Healthy, oil free butternut squash and hummus mac and cheese. This vegan version of the classic uses protein packed hummus to add a cheesy flavour - no nutritional yeast needed.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Ingredients
600grams/ 1/2 medium butternut squash
230grams/ 3/4 cup hummus
175ml/ 3/4 cup nondairy milk*
1teaspoondijon mustard
Juice of a lemon~3 tablespoons
½teaspoonpepper
½teaspoonsea salt**
500grams/ 1 package elbow noodles
200grams/ 1 1/2 cups frozen peas
50grams/ 2 cups baby spinach or other greens
Instructions
Cut the squash into small pieces, about 3cm, and place into a medium pot with a few centimetres of water and a pinch of salt. Bring to a boil over high heat, then reduce and simmer for about 10 minutes, or until easily pierced with a fork. Drain, then add the hummus, milk, mustard, lemon juice, pepper, and salt. Using an immersion blender or standing blender (make sure it's suitable for hot ingredients), blend until smooth. Taste and add seasoning if needed.
Cook the noodles in salted water according to the package instructions while the squash is steaming. Add the peas in the last couple of minutes, then drain and stir the sauce into the noodles. Add the spinach and stir to wilt it, then serve hot. It's best eaten fresh but leftovers will keep for a couple of days in the refrigerator.
Notes
• You can also roast the squash, either in pieces or cut down the centre and roasted cut-side down for about 40 minutes at 200C / 400F. If you like batch cooking, you can roast the squash ahead of time and heat up the sauce when you blend it. * I use oat milk. Avoid a sweeter milk like cashew or coconut for this recipe. ** This is almost definitely less salt than you'll need, but since hummus varies widely, you'll have to taste and see how much you need for personal preference.