TWO pasta dishes in a row!? I know—you lucky ducks! Erica Garlieb (the uber talented photographer responsible for all the glowy FOOD LA LA photography) shared this recipe with me during our last blog photoshoot.
When she’s not behind the camera, she’s surfing the beaches of San Diego, untwisting from a bird of paradise pose, or experimenting with a plant-based dish. I’ve loved following her wellness tips and ideas for eating more vegetable-based meals (find more here!)
Whether or not you make a conscious effort to steer clear of dairy, you’ll find this butternut squash “mac and cheese” comforting and satisfying. The butternut squash blends into the creamiest sauce, you’d barely notice the cheese is missing!
FOOD LA LA RECIPE: Butternut Squash “Mac and Cheese” (dairy free)
Ingredients:
3 TBS olive oil
2 bags cubed butternut squash (24 oz total)
1 large yellow onion, diced
5 cloves garlic, minced
2 cups veggie broth
1.5 tsp salt
Pepper
1 lb pasta
Steps:
Warm the olive oil in a heavy-bottomed saucepan, then add onion and garlic and sauté until translucent.
Add butternut squash and salt and continue to cook for 8-10 minutes. Add veggie broth and bring to a boil, then lower to a simmer for 30 minutes or until butternut squash is easily pierced with a fork.
Transfer to a blender and blend until smooth. Taste and season with salt and pepper and blend again.
Cook pasta according to package direction, then strain. Toss with butternut squash sauce, then top with cayenne pepper, cracked pepper, and sea salt.
Psst! A few recipe notes:
Note: To make this dish even cheesier (but keep it dairy-free), try adding some nutritional yeast into the sauce before blending, or sprinkling on top like parmesan cheese!