Dairy-Free Mac and Cheese
Dairy-Free Mac and Cheese
Packed full of veggies, you won't notice anything missing in this lighter version of mac and cheese.
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Servings: 6
Ingredients
- 1 medium yellow onion
- 2 cloves garlic
- 2 Tablespoons extra virgin olive oil
- 10 oz. frozen butternut squash (may also use fresh, about 3 cups)
- 10 oz. frozen cauliflower florets (may also use fresh, about 3 cups)
- 1 cup water (use 1 1/2 cups if using fresh veggies)
- 3 Tablespoons Spice Club Soup-er Seasoning
- 1 1/2 teaspoons lemon juice
- scant 3/4 teaspoon Dijon mustard
- 1 pound short pasta of your choice (gluten-free is great!)
Instructions
- Dice onion and mince garlic.
- In a medium saucepan with a lid, heat olive oil over medium heat. Add onion and garlic and cook until soft, stirring occasionally, about 5-7 minutes.
- Add butternut squash, cauliflower, water, Soup-er Seasoning, and bring to a boil. Cover with lid, lower to a simmer, and cook for 18-20 minutes, until veggies are soft. Meanwhile, bring a separate pot of water to boil to cook pasta.
- Once the veggies are soft, dump them (carefully!) into a blender. Add lemon juice and Dijon mustard. Run on high until mixture is smooth. Pour back into the saucepan.
- Add cooked pasta to sauce and stir to combine. Taste and adjust seasoning, adding salt and pepper if necessary.
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