Creamy Vegan Butternut Squash Mac and Cheese

Ingredients

• 16 oz Elbow Pasta
• 2 tbsp Olive Oil
• 2 cups Frozen Butternut Squash
• 2 whole Shallots
• 4 cloves Garlic
• ¼ cup Nutritional Yeast
• 1 tbsp Lemon Juice
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ¼ tsp Ground Nutmeg
• 1 cup Unsweetened Oat Milk
• 8 oz Vegan Cheddar Cheese
• 1 tbsp Vegan Butter
• 1 cup Panko Breadcrumbs
• 2 tbsp Everything Bagel Seasoning
• ¼ cup Fresh Parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions, reserving 1 cup of pasta water before draining. Set pasta aside.
2. While the pasta cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add the shallots and cook for 3 minutes until softened. Add half the minced garlic and cook 30 seconds more.
3. Transfer the shallot-garlic mixture to a blender along with the butternut squash, nutritional yeast, lemon juice, garlic powder, onion powder, ground nutmeg, and oat milk. Blend until completely smooth. Season with salt and pepper to taste.
4. Pour the blended sauce into a large pot over medium heat and bring to a simmer. Add the drained pasta and shredded vegan cheddar. Stir frequently until the cheese is fully melted and the pasta is evenly coated, 3 to 4 minutes. Add reserved pasta water a splash at a time if the sauce is too thick.
5. In a small skillet over medium heat, melt the vegan butter. Add the remaining minced garlic and cook for 1 minute. Add the panko breadcrumbs and toast, stirring often, for 3 to 4 minutes until golden. Remove from heat and stir in the everything bagel seasoning and chopped parsley.
6. Serve the mac and cheese immediately, topped generously with the breadcrumb mixture.