Vegan Butternut Macaroni

INGREDIENTS:

Makes 6 servings

• 12 oz. chickpea protein macaroni noodles
• 1 1/2 cups butternut squash, peeled and cubed
• 1/2 cup sweet onion, chopped
• 1/4 cup raw cashews
• 1/4 cup vegetable broth
• 2 tbsp. nutritional yeast (optional)
• 1 tsp. salt (optional)
• 1 tsp. yellow mustard
• 1/4 tsp. garlic powder
• 1/4 tsp. white (or black) pepper
• 1/8 tsp. smoked paprika (optional)
• 1/8 tsp. nutmeg

DIRECTIONS:

1. Boil butternut squash with onions and cashews until tender.
2. Strain and add to a blender along with vegetable broth, nutritional yeast, and spices.
3. Blend until smooth.
4. Cook macaroni according to package directions and toss with butternut sauce.
5. Enjoy hot! Leftovers will keep in the fridge in an airtight container up to one week.