We love this recipe because it is comforting - but it is also nutrient dense. Find locql butternut and sweet potatoes and make your own puree to pump that nutrient profile even higher!
This is *almost* the same as the mac we make week in week out - changed slightly to be easier to recreate at home.
Serves 8 - 10
20 oz brown rice pasta (Jovial brand preferred, we love their elbows or penne!)
1 small head cauliflower, chopped
1 cup carrots, peeled, chopped
¾ cup cashews, raw
2 tbsp extra virgin olive oil
1 medium yellow onion, chopped
6 cloves garlic minced
2 tsp thyme, dry
½ cup white wine or sake
Pinch white pepper
1 tbsp sea salt
15oz can butternut squash puree or one medium squash, roasted until soft, deseeded and peeled
1/4 cup mellow white miso paste
2 tbsp mustard
1/2 cup vegetable broth or water
4 cloves garlic, roasted (or two, fresh, minced)
½ cup nutritional yeast
3 tbsp lemon juice
1 cup cherry tomatoes, halved
1 cup cashew parmesan (recipe below)
Preheat oven to 350f. Bring two large pots of water to boil. In one pot, cook pasta according to package directions until al dente, stirring often. Grease a 4 quart baking dish. Drain and toss pasta with a little olive oil, then transfer it to prepared baking pan. Set aside.
While the pasta cooks, add cauliflower, carrots and cashews to the other pot of boiling water; cook 8-12 minutes, until all vegetables are soft. Drain and set aside.
In a large, flat-bottomed saucepan, heat olive oil over medium-high heat and add onions. Cook 5-6 minutes until fragrant and translucent, then add garlic and thyme. Cook 2 minutes more and then deglaze with wine, and add salt and pepper. Bring to a simmer and cook 3-4 minutes more. Turn heat off and stir in miso, mustard, roasted garlic, nutritional yeast, vegetable broth, lemon juice, cooked vegetables, and butternut squash.
Transfer half of the vegetable and cashew mix to a heat-safe blender (being careful not to overfill) and blend at high speed until sauce smooths and is glossy in reflected light. Continue blending the sauce until everything has been broken down into a smooth, orange sauce. Taste for salt and adjust if necessary.
Add sauce to prepared baking dish with pasta and toss thoroughly. Scatter halved tomatoes across the top of the casserole, then sprinkle with the sunflower seed or cashew crumbs. Bake for 20-22 minutes, or until sauce along the edges of the casserole is bubbling and breadcrumbs are toasty.
11/3 cup raw cashews
Scant 1/2 cup sesame seeds
1/2 cup nutritional yeast
1 tbsp sea salt
1 1/2 tsp garlic powder
Add all to a blender and pulse until evenly powdered. Stores up to a month at room temperature.
ENJOY! <3 - team Nourish
Ready for more? Read all about our Thanksgiving menu and packages for 2-4 here!