SUPER CREAMY VEGAN STOVETOP MAC & "CHEESE"

Super Creamy Vegan Stovetop Mac &

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 13

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8 ounces penne or macaroni pasta (shells and rotini are also good*)
3 cups diced butternut squash (about 1/2 small squash)
1 medium sweet potato (peeled and diced (about 2 cups))
1 tablespoon olive oil
1 cup chopped yellow onion (about 1/2 medium onion)
1 medium clove garlic (minced)
1 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
1/2 cup vegetable broth
3/4 cup canned coconut milk
1 teaspoon to 1 tablespoon Tamari or soy sauce (to taste)

Steps:

Fill a large pot 2/3 full with water and place over high heat. Once boiling, add a few generous pinches of salt and add the pasta. Cook according to the time on the package until al dente. Drain and return to pan (off heat). Set aside.
While the pasta is cooking, fill another large pot 2/3 full with water and place over high heat. Add the squash and sweet potatoes. Bring to a boil and cook until the veggies are fork-tender, 7-8 minutes. Drain and add to the pitcher of a heat-proof, high-powered blender (I use a Vitamix).** Set aside.
Place a medium saute pan over medium heat. When hot, add the olive oil. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook, stirring, for another minute. Add the dry mustard, smoked paprika, salt, and pepper. Stir. Remove from heat. Pour in the vegetable broth and stir to release any of the browned bits of onion and spices. Pour into blender pitcher. Add coconut milk and 1 teaspoon soy sauce. Puree until completely smooth. Taste and add additional soy sauce, a teaspoon at a time, to taste, along with more salt and pepper if desired.
Pour sauce over cooked pasta in the pan. This recipe makes a lot of sauce (because I like it saucy!) so you might not want to use it all. Stir gently with a wooden spoon until all of the pasta is coated. Serve.