I love mac and cheese, but my belly doesn’t. This isn’t as good as the heart attack in a bowl that my granny used to make for Thanksgiving, but it is still pretty stinking tasty. Plus it’s vegan and easy to make.

Ingredients:

8 oz macaroni (we use rice noodles)

3 cups butternut squash, diced

2 cups sweet potato, peeled and diced

1 Tbs olive oil

1 cup yellow onion, chopped

1 garlic clove, minced

1 Tbs dijon mustard

½ tsp paprika

½ cup vegetable broth

¾ cup canned coconut milk

1 tsp soy sauce (we use gluten free Braggs Amino Acids)

Directions:

Cook pasta to al dente. Drain and return to pot. Meanwhile, steam squash and sweet potatoes until tender. Transfer to a blender. In a large skillet, sauté onion in olive oil for 5 minutes. Add garlic and sauté one more minute. Add paprika, mustard, salt, pepper, and stir. Pour into blender with the squash and sweet potatoes. Add coconut milk and soy sauce, purée smooth. Pour sauce over pasta, stir and serve.