@eatzubi Vegan Mac ‘n’ Cheese #fyp #quickrecipes #snack #vegan ♬ Sunny Day - Ted Fresco

Ingredients

• 10 oz gluten free Pasta
• 3 cups Butternut squash, peeled and cubed
• 1 large Red onion, diced
• ⅓ cup Nutritional yeast
• 3 cloves Garlic
• 2 tbsp Curry powder
• 1 tsp Cumin
• 1 tsp Paprika
• 2 tbsp Cornstarch
• 4 cups of Spinach
• 1 cup plant based Milk
• 3 tbsps Zubi’s Queso
• Jar of Zubi’s Crema, for garnish
• Avocado oil

Instructions

1. Cook pasta according to instructions on the package. This usually takes 10-15 minutes. When straining the pasta keep ½ cup of pasta water and set aside for later.
2. In a pan over medium-high heat, add in oil and butternut squash. Cook for about 5 minutes before adding red onion. Then cook for an additional 15 minutes.
3. Transfer the cooked vegetables to a blender or food processor together with the pasta water, nutritional yeast, queso, garlic, curry powder, cumin, paprika and cornstarch. Blend on high speed until smooth.
4. Add the drained pasta to the saucepan over medium heat. Add the sauce, salt , spinach and plant based milk. Stir until spinach wilts and the sauce thickens. Serve in a bowl, garnished with Crema! Enjoy!!