Ingredients
a
1 tbs avocado oil
B
1 Butternut Squash
c
1 cup coconut milk
S
Salt
B
Black pepper
g
3 cloves garlic
g
16 oz (454g) Cavatappi pasta
n
3 - 4 tbs nutritional yeast
b
2 tbs butter
d
1 tbs dijon mustard
v
½ tbs vegan Worcestershire
t
1 - 2 tbs tapioca starch
G
Garlic powder
O
Onion powder
B
Black pepper
S
Smoked paprika
S
Salt
C
2 slices Chao Creamy original
V
Violife shredded Cheddar cheese
V
Violife shredded mozzarella cheese
Directions
1
Preheat the oven to 400°F (175°C).
2
For the Butternut Squash:
1
Cut in half, drizzle with avocado oil, season to taste with salt and black pepper and place flesh side down on a parchment paper lined baking pan. Add the 3 cloves of garlic to the same pan and drizzle with oil.
B
1 Butternut Squash
2
Bake at 400F for 30-40 minutes (until fork tender. Remove the garlic after 20 minutes. When tender remove from oven and let cool.
3
For the Sauce:
1
In a blender, combine the cooked butternut squash, coconut milk, nutritional yeast, garlic, dijon mustard, vegan Worcestershire, and tapioca starch.
B
Butternut Squash
c
1 cup coconut milk
n
3 - 4 tbs nutritional yeast
g
3 cloves garlic
d
1 tbs dijon mustard
v
½ tbs vegan Worcestershire
t
1 - 2 tbs tapioca starch
2
Blend until smooth and creamy.
3
Set a skillet to medium heat and melt 2 tbs of vegan butter. Season the butter with garlic powder, onion powder, smoked paprika to taste while mixing and let cook for 15 seconds.
G
Garlic powder
O
Onion powder
S
Smoked paprika
S
Salt
B
Black pepper
4
Pour in Butternut Squash mixture while mixing. Season to taste with salt, black pepper, garlic powder, onion powder and smoked paprika. Add the Chao vegan cheese and violife cheddar cheese, mix until it melts then cut the heat.
5
For the Pasta:
1
Cook the Cavatappi pasta according to package instructions until al dente in salted water with better than bouillon veggie base.
g
16 oz (454g) Cavatappi pasta
2
Drain and return to the pot.
3
Combine and Bake:
1
Pour the sauce over the cooked pasta and mix well.
B
Butternut Squash
2
Add a little Violife shredded Cheddar, and Violife shredded mozzarella cheese and mix until combined.
C
2 slices Chao Creamy original
V
Violife shredded Cheddar cheese
V
Violife shredded mozzarella cheese
3
Transfer the mixture to a baking dish.
4
Sprinkle more violife cheddar and mozzarella on the top until fully covered.
5
Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly. Broil for last 5 minutes for the golden brown bubbly top.
6
Remove from the oven and let it cool slightly before serving.
