Whenever the weather starts to get warm it has me really craving a summer meal, some bbq'ed chicken on the grill, some grilled vegetables. Some of my favorite summer moments are grilling on my parents back deck, sitting around the pool, hearing the cicadas chirping in the distance. This meal brought that back for me. I made some BBQ chicken on my indoor smokeless grill, grilled some asparagus and made this dairy free, butternut mac and "cheese" side. The whole meal took 30 minutes to make and the mac and "cheese" side only took 20 minuets! This pasta was a really easy way to work lentils and extra veggies into the meal.
Ingredients
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups butternut squash
3/4 cup oat milk
1/3 cup nutritional yeast
1/3 cup raw cashews
1 lb gluten free green lentil elbow pasta @tolerantfoods
Directions
1. In an air fryer or in the oven, roast the butternut squash for approx 5-7 minutes on 390. Do not add any oil or spices. You can line the baking sheet with parchment paper if needed so the squash does not stick.
2. While the squash is roasting, in a small mixer, add the garlic powder, onion powder, paprika, salt, pepper, milk and cashews. Blend together until there are no chunks and mixture is fully smooth. When butternut squash is roasted, add to the mixture and continue to blend until sauce is smooth.
3. In a separate pot, boil water. Once water is boiled, add pasta and boil for 4-6 minutes. Once pasta is done, drain the water and put pasta back into pot.
4. Add the sauce to the pasta in the pot and cook on low heat until sauce and pasta together is fully warmed.
5. Plate and enjoy!
