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  • Prep-time: / Ready In:
  • Makes 6 cups

Spiced butternut squash blended with nutritional yeast and a little plant milk makes a delightfully rich and “cheesy” sauce for pasta and broccoli. Pumpkin, acorn squash, or delicata squash will also work in this recipe.

To make this recipe gluten-free, chose a whole grain pasta made with rice, corn, and/or quinoa.

butternut broccoli vegan mac and cheese

Ingredients

  • 1 medium butternut squash (1¾ lb.)
  • 1 onion, finely chopped (1 cup)
  • 4 cloves garlic, minced
  • ½ teaspoon finely chopped fresh thyme
  • 2 cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 2 tablespoons nutritional yeast
  • 1 tablespoon white wine vinegar
  • ¼ tsp. sea salt
  • ⅛ tsp. freshly ground black pepper
  • 3 cups dried whole grain penne pasta (8 oz.)
  • 3 cups small broccoli florets
  • Fresh basil leaves

Instructions

  1. Peel squash; halve squash and remove seeds. Cut squash into large pieces. Place squash pieces in a steamer basket in a large pan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 12 minutes or until tender.
  2. Heat a large saucepan over medium. Add onion, garlic, thyme, and ¼ cup water to pan. Cook about 10 minutes or until onion is tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
  3. Transfer onion mixture to a blender. Add squash and the next five ingredients (through pepper). Cover and blend until smooth. Pour squash mixture into a large saucepan.
  4. Cook pasta according to package directions, adding broccoli the last 5 minutes of cooking; drain. Add drained pasta and broccoli to squash mixture; toss to coat. Serve warm topped with fresh basil.

Comments (6)

(5 from 6 votes)
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Jennifer2 weeks ago
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Never thought it would be this good!

Jackie Heath2 weeks ago
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What a lovely, creamy dish. This dish was very easy to make, and tasted great, I will definitely make this again

Allyson3 weeks ago
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This was delicious! 10/10 will make again!

Marg3 weeks ago
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Yummy comfort food

Donna3 weeks ago
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My kids and I love this! I use elbow style macaroni and plenty of broccoli.

aram3 weeks ago
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I have no idea why broccoli is so good with cheese but it is – and that nutritional yeast always gives food a nice cheesy flavor!

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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