Banza Butternut, Vegan Mac & Cheese
Mac & cheese, but make it fall! … & vegan!
Adding vegetables into your meals doesn’t mean that meals get less delicious! Pasta gets a bad rap for being “unhealthy” or “too high in carbohydrates.” But we need carbs! We also need to eat foods that we enjoy & if pasta is one of them… then let’s eat it!
For this recipe I used one of my fave gluten-free pastas. I love using Banza pasta when trying to fit in more plant-protein sources — not only is it one of the tastiest gluten-free pastas I’ve tried, but the ingredients are clean, simple & tough to beat.
This bowl is completely plant-based & perfect for your next “Meatless Monday” or lunchtime meal prep. Not only is this recipe ready in less than 30 minutes but it is also…
gluten-free
vegan
protein packed
& a new twist on a classic bowl of pasta!
Banza Butternut, Vegan Mac & Cheese
Cook Time: 30 minutes
Servings: 1 serving
INGREDIENTS
3 oz. Banza pasta, bowtie or other shape
1/4 c green peas, fresh or frozen
1/2 c chopped broccoli florets, fresh or frozen
1/2 c Butternut Squash Vegan Cheese Sauce
INSTRUCTIONS
Boil a medium pot of water over high heat.
Add Banza pasta into the boiling water & cook as directed on the box.
Towards the end of cooking the pasta, add green peas & broccoli into the pasta water. Cook until al dente.
Drain the pasta & vegetables completely.
Add the Butternut Squash Sauce over the pot of pasta & fold with a spatula until pasta & vegetables are even coated by sauce.
Allow to cook in the pot until sauce is warmed through.
Serve immediately.
*Note: This recipe is simple to multiply & meal pep for week day lunches or weeknight dinners.
NUTRITION INFO (1 SERVING)
Calories: 450, Fat: 6g, Carbohydrates: 75g, Fiber: 14.7g, Sugar: 15g, Added Sugar: 0g, Protein: 31g
xx,
mallory