A creamy macaroni sauce made from roasted vegetables. The possibilities of plants are endless!

Easy Macaroni and Veggies [Vegan]

$2.99
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Ingredients

  • 1 16-ounce package elbow macaroni
  • 2 cups butternut squash
  • 1 cup sweet potato
  • 1 cup non-dairy milk
  • 1 garlic clove
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley, or 1 sprig fresh
  • Salt and pepper, to taste

Preparation

  1. Preheat oven to 425°F.
  2. Peel and cube the butternut squash and sweet potato. Roast both on a baking sheet for 30-40 minutes. Meanwhile, cook the macaroni.
  3. Add the vegetables and sauce ingredients in a powerful blender or food processor and blend until smooth.
  4. Pour over the macaroni and serve.

Nutritional Information

Total Calories: 1950 | Total Carbs: 397 g | Total Fat: 11 g | Total Protein: 62 g | Total Sodium: 244 g | Total Sugar: 36 g Calculation not including salt to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Amanda Nicole Smith

See My Recipes

Amanda Nicole Smith is all about pure food and fitness, which make up what she calls a “Purified Lifestyle." She loves experimenting with raw vegan recipes, sprouting, fermenting, and taking photos of all her creations. Amanda finds joy in recreating recipes with simple whole ingredients and sharing them with friends and family. She sees food as fuel to do the things we love and to feel the best we can. "By learning to listen to our intuition and instinct, we are able to be and do what we feel is ultimately best for ourselves." Her goal is to help others purify their lifestyles by focusing on inner thoughts and feelings, replacing favorite go-to foods with healthier equivalents.

Comments

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  1. Victoria – I’m a little obsessed with the recipes on this page and have so many saved for when I get home, thought you might like some :)

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