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

Easy Macaroni and Veggies [Vegan]

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  • 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


  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.


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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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