Preheat oven to 350 degrees F (175 degrees C).
Halve and deseed the
Butternut Squash (2 cups)
and place them on a baking sheet flesh side up. Drizzle some oil over the squash, and season with a bit of salt and pepper. Roast for 45-50 minutes, or until the squash is golden brown and/or tender.
Bring a large stockpot of salted water to a boil. In the boiling water, cook
Penne Pasta (1.1 lb)
as directed on the package.
Meanwhile, in a blender add 2 cups of butternut squash,
Unsweetened Almond Milk (1/2 cup)
Tapioca (1 Tbsp)
Nutritional Yeast (1/4 cup)
Onion Powder (1/2 tsp)
Garlic Powder (1/2 tsp)
Dijon Mustard (1 tsp)
Apple Cider Vinegar (1 tsp)
Olive Oil (2 Tbsp)
Sea Salt (1/2 tsp)
Paprika (1/2 tsp)
Blend until smooth. Add more almond milk as needed.
Season to taste with
Sea Salt (to taste)
Cayenne Pepper (to taste)
Place into a small saucepot, over medium heat and cook, stirring constantly until sauce has heated through.
Drain pasta in a colander and transfer back into the stockpot.
Add the cheese-sauce to the pasta, along with vegan parm if using, and stir until combined.
Serve pasta topped with
Vegan Parmesan Cheese (1/4 cup)
Crushed Red Pepper Flakes (1 tsp)
Fresh Parsley (1 Tbsp)