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RECIPE
9 INGREDIENTS3 STEPS15MIN

Vegan Butternut Mac

4.0
3 Ratings

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263 Saved

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Creamy vegan mac and cheese! Addicting, plus it takes less than 15 minutes to make. Perfect use for some leftover roasted butternut squash.
15MIN
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
7 oz
Pasta
1/2 cup
2 Tbsp
Tahini
1 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
Nutritional Yeast
1 Tbsp
Coconut Vinegar
to taste
Almond Milk
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
834
FAT
43.2 g
PROTEIN
24.3 g
CARBS
91.8 g

Cooking Instructions

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Step 1
Cook Pasta (200 gram) based on package instructions.
Step 2
While the pasta is cooking, make the sauce. Place Butternut Squash (1/2 cup), Creamy Almond Butter (1/4 cup), Tahini (2 tablespoon), Extra-Virgin Olive Oil (1 tablespoon), Nutritional Yeast (1 tablespoon), Coconut Vinegar (1 tablespoon), Salt and Pepper (to taste) into a bowl, and using an immersion blender puree them all until creamy. Add just as much Almond Milk (to taste) as needed to get the right consistency.
Step 3
Drain the pasta and dress with the sauce. Serve it up and enjoy right away!

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Nutrition Per Serving
Calories
834
% Daily Value*
Fat
43.2 g
55%
Saturated Fat
4.7 g
24%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
91.8 g
33%
Fiber
6.3 g
22%
Sugars
6.1 g
--
Protein
24.3 g
49%
Sodium
17.6 mg
1%
Vitamin D
--
--
Calcium
173.2 mg
13%
Iron
5.8 mg
32%
Potassium
773.9 mg
16%
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