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Mac ’n Peas with Creamy Butternut Squash Sauce from Laura Theodore’s Vegan-Ease

September 24, 2015 By Laura Theodore

Craving the comforting, creamy texture and smooth taste of mac and cheese? This innovative recipe fills the bill when you’re seeking a warm and hearty replacement for that dairy-laden version. Peas add color and pop, while the butternut squash and cashews create a super velvety sauce.

Mac ’n Peas with Creamy Butternut Squash Sauce from Laura Theodore's Vegan-Ease

Mac ’n Peas with Creamy Butternut Squash Sauce

Makes 6 servings / Ease Factor 3

Ingredients

  • 3¾ cups peeled, seeded and coarsely chopped butternut squash
  • 2 small cloves garlic, chopped
  • 1/3 cup raw cashews
  • 1/2 cup plus 1½ tablespoons filtered or spring water, plus more as needed
  • 3/4 teaspoon sea salt, plus more as needed
  • 1 pound whole-wheat or whole-grain fusilli, elbow or chiocciole pasta
  • 1 cup frozen peas, thawed
  • 1/4 teaspoon dry mustard powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground turmeric
  • Freshly ground pepper, to taste

Preparation:

Mac ’n Peas with Creamy Butternut Squash Sauce from Laura Theodore's Vegan-EaseFit a steamer basket into a medium-sized saucepan with a tight-fitting lid. Add 2 to 3 inches of cold water to the pot and then add the butternut squash and garlic. Cover and bring to a boil. Steam the butternut squash and garlic until very tender, about 20 minutes. Let the butternut squash and garlic cool for about 20 minutes (see note).

Meanwhile, put the cashews and 1/2 cup water in a small bowl. Let soak for 30 to 40 minutes. Drain the soaking water from the cashews and thoroughly rinse the cashews under clean, cold running water.

Once the butternut squash and garlic have cooled, bring a large pot of water to a boil over medium-high heat. Add 1/4 teaspoon salt (optional). Stir in the pasta. Decrease the heat to medium-low and cook, stirring occasionally, until the pasta is almost tender. Add the peas and cook, stirring occasionally, until the pasta is tender but firm and the peas are heated through, about 3 minutes. Drain the pasta and peas.

While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 11⁄2 tablespoons of cold water, mustard powder, smoked paprika, 1/2 teaspoon salt, cayenne pepper and turmeric into a blender and process until the consistency of a thick, smooth sauce. Add more water 1 tablespoon at a time, as needed, to achieve the desired consistency. Transfer the sauce to a medium-sized pan and cook over medium-low heat, just until heated through, stirring often and adding more water as needed if the sauce is too thick.

Put the pasta and peas in a large bowl. Immediately pour the warm sauce over the pasta and gently stir to combine. Season with salt and pepper, to taste. Serve hot.

 

Laura Theodore's Vegan-EaseChef’s Note: The butternut squash and garlic may be steamed in advance of preparing this recipe. After steaming, cool and store tightly covered in the refrigerator for up to 24 hours.

 

Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. Photos courtesy of Annie Oliverio.

 

Amount per serving, based on 6 servings: 310 Calories; 3g Fat; 0g Saturated fat; 12g Protein; 4mg Sodium; 63g Total Carbohydrate; 11g Sugars; 5g Fiber

Related

Filed Under: Recipe Tagged With: butternut squash, featured, Jazzy Vegetarian, Laura Theodore, Laura Theodore's Vegan-Ease, Mac and Cheese, plant-based diet, vegan, vegan food, vegan recipe, Vegan-Ease

About Laura Theodore

Laura Theodore is a recognized public television personality, vegan PBS celebrity chef, award-winning cookbook author and recording artist. She is co-creator and hot of the highly successful Jazzy Vegetarian cooking series on national public television. The series is recipient of the Taste Award for Best Health and Fitness Television Program (Food and Diet) and was inducted into the Taste Hall of Fame. Laura is author of five cookbooks including her highly anticipated, March 2020 release; Vegan for Everyone: 160 Family Friendly Recipes with a Delicious Modern Twist and her 2018 book, Jazzy Vegetarian’s Deliciously Vegan, won silver medals at the 2018 IBPA Benjamin Franklin Awards, Midwest Book Awards and the 2019 Living Now Book Awards. in addition, Laura is host of the weekly Jazzy Vegetarian Podcast on Unity Radio.

Reader Interactions

Comments

  1. Sam (the Quantum Vegan) says

    October 12, 2015 at 8:20 pm

    Didn’t know Laura Theodore had a new book out! Love the recipe. I’m always looking for new ways to play around with mac & “cheese!”

  2. Dianne says

    October 13, 2015 at 3:22 pm

    Her new book came out just last week. Hope you enjoy the recipe!

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