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Butternut Squash Chickpea Mac & Cheese

This gluten-free butternut squash mac and cheese packs plenty of cheesy goodness in every bite. Chickpea pasta gets coated in a sauce made with pureed butternut squash that gives this comforting meal a nutrient boost and adds a sweet note to complement the savory flavors.

Active Time
20 mins
Total Time
30 mins
Yield
Serves 4

How to Make It

1. Step
Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add squash, cover and cook until tender, about 10 minutes.
2. Step
Meanwhile, cook pasta according to package directions. Drain.
3. Step
Transfer the squash to a food processor or blender. Add milk and puree until smooth. Set aside.
4. Step
Remove the steamer basket from the pot; dry the pot. Add butter and melt over medium-high heat. Add garlic, sage and mustard; cook, stirring, until fragrant, about 1 minute. Add the squash puree and cook, stirring occasionally, until simmering, about 2 minutes. Remove from heat and add Cheddar, Parmesan, salt and pepper, stirring until smooth. Stir in the pasta. Serve garnished with more sage, if desired.

Ingredients

  • 3 cups cubed butternut squash
  • 8 ounces chickpea rotini pasta
  • 1 cup low-fat milk
  • 1 tablespoon butter
  • 2 cloves garlic, grated
  • 1 tablespoon fresh sage, plus small leaves for garnish
  • 1 teaspoon Dijon mustard
  • 1 cup shredded sharp Cheddar cheese
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

Tags

Egg FreeGluten-FreeHigh-ProteinNut-FreeSoy-FreeVegetarian

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