Vegan One Pot Squash Mac and Cheese
The title of this is not 100% accurate because technically, this recipe doesn’t use macaroni (but it could) OR cheese. But I feel like this is the appropriate title because this vegan one pot pasta very much has mac ‘n cheese vibes, ya know? It wouldn’t feel right to just call it…squash pasta.
Anyway! This recipe may seem a bit familiar because it’s adapted from my original, classic Vegan Kabocha Squash Mac ‘n Cheese, which is the vegan mac recipe I’ve been making for many years. Although it is beloved, I realized that it does require a few different pieces of equipment - like a pot, a skillet and a blender - and some people simply might not have the time for that. I’ve seen a few one pot pasta recipes floating around the internet (this is certainly not my original idea) and I thought, I should try that with my kabocha squash mac.
I was truly shocked to learn that it turns out PERFECTLY! With a few small tweaks, you get a result that tastes essentially just like the original - it’s tangy, creamy, comforting and ideal for these colder months. The one thing that you do have to cook separately is the squash, so technically it’s not *entirely* one pot, BUT you could totally use canned squash with equally amazing results. I stuck with cooking a kabocha squash separately (which is pretty quick and easy) because I love the thickness & creaminess it lends to this dish. I also add caramelized onions, because I think they REALLY add a lot in terms of flavour and complexity. And of course, you can use macaroni or any pasta you like. Hope you love this!
Vegan One Pot Squash Mac and Cheese
Ingredients
2 tbsp butter, divided
1 large sweet onion, thinly sliced
4 cloves garlic, minced
1 tbsp fresh thyme leaves
2 cups water
1 ⅓ cup unsweetened almond or cashew milk, plus ¼ cup extra
½ pound pasta of choice (I used brown rice fusilli)
½ tsp sea salt
1 heaping cup cooked kabocha squash (or other squash), mashed well (you can roast it yourself or use canned)
⅓ cup nutritional yeast
½ tsp onion powder
½ tsp garlic powder
Juice of ½ a lemon
Sea salt + fresh black pepper
Method
Start with the caramelized onions if making. In a large pot or deep skillet, heat 1 tbsp butter over medium. Add sliced onions and a big pinch of salt. Let cook, stirring occasionally, for about 15 minutes. The onions should turn a deep golden brown colour. Optional: add a splash of balsamic vinegar and stir. Remove and set aside.
In the same pot, heat your other 1 tbsp butter over medium. Add the garlic and thyme and cook for 2-3 mins until garlic is just starting to brown. Add your uncooked pasta along with the water and 1 ⅓ cups milk. Stir to coat the pasta, add ½ tsp salt, then bring the mixture to a boil. Once boiling, continue to stir to let the pasta cook in the liquid. Cook until al dente - this will depend on the package instructions of the pasta you use. I used brown rice pasta and it took about 10 mins.
Once the pasta is mostly cooked and the liquid has been mostly absorbed, turn heat down to low. Stir in your squash, nutritional yeast, garlic + onion powders and more salt and fresh pepper. Add about ¼ cup more almond milk to loosen up the mixture a bit. Stir until you have a smooth, uniform sauce, and allow the mixture to finish cooking for another 1-2 minutes. Remove from heat, then stir in lemon juice, the caramelized onions and more salt + pepper to taste if desired.
Serve topped with fresh herbs and enjoy!
Serves 4
