
Prep Time | 20 min |
Cook Time | 45 min |
Servings |
people
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- 1/2 cup nutritional yeast
- 1 can tuna (omit if vegan) Replace with sautéed shiitake mushrooms
- 5 cups gluten free brown rice or quinoa macaroni pasta A grain-free option 1 head of cauliflower chopped (steam it for 1 min. al dente)
- 1/2 teaspoon sea salt
- 1 teaspoon granulated garlic or 2 garlic cloves
- 1 small to med yellow onion chopped
- 2 tablespoon Gluten free bread crumbs
- 1 tablespoon coconut oil, avocado oil, ghee
- 2 cups Almond milk, coconut milk for a creamier base use a can of thick coconut milk.
- 1 tablespoon dijon mustard
Ingredients
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- Add 1 tablespoon oil to pan and Sauté onions for about 3 min or until soft then add salt, garlic and butternut squash for one min.
- Add milk and bring to a boil. Bring it down to a simmer and cover for 20 min or until soft .
- While this is cooking prepare water to boil for brown rice pasta or cauliflower.
- Add cooked butternut squash and all ingredients from pot to a blender or a hand emersion blender. Blend until nice and creamy.
- Then add Dijon mustard add nutritional yeast and blend again. Taste it and add more salt if needed.
- Pour cooked pasta or steamed cauliflower to a small casserole type dish. Pour the hot cheesy puree on top of pasta or cauli. (I like to reserve some sauce for next day leftovers)
- Sprinkle gluten free bread crumbs and eat right away!!
*It's yummy to add sautéed shiitake mushrooms to the top of it. especially if making it vegan. It adds a depth of flavor to it.
*Sprinkle with smoked paprika for a smoky flavor
*For extra fancy flavor- Drizzle truffle oil to the top