160g butternut squash, peeled, seeds removed and cubed

200g Profusion Organic Chickpea Penne

70g cashews

2 tbsp nutritional yeast

1 cloves garlic

½ tsp dijon mustard

½ tsp onion powder

½ tsp smoked paprika, to taste

½ small lemon, juiced

250ml water

Salt & pepper, to taste


For topping:

Grated vegan cheese

Fresh rosemary

  1. To cook the butternut squash, preheat the oven to 200°C (180°C fan), spread on baking sheet lined with parchment paper, add butternut squash, drizzle with oil, toss well to coat, and cook in the oven for 30 minutes, or until fork tender.
  2. Whilst butternut squash is cooking, soak cashews by covering them with hot (not boiling) water and let soak for at least 10 minutes.
  3. Cook the Chickpea Penne according to package directions.
  4. In a blender, add the cooked butternut squash, soaked cashews, nutritional yeast, garlic, onion powder, smoked paprika, lemon juice, ½ teaspoon salt and few grinds of fresh cracked pepper, add water and blend until creamy. Add more water as needed to thin to desired consistency.
  5. Add the butternut squash cheese sauce to the pasta and stir to combine with the Penne.
  6. Sprinkle the vegan cheese over top of the mac and cheese, and top with rosemary. Turn the oven down to 180°C (160°C fan) for 15 – 20 minutes, or until the top is golden.
  7. Leave to cool for 5 mins. Serve and Enjoy!

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