ABOUT THE RECIPE:

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

MAKES 6 TO 10 SERVINGS

INGREDIENTS:

• 3¾ cups peeled, seeded and coarsely chopped butternut squash
• 1⁄3 cup raw cashews
• ½ cup plus 1½ tablespoons water, plus more as needed
• 1 tablespoon mellow white miso or chickpea miso (optional)
• ¼ teaspoon dry mustard powder
• ¼ teaspoon smoked paprika
• ¾ teaspoon salt, plus more as needed
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon ground turmeric
• Freshly ground black pepper, to taste
• 1 pound elbow pasta, cooked al dente and cooled (use gluten-free if needed, see note)
• 1 cup frozen peas, thawed
• 2 to 3 slices whole grain bread (use gluten-free if needed)
• 2 teaspoons extra-virgin olive oil, plus more as needed

INSTRUCTIONS:

Fit 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 (see note). Cover and bring to a boil. Steam the butternut squash for 20 to 25 minutes, or until very tender. Let the butternut squash cool for about 20 minutes (see note).

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

Preheat the oven to 375 degrees F. Put the cooled butternut squash, optional miso, cashews, 1 1⁄2 tablespoons of water, mustard powder, smoked paprika, 1⁄2 teaspoon salt, cayenne pepper and turmeric into a blender or food processor and process to the consistency of a thick, smooth sauce. Add more water 1 tablespoon at a time, as needed, to achieve the desired consistency.

Put the sauce, pasta and peas in a medium-sized casserole with tight fitting lid, that has been liberally coated with vegan buttery spread or olive oil. Season with some salt and pepper, to taste,  if desired. Cover and bake for 20 to 25 minutes.

Meanwhile, put the bread into a blender or food processor and process into crumbs. Add 2 teapoons olive oil and ¼ teaspoon salt, then stir to coat. Remove casserole from oven and uncover. Top with crumbs and bake (uncovered) for an additional 10 to 20 minutes, or until bubbling and heated through. Transfer to a wire rack. Let cool for 5 to 10 minutes and serve.

CHEF'S NOTES:

• If you are fan of garlic, add 2 small cloves minced garlic to the butternut squash when steaming. Proceed as directed.
• The butternut squash may be steamed in advance of preparing this recipe. After steaming, cool and store tightly covered in the refrigerator for up to 24 hours. 
• The pasta may be cooked in advance of preparing this recipe. After cooking, cool and store tightly covered in the refrigerator for up to 24 hours.