Easy Macaroni & Veggies
A creamy macaroni sauce made from roasted vegetables.
Servings: 8
Ingredients
- 16 oz. macaroni elbows
- 2 cups butternut squash; 1 small
- 1 cup sweet potato; 1 small
- 1 cup coconut milk
- 1 garlic clove; small
- 1/2 tsp dried basil
- 1/2 tsp dried parsley; or 1 sprig fresh
- salt and pepper to taste.
Instructions
- Preheat oven to 425F.
- Cut the stem off butternut squash, peel off skin, and cut in half long ways.
- Cut the butternut squash short ways a little less than an inch thick.
- Cut the sweet potato short ways the same thickness.
- Roast them both on a baking sheet for 30-40 minutes.
- Cook macaroni.
- Let the roasted vegetables cool for a few minutes.
- Blend all of the sauce ingredients together and pour over the macaroni.
Notes
Store for up to 3 days.
Reheat by simmering an 1/8 water to a pot, add the noodles, stir, cover and wait about 2-3 minutes.
Reheat by simmering an 1/8 water to a pot, add the noodles, stir, cover and wait about 2-3 minutes.