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Easy Macaroni & Veggies

A creamy macaroni sauce made from roasted vegetables.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8
Author: Amanda Nicole Smith


  • 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.


  • 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.


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.