Mac ‘n cheese was my favorite food growing up so it holds a special place in my heart, however I’m lactose intolerant so it also makes me sick, literally. When I was little I would order it every time we went out to dinner and without a doubt we would have to stop on the side of the road on the way home because I would be sick. My mom claims she didn’t catch on because she didn’t know lactose intolerant was a thing. Apparently so!
I was really looking forward to this meal because I was imagining the creamy, cheesy pasta that I used to love. Of course It can’t actually be cheesy (it’s vegan) and it’s made from veggies and nuts so it wasn’t too creamy either. I think if I renamed this “butternut squash pasta” it would sit a lot better in my mind because it was pretty yummy if you think of it that way! I used whole wheat ziti instead of elbows and I added a splash of almond milk and Worstershire to the sauce in an attempt to make it a little creamier.
On the side I roasted some asparagus with olive oil, garlic powder, salt and pepper for 15-20 minutes on 400*.