Everybody’s favourite comfort food (without the cheese)

• Prep time: 20 mins

• Cook time: 40 mins

• Makes 6-8 servings

• Vegan

Ingredients

• For the pasta

  • 5 cups of dry elbow macaroni

  • 1 tbsp of extra virgin olive oil

• For the sauce

  • 2 sweet potatoes

  • 1 small butternut squash

  • 1 yellow onion

  • 1 tbsp of olive oil

  • 1 can of coconut milk

  • 1 cup of sundried tomatoes

  • 2 cloves of garlic (minced)

• For the breadcrumb topping

  • 1 cup of bread crumbs

Instructions

• Make the pasta noodles

  • In a large pot, boil macaroni for roughly 10 minutes on medium-high (or until desired softness)

  • Remove from heat, drain, and return to the large cooking pot

  • Drizzle macaroni with olive oil and stir, then set aside

• Make the sauce

  • Preheat oven to 425 degrees F.

  • Chop potatoes and squash into cubes

  • Chop onion into large chunks

  • In a large bowl, toss the potatoes, squash, and onion in about 1 tbsp of olive oil

  • Spread the veggies out on a lined baking sheet

  • Bake for 25 mins

  • To a blender, add your coconut milk, sundried tomatoes, garlic, and roasted veggies

  • Blend until smooth (add plant-based milk if needed)

• Make the mac

  • Reduce oven temperature to 350 degrees F.

  • Combine pasta noodles and sauce

  • Pour into a large baking dish

  • Top with the breadcrumbs

  • Bake for 15 mins

• Serve and enjoy!

Green Fact

Meat, dairy, eggs, and aquaculture use more than 80% of the world’s farmland while contributing almost 60% of agriculture emissions and providing only 37% of protein and 18% of calories.