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Two plates of creamy vegan butternut mac and cheese with peas beside stacked dishes.

Stovetop Butternut Mac and Cheese with Peas

This quick Vegan Stovetop Butternut Mac and Cheese is creamy, cozy, nut-free, and ready in 30 minutes. Made with butternut squash and a savory dairy-free sauce, it's and easy vegan comfort food dinner for busy weeknights, family meals, or anyone looking for a delicious allergy-friendly mac and cheese.
Servings 4
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 2 cups butternut squash, peeled, seeded and cut into 1/2-inch cubes
  • 1 cup frozen peas
  • 12 ounces elbow macaroni (for gluten-free us a GF opton such as rice, quinoa or corn macaroni)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 cups unsweetened plain plant-based milk (oat, soy or rice milk) - for a thinner sauce add a splash more milk or water
  • 1/3 cup nutritional yeast
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon white miso
  • 1 tablespoon arrowroot powder
  • 1 tablespoon lemon juice
  • pinch of cayenne, optional
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Instructions
 

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cubed butternut squash in a single layer and cook undisturbed for 3 to 4 minutes until golden on one side. Add 2 - 3 tablespoons of water to the skillet, cover, and cook for another 5 - 7 minutes,, stirring occasionally, until fork-tender. Remove from heat.
  • While the squash cooks, cook the pasta according to package directions until al dente. During the last 1 to 2 minutes of cooking, add the frozen peas to the pasta water. Drain the pasta and peas together.
  • Add the cooked butternut squash, plant-based milk, nutritional yeast, arrowroot powder, remaining 1 tablespoon olive oil, lemon juice, miso, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne, if using, to a blender. Blend until smooth and creamy.
  • Pour the sauce into a large pot or skillet over low heat. Cook for 2 to 3 minutes, stirring often, until warm and slightly thickened.
  • Add the cooked pasta and peas to the sauce and stir until evenly coated. Warm for another 1 to 2 minutes, stirring often, until creamy and heated through. Serve.