Butternut, kale and mushrooms vegan mac and cheese

A delicious vegan mac and cheese with fall flavours : kale, mushrooms, and a butternut cheesy sauce.

200 g short pasta, uncooked (use GF pasta if needed)
100 g butternut squash, peeled and diced (or sweet potato)
2 medium potatoes, peeled and diced
60 g soy yogurt (or 60 ml unsweetened plant milk of choice)
1 tbsp cashew butter (for a nut-free version, skip it and use one additional tbsp of nutritional yeast)
1 tbsp nutritional yeast
1 garlic clove, crushed
1/2 tsp smoked paprika (or regular paprika) out 1/4 tsp nutmeg
1/2 tsp salt
100 g button mushrooms, sliced
4 to 5 kale or cavolo nero leaves (approx. 80g, or use the same weight in spinach)
thyme and rosemary to taste
breadcrumbs, nutritional yeast and olive oil for topping

View the full recipe at Lemon Pie and Tie&Dye →