This vegan recipe comes from The China Study Cookbook. It’s a gluten-free pasta recipe made creamy using squash.
Hi and happy Monday to ‘ya! I was sent a copy of The China Study Cookbook recently for a review. The book features over 120 healthy, plant-based recipes and was written by Leanne Campbell, Ph.D., who is the daughter of the China Study scientist, T. Colin Campbell, Ph.D.
This cookbook sounded right up my alley, so I was thrilled to receive a copy and check out some of the recipes. It starts with a nice introduction by the author who describes her journey to a plant-based diet including the influence of the work of her father and her experience as a member of the Peace Corps working in the Dominican Republic. She includes a Q&A section on how to raise plant-based kids and an overview of how to build a healthy lifestyle in the midst of busy, modern living.
When selecting a recipe to share with you, my interest was peaked by the Macaroni Squash, especially because I had two pre-cooked sweet potatoes in the refrigerator just begging to be used. I substituted the sweet potatoes for the butternut squash and used my favorite brand of gluten-free pasta (Tinkyada brown rice spirals), and boy, oh boy, was I rewarded with a delicious, satisfying dish. Here’s what it looked like before I baked it (I left out the salt in the recipe and topped the whole thing with some dried oregano):
To make it a more well-rounded meal, I served my serving with some steamed spinach just dressed with a squeeze of fresh lemon:
Here’s the recipe as printed in the book:Print
A vegan and gluten-free macaroni squash recipe that is perfect for kids and adults
- 1 16-oz box cooked whole wheat macaroni (I used gluten-free pasta)
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 tablespoons vegetable broth
- 2 cups cooked butternut squash, mashed
- ½ cup raw cashews
- ½ cup soy milk
- ½ cup water
- 2 tablespoons nutritional yeast
- 2 tablespoons white miso
- Sea salt to taste
- Preheat oven to 350˚F.
- Place cooked macaroni in a large baking dish and set aside.
- Saute onion and garlic with 2 tablespoons vegetable broth in a large skillet over medium high heat. Add squash and cook until just heated through. Add to macaroni and mix well.
- Process cashews, milk, water, nutritional yeast, and miso in a food processor until smooth.
- Pour over macaroni mixture and mix well. Season with salt. Then cover with foil, and bake for 15 minutes.
- Tip: Butternut squash can be purchased both in the frozen food section and in the produce section
I was more than pleased with how well this dish turned out and I can’t wait to make more of the recipes including the Spicy Pumpkin Soup, Dominican Beans, and No-Bake Peanut Butter Bars. I love that all of the recipes have pictures, too, which I find to be an enticing feature of any cookbook.
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