Squashed Macaroni

Vegetarian

Squashed Macaroni

submitted by

Cathe Olson is the author of The Vegetarian Mother's Cookbook and Simply Natural Baby Food available at www.simplynaturalbooks.com

By Cathe Olson

This sweet, creamy sauce is made from winter squash—a good source of vitamin A. The tahini, parsley, and kelp add calcium. It’s a nutritious alternative to cheese or tomato sauce.

2 cups cooked winter squash (butternut, hubbard, pumpkin, etc.)
1 1/2 cups milk (dairy or non-dairy)
1 tablespoon miso
2 tablespoons tahini
1 tablespoon nutritional yeast flakes
1/2 teaspoon sea salt
Black pepper to taste
1/4 teaspoon ground nutmeg
1/4 cup minced fresh parsley
1 pound whole grain elbow macaroni, cooked
1/2 cup walnuts, minced

Puree squash, milk, miso, tahini, nutritional yeast, salt, pepper, nutmeg, and parsley in blender or food processor until smooth. Pour sauce into medium-size pan, and warm over low heat while pasta cooks.

Toss hot sauce gently with hot pasta until evenly mixed. Pour into a serving bowl. Sprinkle minced walnuts evenly over the top.

Yield: 6 to 8 servings