Green Chile Mac⚓︎

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  • 1/2 tsp kosher salt, plus more as needed
  • 8 oz dried pasta shells (medium-size)
  • 1/4 cup full-fat coconut milk (see Note)
  • 1 tbsp extra-virgin olive oil
  • 2/3 cup low-sodium vegetable broth, or more as needed
  • 1.5 tsp Dijon mustard
  • 2 tbsp nutritional yeast
  • 1 garlic clove, quartered
  • 1/2 tsp onion powder
  • 1/2 tsp Spanish smoked paprika (pimentón), plus more for garnish
  • 6 oz (1.5 cups) frozen cubed butternut squash
  • 2 oz (1/3 cup) roasted, salted cashews
  • One 4-oz can diced mild green chiles, drained
  • Ground cumin, for garnish


  • Boil pasta until al dente, according to package instructions, then drain
  • While the pasta cooks, make the ‘cheese’ sauce: Whisk together coconut milk, oil, broth, Dijon mustard, nutritional yeast, garlic, onion powder, smoked paprika, and the 1/2 tsp of salt in a medium saucepan
  • Add the frozen butternut squash and cashews. Cook over medium-low heat, barely bubbling at the edges, for 10 minutes
  • Transfer the sauce ingredients to a blender, add 3 tbsp of the green chiles and puree to form a smooth, cheesy-looking sauce. (A high-powered blender such as a Vitamix makes quick work of it; if using a standard blender, you may need to add a splash more vegetable broth). Taste, and add more salt as needed
  • Return the drained pasta to the pot, then stir in the sauce and the remaining green chiles
  • Serve with a garnish of smoked paprika and cumin


  • Note: Thoroughly stir the coconut milk before using to re-incorporate its fat. You’ll use most of the remaining coconut milk from a 15-oz can in the Veggie-Loaded Red Curry
  • Week 3