Green Chile Mac

Based on https://www.washingtonpost.com/recipes/green-chile-mac/17021/

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Ingredients

• 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

Recipe

• 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

Notes

• 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