Ingredients:

  • 2 cups butternut squash, peeled and cubed
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp dried sage
  • 1 tsp Dijon mustard
  • 1/4 cup nutritional yeast
  • 1/2 cup grated sharp cheddar or parmesan
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz chickpea macaroni
  • 1 tbsp olive oil
  • 1/4 cup reserved pasta water

Instructions:

  1. Steam or roast the cubed butternut squash until fork-tender (about 12–15 minutes). Drain any excess water from the pot to prevent a watery sauce.
  2. Melt butter in a saucepan over medium heat. Sauté the minced garlic and sage for 1 minute until fragrant, then stir in the Dijon mustard.
  3. Transfer the cooked squash, butter mixture, nutritional yeast, and cheese into a blender. Blitz on high until the mixture is a smooth, vibrant orange emulsion.
  4. Boil the chickpea macaroni in salted water according to package directions, stopping 1 minute early to keep it al dente. Reserve a splash of pasta water, drain the noodles, and return them to the pot.
  5. Pour the golden sauce over the noodles, stirring gently. Add reserved pasta water one tablespoon at a time until the sauce clings perfectly to the macaroni.