Butternut Squash Mac n' Cheese

Ingredients:

• 1 cup cashew milk

• 2 cups butternut squash, cubed

• 1 tbsp nutritional yeast

• 2 tsp dijon mustard

• 2 garlic cloves

• 1 tbsp fresh lemon juice

• 1 tbsp onion powder

• 1 tbsp nutmeg

• 1 tbsp onion powder

• 1 tbsp cayenne pepper

• 1 box fusseli pasta, gluten free

• 1 can peas, drained and rinsed

• 3 fresh basil leaves for garnish

Direction:

1. In a large pot of salted water, cook pasta per package instructions

2. In a separate pot of water, cook butternut squash until tender

3. Once butternut squash is tender, drain and place in a blender, add the milk, dijon mustard, nutritional yeast, garlic, lemon juice and all seasoning. Blend until creamy

4. Pour creamy mixture into a large saucepan, add the peas and pasta, toss to coat and top with basil