we’re coming in to the homestretch of the year, and with that brings all the holidays. my aim this holiday season is to create simple recipes to ring in the holiday season, that are approachable, allergen-friendly, and (importantly) delicious. first up, is this creamy pasta bake that my family adores. this is the kind of dish that pleases just about any customer. #1: there’s pasta involved, and who doesn’t love a chewy, warm carb? #2: the creamy “cheesy” sauce will make you think you’re eating a traditional mac ‘n cheese drowning in dairy, when you’re actually not. #3: it’s kid-friendly! amesy, who doesn’t like pasta, will eat this dish with actual glee. so i’m quite sure any other child out there (picky or not) will love it as well. and lastly #4: it’s super easy to put together (you could actually make the sauce and cracker crust ahead of time) and makes a bunch of leftovers (especially if you’re single or a small family). have i convinced you to make this yet?
the sauce is butternut squash-based which gives it that nostalgic mac ‘n cheese color, while also providing flavor and nutrients (yay!). instead of flavoring the sauce with pantry items to make it taste cheesy, i actually add a good bit of plant-based cheese to really give it the depth of cheesy flavor we want in a baked pasta situation. and i can’t overstate how much i love Thrive algae oil here as well. i use it in the sauce and the cracker crust. with the highest level of good-for-you, heat-stable monounsaturated fats and the lowest level of bad fats of any cooking oil, it provides everything we need, without affecting the “cheese” vibe one bit - it’s completely neutral in flavor, despite what you might assume about algae! plus, it gives the sauce that lush and velvety texture that’s so satisfying. (i also love that it’s so widely found in grocery stores across the US, and easily accessible online as well.)
my intention for sharing this recipe is that it makes for a great weeknight meal of course, but that it’s also reliable and sturdy enough to serve alongside your thanksgiving staples as a vegan AND gluten-free option for guests that lean that way. but i’m also sure that folks around the table that don’t have a specific dietary restriction will love it all the same! and can i say that this makes for a healthy-ish dish too? i use chickpea pasta here (protein), the butternut squash sauce is mixed together with a healthy amount of fresh spinach (fiber), and the sauce is also mixed with algae oil replacing saturated fats found in other cooking oils with
all those good monounsaturated fats our bodies need and love. it’s a well-rounded meal without even really trying to be. aren’t dishes like that the best? i hope you love this one as much as my family and i do :)
xo!
this post was created in partnership with Thrive Algae Oil. all opinions, as always, are my own. thank you for supporting the sponsors that keep dolly and oatmeal running.
cheesy spinach & butternut baked shells | gf & v
| serves 4-6 |
butternut sauce
1 1/2 cups butternut squash puree
3/4 cup unsweetened almond milk
1/4 cup thrive algae oil
4 ounces vegan mozzarella
2 cloves garlic
1 teaspoon fine sea salt
3/4 teaspoon onion powder
1/4-1/2 teaspoon red pepper flakes
cheesy cracker crust
2/3 cup gluten-free cracker crumbs
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
1/4 teaspoon salt
2-3 tablespoons thrive algae oil
leaves from 4 sprigs fresh thyme
pasta bake
1 pound gluten free pasta shells
kosher salt
2 1/2 cups spinach, roughly chopped
fresh herbs (i like sage and thyme), to garnish
method
preheat oven to 425°F, and oil a 10-inch baking dish.
make the cracker crust. combine the cracker crumbs, nutritional yeast, garlic powder, salt, and thyme in the container of a blender and pulse everything together until combined. transfer to a mixing bowl, and use a fork to mix in the oil until the mixture looks wet and sandy. set aside and wipe out the blender container.
make the butternut sauce. in your blender container, combine the butternut squash puree, milk, oil, cheese, garlic, salt, onion powder, and 1/4 teaspoon red pepper flakes. whiz everything together on high, stopping to scrape down the sides, until the sauce is smooth and creamy. taste and adjust, adding more seasonings, if needed. (add the additional 1/4 teaspoon of red pepper flakes if you prefer more heat, if not, leave as is.) set the sauce aside.
cook the pasta and spinach. fill a large pot with water, add 2 tablespoons salt and bring to a boil. add the pasta and cook until al dente (it’s going to cook later on, so don’t overcook it. i usually cook it 2 minutes less than what the package instructs). 1 minute before the pasta is finished cooking, add the spinach. drain the pasta and spinach.
to your prepared baking dish, add the pasta and spinach. pour over the sauce and use a spoon to mix it together. use your fingers to evenly sprinkle the cracker crust over top.
bake in the center of your oven for 10-12 minutes, until golden and bubbly. cool 5-10 minutes, then serve.
similar recipes:
vegan hasselback potato & shallot gratin
vegan alfredo w/ caramelized shallots & kale
butternut squash chili w/ cilantro yogurt
