This is a recipe I prepared for 4th and 5th graders in an after school program. The kids loved it. It's easy to prepare, healthy, and very tasty!!
- 2 small Yukon gold potatoes
- 1 cup sliced carrots
- 1 cup cubed butternut squash
- 1/4 yellow onion
- 1/2 cup nutritional yeast
- 2 tsps Dijon or yellow mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp tumeric
- 2 T Earth Balance non-dairy butter
- 1 cup coconut milk
- 1/4 tsp salt and pepper
- Paprika (optional)
- Panko crumbs (optional)
Bring water to boil in medium size saucepan. Ad the potatoes to the boiling water and boil for 2 minutes. Then add the carrots to the pot and boil all for another 5 minutes. Finally, add the onion and squash to the boiling water and continue cooking all the veggies for an additional 7 minutes. When veggies are cooked, use a slotted spoon to take veggies out of pot and add to high speed blender.
Add the nutritional yeast through the salt and pepper to the veggies in blender and process till smooth.
Pour sauce into a small saucepan and simmer on low. Cook your favorite whole grain or gluten free pasta and pour sauce over the pasta.
You can enjoy as is or put pasta in baking dish, top with panko crumbs and sprinkle some paprika on the top and bake at 350 for 20 minutes till heated through.