Serves 2 people:

INGREDIENTS:
- 1/2 lbs of organic vegan pasta. Pick your favorite shape. Veganjello prefers the wide long pasta, pappardelle’s style;
- 1 lbs organic butternut squash;
- 1/4 lbs vegan cheese. Go wild on this, you can be classy with a parmigiano-like cheese, or fun with a 50/50 mix of ceddar and blue cheese. Mozzarella is always a good and safe choice when preparing this meal for a blind vegan date
- 1 tbs organic olive oil
- 1/4 tsp himalayan (pink) salt

PREPARATION:
- Peel the squash, remove the seeds, and cut in small cubes
- put the cubed squash in a medium size pot (at least 3 quarts)
- fill with water up to about one inch from the top
- bring it to a roaring boil
- lower the flame to med-high, add the pasta and let it cook for the time specified by your type of pasta
- test the pasta for doness, al dente is fine, but if the pasta is still “alive” let it cook a bit longer, checking every 30 seconds. Do not overcook the pasta! It’s a sin, and illegal in a few countries around the world
- drain the pasta and squash thoroughly
- in the pot add the pasta/squash along with the remainder of the ingredients
- Stir till the cheese is melt, and bring it to the table with arrogance.

Freeze leftovers in appropriate container, put your head in the freezer, take photo, upload it to flickr and tag it with 241543903

Post from: 241543903.com

241543903 by Veganjello1 and frozen vegan mac & cheese