Macaroni and Sauteed Greens With Roasted Vegetable

Name: Macaroni and Sauteed Greens With Roasted Vegetable Cashew Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash; 1 eggplant; 1 bulb of garlic; 1 bunch kale, chopped into good bite-sized pieces (big stems removed); ¾ cup raw cashews, soaked a few hours; 1 onion, diced; 1 red pepper, diced; 16 ounces macaroni, large (or other tube type pasta, cooked); ½ teaspoon nutmeg; salt & pepper; ½ cup vegetable broth; ¼ cup white wine; 1 teaspoon white miso; 5 tablespoons olive oil (or more)

Servings: persons

1 butternut squash
1 eggplant
1 bulb of garlic
1 bunch kale, chopped into good bite-sized pieces (big stems removed)
¾ cup raw cashews, soaked a few hours
1 onion, diced
1 red pepper, diced
16 ounces macaroni, large (or other tube type pasta, cooked)
½ teaspoon nutmeg
salt & pepper
½ cup vegetable broth
¼ cup white wine
1 teaspoon white miso
5 tablespoons olive oil (or more)

1
Put less than an inch of water in a casserole dish, add a dash of olive oil and salt, and roast the veggies in that.
2
Slice the butternut squash in half and scrape out the seeds.
3
(These are really good sauteed in coconut oil and seasoned with Spike, but no pressure.)
4
Put squash in the water open face down.
5
Poke holes in the eggplant with a fork and lay it on its side in the water.
6
Lay the garlic bulb on its side in the water.
7
I dont like to preheat the oven because it just wastes energy but you can if you want.
8
Just roast everything at 375 degrees til tender when forked.
9
While veggies are roasting, start on the greens.
10
Saute the diced onion and pepper in olive oil.
11
When theyre tender, add the miso, veggie broth, white wine and greens.
12
Cook til greens are wilted & tender and the water has cooked down.
13
Start the macaroni, cook as directed.
14
When veggies are roasted, let them cool & remove them from their skins (this is a good job to delegate if you have others around) and puree in food processor.
15
Add drained cashews and 1/2 cup fresh water, puree some more.
16
Season with nutmeg, salt & pepper.
17
Add more water if its too thick for you.
18
Serve macaroni on a bed of greens.
19
Top with puree.
20
I sprinkled it all with my homemade vegan parm (half raw almond slices & half nutritional yeast, processed with a dash of garlic powder).

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 butternut squash, 1 eggplant, 1 bulb of garlic, 1 bunch kale, chopped into good bite-sized pieces (big stems removed), and more.

Yes, Macaroni and Sauteed Greens With Roasted Vegetable Cashew Puree falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Macaroni and Sauteed Greens With Roasted Vegetable Cashew Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions