Chickpea Mac and “Cheese”

A creamy, vegan mac and cheese is so easy to make. This one uses chickpeas and butternut squash to create the perfect orange sauce.


  • 450 g macaroni
  • ¼ cup olive oil , divided
  • 1 onion , chopped
  • 1 carrot , chopped
  • 1 ¼ cups no-salt-added chickpeas , drained and rinsed
  • 1 cup frozen diced butternut squash
  • 1 ¼ tsp salt
  • 2 tbsp lemon juice


  • Bring a large pot of salted water to a boil and cook pasta following package directions. Reserve 2 cups pasta water before draining. Return pasta to pot.
  • Heat 2 tbsp oil in a large frying pan over medium. Add onion and carrot, and cook until softened, 6 min. Add chickpeas, squash, salt and 1 cup pasta cooking water. Bring to a simmer and cook until carrots and squash are
    tender, 4 min.
  • Transfer vegetables to a blender and add lemon juice, remaining 2 tbsp oil and ½ cup pasta water. Purée until smooth. Add sauce to pasta, stirring to coat. Stir in up to ½ cup more pasta water until smooth and saucy.

Frozen diced butternut squash is a huge time saver and convenient to keep on hand, plus it’s a great way to sneak more veggies into dinner.

Nutrition (per serving)

  • Calories
  • 322,
  • Protein
  • 11 g,
  • Carbohydrates
  • 54 g,
  • Fat
  • 8 g,
  • Fibre
  • 4 g,
  • Sodium
  • 623 mg.

Originally published in the May + June 2018 issue. Photo by Erik Putz.


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