Mac-Style Pasta (No Cheese)

1. 1
   prep · ~5 min

   Cube the butternut squash.

   Peel the squash, cut in half lengthwise, and scoop out the seeds. Cut the flesh into roughly 1-inch cubes.

2. 2
   boil · ~12 min

   Boil the squash until tender.

   Place the squash cubes in a medium saucepan and cover with water. Bring to a boil and cook until fork-tender, about 10 to 12 minutes. Drain well.

   TIPDon't discard the squash too early — it should be very soft so it blends into a smooth sauce.
3. 3
   boil · ~10 min

   Cook the pasta.

   Bring a large pot of water to a rolling boil. Add a pinch of salt and the elbow macaroni. Cook according to package directions until al dente. Reserve about half a cup of pasta water, then drain the rest through a colander.

   TIPAlways reserve pasta water — its starch helps the sauce cling to the noodles.
4. 4
   saute · ~5 min

   Sauté the onion and garlic.

   Warm the olive oil in the same medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds more.

5. 5
   mix · ~2 min

   Blend the sauce.

   1.Transfer the cooked squash, sautéed onion and garlic, and the 0.75 cup water to a blender.

   2.Add 1 pinch salt, smoked paprika, and black pepper.

   3.Blend on high until completely smooth and velvety, about 1 minute.

   4.Pour the blended sauce back into the saucepan.

   TIPIf the sauce seems too thick, thin it with a splash of the reserved pasta water until it reaches a creamy, pourable consistency.
6. 6
   simmer · ~2 min

   Combine pasta and sauce.

   Add the drained macaroni and nutritional yeast to the saucepan with the squash sauce. Stir gently over low heat until the pasta is fully coated and everything is heated through, about 2 minutes.

   TIPDon't rush this step — letting the pasta and sauce mingle over gentle heat helps the flavors meld.
7. 7
   saute · ~3 min

   Toast the breadcrumbs.

   In a small dry skillet over medium heat, add the plain breadcrumbs. Toast, shaking the pan frequently, until they turn golden brown and fragrant, about 2 to 3 minutes. Watch carefully — they burn quickly.

   TIPFor extra flavor, you can toast the breadcrumbs in a teaspoon of olive oil instead of dry.
8. 8
   garnish

   Top with toasted breadcrumbs and serve.

   Spoon the pasta into bowls and sprinkle generously with the toasted breadcrumbs. Serve hot.

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