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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Servings 4


Vegan Cheese Sauce

  • 1 cup roasted butternut squash see instructions for directions
  • 1 cup raw, unsalted cashews
  • tablespoons extra virgin olive oil
  • juice from 3/4 lemon
  • 3 tablespoons nutritional yeast
  • 3/4  teaspoon kosher salt  or more to taste
  • 1/2 teaspoon freshly ground pepper or more to taste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup water

Pasta Bake

  • 1/2 box large shell pasta 6 oz
  • 1/3 cup shredded dairy free cheese
  • 1 tablespoon everything bagel seasoning I used Trader Joe’s brand


Vegan Cheese Sauce

  1. Preheat oven to 350 degrees F. Cut your squash lengthwise in half and using a spoon scoop out the seeds. Place the pieces skin side down on a baking sheet and roast for 1 hour. When cool to the touch, scoop out 1 cup and add to a blender.

  2. Add all other ingredients to the blender with the butternut squash and blend on high for about 30 seconds or until creamy. Taste and add more salt/pepper to your liking.

Pasta Bake

  1. Preheat oven to 425.
  2. Bring a pot of salted water to boil. Cook pasta al dente according to box instructions (about 9 minutes). Drain and wash with cold water to stop it from cooking and is cool to the touch.

  3. In a baking dish (I used a cast iron skillet), line the bottom with about 1/3 cup of the cheese sauce. Place the pasta shells in your dish. Fill each shell with the cheese sauce. Top with shredded cheese and everything bagel seasoning.

  4. Bake for 10-15 minutes or until shredded cheese is nicely melted. Let cool for a few minutes before serving and enjoy!