Butternut “MacKimchize”

As the weather gets cooler, my mind inevitably shifts to warming, comforting dishes like soups, curries, and mac ‘n’ cheese!

This is not your traditional mac ‘n’ cheese, however. First of all, you won’t find cheese in this recipe (*gasp*- I know, but it’s still delicious!). The creamy, cheesy-flavoured sauce comes from butternut squash and nutritional yeast. Did you know that, apart from its cheesy flavor, nutritional yeast is a good source of protein and fibre? Certain brands are also fortified with B vitamins- including vitamin B12- a difficult nutrient to consume enough of if following a vegan diet.

This recipe also contains the zippy flavours of kimchi- both adding interest to the dish, as well as probiotics! The natural fermentation process required to prepare kimchi produces these probiotics, or beneficial bacteria, that keep our digestive system happy!

Lastly, I opted for chickpea-lentil pasta for a protein & fibre boost. Added bonus: this combination of protein and fibre will ensure you stay satisfied until your next meal!

As you can see, this recipe may stray from traditional, but it is both tasty and super healthy! Give it a try!


1- 227g box of chickpea-lentil pasta
2 cups spinach
1/4 cup kimchi
2 green onions, thinly sliced (about 3 tbsp)
Sesame seeds, for garnish

For the sauce:
4 cups cooked butternut squash (I cubed mine up and steamed it)
1/2 cup milk of choice
1/4 cup kimchi
2 cloves garlic
3 tbsp nutritional yeast
2 tsp Dijon
2 tsp onion powder
Salt and pepper, to taste


  1. Cut butternut squash in half, scoop out insides, and peel. Cut into 1-inch cubes and steam until very tender, about 20 minutes (*cooking time will vary depending upon size of cubes). Transfer to a blender.
  2. Prepare pasta according to package directions. When pasta is essentially done, add spinach and stir. Immediately drain and place into a large bowl.
  3. While pasta is cooking, finish preparing the sauce. Place remaining sauce ingredients into the blender and blend until smooth.
  4. Add some sauce (not all) to pasta, as well as 1/4 cup kimchi. This recipe yields sauce for two meals!* Stir together until pasta is evenly coated.
  5. Place into serving bowls and garnish with green onions and sesame seeds.

*Note: This recipe yields additional sauce. Freeze leftovers for a quick meal in the future- all you’ll have to do is prepare pasta and dinner will be on the table in minutes!


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