INGREDIENTS
4 cups
Butternut squash
1 15 ounce can
Cannellini white beans
2 cloves
Garlic
1
Onion, small
1 tsp
Onion powder
1 tsp
Oregano, dried
1 tsp
Salt (or more or less depending on your stock)
2 cups
Vegetable broth
2 tbsp
Dijon mustard
14 oz
Gemelli, dry
1/2 tsp
Black pepper, ground
1 cup
Nutritional yeast
1/2 tsp
Salt
1/2 tsp
White pepper, ground
2 tbsp
Olive oil, extra-virgin
1/2 cup
Hazelnuts, ground
3/4 cup
Cheddar shreds, vegan