TABITHA BROWN SEASONING RECIPES

Steps:

• Whish all of your ingredients together in a bowl and enjoy over food!

Steps:

• Preheat oven to 375°F with rack 6 inches from heat source. Place squash and potato in a large stockpot, and add water to cover by 1 inch. Add garlic-herb seasoning blend and 1 teaspoon of the salt. Bring to a boil over medium-high. Cook, undisturbed, until squash and potato are tender when pierced with a knife, 15 to 20 minutes. Drain; transfer to a blender. Add ½ cup of the broth. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until completely smooth, 1 to 2 minutes.
• While squash and potato cook, bring a separate large stockpot of salted water to a boil over high. Add pasta; cook according to package directions. Drain, and set pasta aside.
• Melt dairy-free butter in a large broiler-safe, ovenproof skillet over medium-low. Add blended squash mixture, dairy-free yogurt, nutritional yeast, and garlic powder. Stir until smooth and combined. Add vegan mozzarella and 1 cup of the vegan Cheddar. Cook, stirring constantly, until cheeses melt and mixture is smooth and creamy, about 2 minutes. Stir in pepper and remaining 1 teaspoon salt and ½ cup broth. Add drained pasta; stir together until evenly coated. Sprinkle pasta mixture with remaining 1 cup vegan Cheddar; sprinkle with paprika, if using.
• Cover skillet with aluminum foil, and bake in preheated oven 20 minutes. Increase oven temperature to broil, and cook until cheese is melted and bubbling around edges, about 3 minutes.