Vegetable Mac 'n' Cheese
I don’t know about you but I love a delicious pasta dish! This tasty “cheesy” take on a creamy classic is a bound to get those taste buds tingling. Plus this is packed full of plant-based goodness and has that extra added crunch with the breadcrumbs on top.
SERVES 4
PREP TIME 10 MINUTES COOKING TIME 20 MINUTES
DIFFICULTY HARD
Ingredients
2 white potatoes
½ butternut squash
2 carrots
2/3 cups of cashew nuts
1 vegetable stock cube
2 cups of boiling water
1/8 tsp of turmeric
2/3 cups of nutritional yeast
½ tsp onion powder
½ tsp of smoked paprika
¼ tsp of garlic powder
½ tsp of salt
4 portions of pasta (about 300g)
200g of Tenderstem broccoli
3 slices of toasted bread
Handful of chopped parsley
¼ tsp of salt
Method
1.
Chop all your vegetables and fry with olive oil for about 10 min.
2.
Add your spices, salt, cashew nuts, vegetable stock or powder. Boil until all veggies are soft.
3.
Remove from the heat and blend.
4.
Roast your Tenderstem broccoli for 10 min at 180C.
5.
Cook pasta according to package instructions.
6.
Blend toasted bread slices and mix with chopped parsley, pinch of salt and 1-2 tbsp of olive oil until everything is well coated.
7.
Mix pasta, ½ of the sauce (you can freeze the other half), roasted Tenderstem broccoli and finish up with your bread crumbs.
8.
Bake for extra 10 min until golden.
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