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BUTTERNUT SQUASH MAC N “CHEESE” 💛
Serves 4
🌿 500g butternut squash, de-skinned and cubed.
🌿 1 medium carrot (about 150g), sliced
🌿 3-4 servings (250g) dried macaroni pasta
🌿 200ml unsweetened plant milk (I used oat milk)
🌿 1/2 cup (40g) nutritional yeast
🌿 2 tsp garlic granules
🌿 1 tsp onion granules
🌿 1/2 tsp smoked paprika
🌿 1/4 tsp dried rosemary
🌿 1 tbsp cornstarch
🌿 1 tbsp lemon juice
🌿 1 tsp Dijon mustard
🌿 salt & pepper to taste
Method.
1. Add your chopped butternut squash & carrot to a saucepan filled with boiling water. Cook for 10-15 mins until soft.
2. Meanwhile cook the pasta according to the instructions on the packet. Cook until al dente.
3. Drain the cooked pasta through a colander and rinse with cold water to prevent the pasta from sticking or cooking further, then pour back into the pan. Set aside.
4. Drain the cooked butternut squash and carrot through a colander. If your using a hand stick blender, pour back into the saucepan or if not then add to a blender.
5. Pour in your choice of plant milk & all the other ingredients, then blend until smooth and creamy. Taste to check if you need to add more salt, pepper or add some chilli flakes for a little kick if you like.
6. Heat the sauce back up in the saucepan for 5 mins until hot, then stir the pasta through the sauce until totally covered.
7. I like to serve this with roasted broccoli florets and sprinkle with dried chilli flakes. ENJOY!
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