Plant Based Recipes

Tuesday, 13 November 2018

Butternut Mac and Cheese

Okay i had so many requests for the recipe for this that i knew it had to go on here. Theres also a video on my stories on instagram if you want to see how i made this. This does not disappoint at all on flavour, its not too rich but is incredibly cheesy. Its light without being heavy but always leaves you wanting more. Lets cut the chat and get into the recipe its why you are all here after all. Here we go.. this serves around 4 people, judge the pasta on how hungry you are. 

What you will need;
Half a medium butternut squash (roasted at 170 for 20minutes until soft)
1/2tsp onion powder 
1 tub of nush cream cheese (i used the chive one)
1cup veggie stock 
2tbs nutritional yeast 
pinch of salt and pepper 
1/4 cup vegan cheese of choice 
1/4 cup breadcrumbs 
1tsp vegan butter 
200g-250g pasta of choice 

Preheat your oven to 180degrees fan. Place pasta onto boil, your going to cook this 3/4 of the way leave the last 1/4 for the oven. Blend the squash, onion powder, cream cheese, veggie stock, nutritional yeast and salt and pepper. When your pasta is ready fold into sauce. add in half of the cheese and place in baking dish. For the topping rub together the cheese, breadcrumbs and butter, sprinkle over the top. Bake in the oven for 15-20minutes until kissed brown on top. Serve with with some greens or enjoy all on its own for the ultimate comfort food. 

I hope you enjoyed this recipe, if you do decide to make this be sure to tag me over on social media. Until next time, Helen xx 



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  4. Does the pasta need to be cooked first before mixing with the sauce, or do you put dry pasta in the bowl with the sauce to cook (and soften) during the 20 minutes baking in the oven?


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