Vegetarian “Mac & Cheese”
Your family will be none the wiser when you offer up this vegetarian “mac and cheese”. The pureed squash mimics the creamy texture a traditional cheese sauce would offer, and since it is made using gluten-free macaroni shells, you could confidently serve it to gluten-intolerant folks as well as those on a calorie-restricted diet. With a supper that will mac everyone smile, you are certainly squashing the belief that cheese is necessary at all…
Love this recipe? Share it with your friends and family now!
Related Posts:
Serves
8 - 10
Prep
15 mins
Cook
15 mins
Total Time
30 mins
Dietary
GF, VEG, V
Ingredients:
- 500g/17.5oz squash, cut into 1” chunks
- 250ml/8.5fl oz vegetable stock
- 375ml/12.75fl oz fresh milk
- 500g/17.5oz uncooked gluten-free macaroni shells
- ½ tsp. cayenne pepper
- ½ tsp. nutmeg powder
- ½ tsp. salt
- Parsley for garnish
You can Purchase all these Ingredients
In the U.K. from: Waitrose, Ocado, Asda, Tesco and other supermarket stores.
In the U.S.A from: Fresh Direct or Vons and other supermarket stores.
Method:
- Cook pasta according to package directions.
- Combine milk, vegetable stock, and squash in a pot. Boil until squash is fork tender. Puree until free from lumps.
- Season with salt, cayenne pepper, and nutmeg.
- Drain the pasta and stir into the squash puree.
- Garnish with chopped parsley.
