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Butternut mac and cheese

Butternut mac and cheese
3.3 153 ratings
Prep. 10 min
Total 45 min
4 portions
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Ingredients

Macadamia crumb
  • bread of choice
    2 slices
  • macadamia nuts
    1 tbsp
  • fresh thyme leaves only
    2 sprigs
Creamy butternut sauce and pasta
  • butternut pumpkin peeled and cut into pieces (approx. 2-3 cm)
    300 g
  • brown onion (approx. 180 g), cut into quarters
    1
  • garlic cloves
    2
  • stock paste (see Tips)
    2 tsp
  • filtered water
    700 g
  • nutritional yeast (see Tips)
    2 tbsp
  • lemon juice
    1 tbsp
  • dried macaroni pasta (egg free)
    250 g
  • broccoli cut into florets (approx. 2 cm)
    150 g
  • frozen corn kernels
    150 g
  • frozen peas
    150 g
  • vegan Parmesan cheese to serve (see Tips)

Difficulty

easy

Nutrition per 1 portion

Protein 20.3 g
Calories 1794.2 kJ / 427.2 kcal
Fat 7.9 g
Fibre 16 g
Carbohydrates 61.6 g

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Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

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