When I think Halloween I think pumpkins and America! So ahead of tomorrow’s Halloween celebrations I have created a family friendly recipe combining the famous American Macaroni & Cheese with a Veggies & Me healthy pumpkin twist. This is delicious on it’s own as a bit of a treat or made even healthier by serving it along with a large salad. Pasta is a great occasional food and these days it is really easy to find, gluten free, rice, spelt and wholemeal varieties.
Mac No Cheese
2015-10-29 23:03:59
Ingredients
- 1 red onion
- 1 tablespoon coconut oil
- 700g pumpkin
- 1/2 cauliflower
- 850ml vegetable stock
- 1/2 cup savoury yeast flakes
- 500g macaroni
- 3-4 slices of wholemeal sourdough bread
- 1 cup walnuts
- 1 handful fresh basil leaves
- 1 handful fresh parsley
- 2 cloves garlic
Instructions
- Pre-heat your oven to 180degC.
- Peel and dice the red onion and sauté with the oil in a large pot, over a medium low heat, for 5 minutes or until the onions are soft.
- Peel, de-seed and cube (approx 4cm) the pumpkin.
- Chop the cauliflower into similar sized pieces and add the pot with the pumpkin and stock.
- Bring to the boil, cover and reduce the heat, allowing it to simmer for 20 minutes.
- Meanwhile cook the macaroni according to the packet instructions and then drain.
- Also prepare the herb crust by blitzing the bread, walnuts, herbs and garlic in your food processor until they are the consistency of course bread crumbs.
- Add the savoury yeast flakes to the cooked vegetables and puree, in the pot, using a stick blender.
- Add the cooked, strained macaroni to the pureed vegetables and stir to coat the pasta evenly.
- Pour into a large baking dish and spread out flat.
- Sprinkle the herb crumbs over the top in an even layer.
- Place in your pre-heated oven and bake for 15-20 minutes or until the top is crunchy and golden.
Veggies & Me https://veggiesandme.com/
