Vegan Mac ‘n’ Cheese
Prep
10 min
Cook
30 min
Serves
4
Skill
Vegetarian
.jpg?format=webp&width=1376 "Vegan Mac ‘n’ Cheese")
Prep
10 min
Cook
30 min
Serves
4
Skill
MainsDairy and Lactose FreeVeganGood Source of ProteinLow in FatLow in SugarPastaPumpkinLunchboxAlmond Milks
Ingredients
Ingredients
- 3 slices stale wholegrain bread
- 1/2 cup macadamia nuts, raw and unsalted
- 2 tsp dried thyme
- 500g peeled pumpkin
- 2 tsp olive oil
- 400g pasta spirals
- 1 cup So Good™ Unsweetened almond milk
- 100g (3/4 cup) vegan Cheese, grated
- 1 tsp Dijon mustard
- 1 tsp salt, divided
Garnish
- Fresh parsley
Nutrition per serving
2830 kJ
energy kj
27.3 g
protein
5.3 g
saturated fat
16.5 g
dietary fibre
79.8 g
carbohydrate
7.4 g
sugars
365 mg
sodium
Method
- To make the breadcrumb topping, preheat the oven to 125°C. Add the bread and macadamia nuts into the Vitamix container and secure the lid. Blitz on speed 4 until crumbly. Spread onto a lined tray and bake until lightly golden. Mix in the thyme and set aside.
- Bump the oven temperature up to 180°C. Roughly chop pumpkin into 3cm pieces and place on a baking paper lined tray. Toss with olive oil and roast for 25–30 minutes until soft. Cool slightly.
- While the pumpkin bakes, cook pasta according to packet instructions. Drain and set aside.
- Placemilk, cheese, mustard, half the salt and roasted pumpkin into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest sped for 5 minutes and 45 seconds, until smooth and hot. Taste and add remaining salt to taste if required.
- Add to the drained pasta, stir to coat. Top with bread crumb topping and fresh parsley. Adjust seasoning if necessary, serve hot.
Ingredients
- 3 slices stale wholegrain bread
- 1/2 cup macadamia nuts, raw and unsalted
- 2 tsp dried thyme
- 500g peeled pumpkin
- 2 tsp olive oil
- 400g pasta spirals
- 1 cup So Good™ Unsweetened almond milk
- 100g (3/4 cup) vegan Cheese, grated
- 1 tsp Dijon mustard
- 1 tsp salt, divided
Garnish
- Fresh parsley
Nutrition per serving
2830 kJ
energy kj
27.3 g
protein
5.3 g
saturated fat
16.5 g
dietary fibre
79.8 g
carbohydrate
7.4 g
sugars
365 mg
sodium
- To make the breadcrumb topping, preheat the oven to 125°C. Add the bread and macadamia nuts into the Vitamix container and secure the lid. Blitz on speed 4 until crumbly. Spread onto a lined tray and bake until lightly golden. Mix in the thyme and set aside.
- Bump the oven temperature up to 180°C. Roughly chop pumpkin into 3cm pieces and place on a baking paper lined tray. Toss with olive oil and roast for 25–30 minutes until soft. Cool slightly.
- While the pumpkin bakes, cook pasta according to packet instructions. Drain and set aside.
- Placemilk, cheese, mustard, half the salt and roasted pumpkin into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest sped for 5 minutes and 45 seconds, until smooth and hot. Taste and add remaining salt to taste if required.
- Add to the drained pasta, stir to coat. Top with bread crumb topping and fresh parsley. Adjust seasoning if necessary, serve hot.