Mac’n’Cheese. Is there anything more glorious? It can be challenging to find gluten-free, plant-based alternatives that still have that irresistible silky texture. This version uses butternut squash as a base for the sauce for a smooth, creamy texture with wholegrain mustard and paprika for an extra kick.
Butternut squash is a great source of fibre and Vitamin A, plus a handful of peas add sweetness and Vitamin C!
Vegan, Gluten-Free & Delicious
Leftovers will keep for up to 3 days in the fridge
To make the sauce
- 1 butternut squash, cut into chunks
- 1 onion
- 3 cloves of garlic
- 50ml non-dairy milk
- A bunch of fresh chives
- 2 tsp smoked paprika
- 1/2 tsp chilli powder
- 2 tsp wholegrain mustard
- 1/4 tsp cracked black pepper
- Pinch of pink Himalayan Salt
- 2 tbsp nutritional yeast flakes
The other ingredients
- 250g gluten-free macaroni or pasta of your choice
- 100g frozen peas
- 25g pine nuts
- 4 tbsp vegan parmesan
Preheat the oven to 200 oC.
Add the butternut squash into a pan of boiling water and cook until tender. This should take around 10 minutes.
Add the cooked squash along with the other ingredients into a blender and blitz until smooth.
Bring a large pot of water to the boil and then submerge your pasta. Cook on high heat until al dente.
Drain the pasta and place into a large oven-proof dish along with the frozen peas. Pour over sauce and top with vegan parmesan and pine nuts.
Bake for 20 minutes or until the pine nuts turn golden brown. Tastes great served with some grilled Portobello mushrooms & fresh leaves.
Hungry for inspiration?
This Italian inspired spaghetti is busting with salty & savoury flavours, each mouthful a pure taste of Italy.
This nutty vegan parmesan is seriously simple to make – check out the recipe!
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