Vegetarian “Mac & Cheese”
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
Preparation
1
Cook pasta according to package directions.
2
Combine milk, vegetable stock, and squash in a pot. Boil until squash is fork tender. Puree until free from lumps.
3
Season with salt, cayenne pepper, and nutmeg.
4
Drain the pasta and stir into the squash puree.
5
Garnish with chopped parsley.
.
About
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…
Added:
Saturday, September 23, 2017 - 1:26pm
