Light Mac&Cheese
Recipe for the famous Mac & Cheese in a lighter key and to fill up on vegetables
Servings: 6 servings
Const: low
Equipment
- 1 large pot
- 1 high baking tray
Ingredients
- 250 g cornetti pasta (pasta)
- 150 g vegan grated cheese
- 2 Tbsp breadcrumbs
- 20 g vegan bacon optional
- 1 tuft chives optional
Ingredients for the sauce
- 1/2 violin pumpkin
- 1 big potato
- 2 handfuls cashew nuts
- 2 onions
- 3 Tbsp nutritional yeast
- 1 Tbsp potato starch
- 1 Tbsp mustard
- 1 Tbsp apple cider vinegar
- as needed salt & pepper
Instructions
- Peel the violin squash and potatoes and chop roughly.
- Boil the pumpkin, potato and onions in a saucepan for 25-30 minutes or until very soft.
- Meanwhile, in a small saucepan, boil the cashews to soften them.
- Cook the croissants in the meantime (remember to salt the water). Make sure they are al dente as they will still cook in the oven.
- Drain the potatoes and pumpkin and put them in a blender together with ALL the ingredients 'for the sauce'.
- Add the sauce to the pasta. Mix well and place everything in an oven dish.
- Sprinkle the surface with breadcrumbs, chives, veg cheese and plenty of oil. Bake for 20-25min at 200°C.