![Beaming Butternut Mac & Cheese](/on/demandware.static/-/Sites-LCNZ-Library/default/dwc6287622/images/recipe/HD_PNG_LC_20210128_AU_RC_CI_r0000000001660_ENG.png)
Main INGREDIENTS
- Vegetables
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Round Casserole
Price reduced from
$750.00
to
$600.00
Ingredients
Method
Ingredients
- 4 cups cooked butternut (approx 800g mashed)
- 1 can chickpeas or white beans (drained and rinsed)
- 4. roasted garlic cloves
- 4 tbsp nutritional yeast
- 3 tbsp olive oil
- 2 cups plant-based milk of choice
- ¼ tsp nutmeg
- 1 tsp Dijon mustard
1 tsp salt
- 500g wholewheat pasta
Crumb:
- ½ cup almonds / sunflower seeds
- 1 tbsp nutritional yeast
- 1 tsp onion powder
- 1 tsp dried mixed herbs
- 2 – 3 tbsp coconut oil
- Pinch salt
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Method
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1Pre-heat oven to 180ºC.
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2In a large Le Creuset Signature Cast Iron Round Casserole, cover the whole wheat macaroni with boiling water, add 2 tsp salt and a dash of olive oil. Bring to the boil for 5 minutes and cook for another 3 minutes until al dente, then remove from the heat and drain off the water.
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3Lightly coat the cooked pasta with olive oil and transfer back into the casserole.
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4In a blender, add the cooked butternut, chickpeas, spices, oil and milk until very smooth. Season according to taste.
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5Pour the sauce over the cooked pasta and stir through until very well incorporated.
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6Blend the crumb ingredients in a blender or food processor until it forms a crumb.
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7Sprinkle over the crumb topping and then bake in the oven for 10-15 minutes until the crumb is golden brown.
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8Serve warm.