Vegetarian Mac & “Cheese”


0:15 prep
0:30 total

Your family will be none the wiser when you offer up this vegetarian “mac and cheese”.

Time

prep 0:15       total 0:30

Yield

Ingredients

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

Instructions

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.

Author's Comments

If you would like to see the original recipe, this can be found here: http://www.mynutricounter.com/vegetarian-mac-cheese/

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