So, on Monday, I posted on my Facebook page that I was going to try and recreate this creamy vegan mac ‘n’ cheese (that didn’t have any weirdo ingredients in it).
I failed on two counts:
- I didn’t make it the same (oopsies) and I added pumpkin, and it therefore went all orange (oh yeaaahhh, I see how that might happen)
- I caved in and added nutritional yeast at the end
But, let me assure you that neither of the above are necessary (and in fact, the nooch meant it didn’t pass the hubby taste test… but that doesn’t say much, so then I brought into work and got one of my colleagues to taste test it – she gave it a 7/10 and said it was nice… I knew it wasn’t me!)
Something else dawned on me too. I have the feeling this recipe is nothing new to mummas and daddas, as they’ve been pureeing veggies for, like, forever. But, if you’re not on board with this already (kids or no kids), get on board.
It is a great way to add more veggies, and less fat to a pasta, and doesn’t make you feel all heavy and gross after eating it.
So, down to business.
- 1 onion
- 2 potatoes
- 1 carrot
- 1/4 butternut pumpkin
- Nutritional yeast (optional)
- Salt and pepper for seasoning
- Olive oil for drizzling
Chop the veggies. Add a dash of olive oil and lightly fry the onion (not too long, just so it goes translucent), and then add the potatoes and carrot with some boiling water.
Preheat the oven/ grill.
Start cooking the pasta. Once the pasta is done, drain it, and pop it to the side (if you leave the tiniest bit of water in with it, it won’t go as sticky and clumpy).
About half way through the veggie cooking process, add the pumpkin, and cook until they’re all nice and soft.
You then want to discard most of the water, but not all of it, as you want a good creamy consistency. If you’re not sure, tip the water into a bowl of something so you can add it back later.
Get out your stick blender and whizz away until it is lovely and smooth (add back some water if you need it).
Mix the pasta and sauce together, and then add to a baking dish.
Sprinkle breadcrumbs (and nooch) on top and drizzle with some olive oil.
Pop in the oven or under the grill, until the top goes golden brown.
Other serving suggestions
- Add some spiced chickpeas to the top
- Stir some sun-dried tomatoes and artichokes to it before you put in the oven
- Add some garlic in the mix
- Whizz up your breadcrumbs with some olive oil and a whole bunch of herbs in the blender to make the sprinkle come alive
Do you have any other suggestions for this recipe?