Creamy Butternut Mac 'N' Cheese

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 515kcal

Preheat the oven to 200°C (390 °F) on fan bake.
Slice the top off the butternut pumpkin, cut in half, remove the seeds, then chop into small cubes ~1.5cm in size. Place in a baking tray with the garlic cloves, drizzle with olive oil, then shake to cover well. Bake for 20 minutes until soft and golden.
Meanwhile, boil a jug of water, then cook pasta according to packet directions until al dente (firm to bite). Drain and rinse with cold water.
Blend the roasted pumpkin and garlic with the remaining sauce ingredients (milk, cashews, nutritional yeast and salt) until silky smooth, then add the pasta and stir through.
Serve in bowls topped with paprika and fresh thyme or oregano, with a green salad on the side.

Make it gluten-free: use your favourite gluten-free pasta - I love this delicious red lentil penne here.
Make it nut free: use watermelon seeds or sunflower seeds instead of cashews. Alternatively, you can use 1/4 c of the thick coconut cream from the top of a can of coconut cream that’s been in the fridge.
Make it paleo: use kelp, zucchini, daikon, or parsnip noodles.
Make it keto: use kelp, zucchini, or daikon noodles.
I’ve used butternut pumpkin here, but feel free to sub with your favourite pumpkin or squash - butternut, buttercup, crown - they all work really well! Butternut though has a particularly sweetness to it which I love.
I love this with a good dollop of my sun-dried tomato pesto on top as well, so if you've got a spare 5 minutes definitely whip it up to pair with this pasta dish!