Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 300grams butternut squash, frozen, peeled and diced
- 2tablespoons olive oil
- 2 cloves garlic, crushed
- 1 medium onion, peeled and diced
- 2tablespoons flour
- 3tablespoons nutritional yeast
- 2 cups oat milk
- 1 cube vegetable stock
- 80grams vegan cheese, grated, divided
- 300grams macaroni pasta, fresh, chopped
Nutrition per serving
2390kJ / 570Cal
2390 Kilojoules or 570 Calories
27% of daily energy intake*
Protein
17.3grams
Fat
17.7grams
Carbs
82.5grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This pasta bake is delicious, dairy free and veggie packed.
Instruction tip
Add a squeeze of lemon to the sauce to cut through the richness, if you like.
Method
Step 1 of 6
Place butternut squash and half the stock cube to a large pan of water and bring to the boil, cook for 8 minutes, then remove with a slotted spoon, reserving the water.
Step 2 of 6
Pre heat the oven to 180°C/160°C fan-forced. Add the macaroni to the reserved water and boil for 8-10 minutes, then drain and add to a large baking dish.
Step 3 of 6
Add oil to a large frying pan over a medium high heat, cook the onions and garlic for 3 minutes until soft, add the flour and cook for a further minute.
Step 4 of 6
Whisk in the oat milk gradually, allowing it to thicken as it cooks, followed by the nutritional yeast, half the cheese and the remaining 1/2 stock cube, whisking until smooth. Add the butternut squash, cook for a further 2 minutes.
Step 5 of 6
Place the sauce in a blender and blitz until smooth, pour over the pasta and mix well.
Step 6 of 6
Sprinkle the remaining cheese on top and bake for 10-12 minutes until golden.
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