Vegan Mac n' Cheese
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Ingredients Required
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500g gluten-free elbow pasta

450g butternut pumpkin, peeled and cut into 2cm pieces

1 1/2 cups soy milk

1 cup vegetable stock

1/2 teaspoon salt

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground nutmeg

2 tablespoons chopped parsley, or to taste

Directions to Prepare
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Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.

Combine pumpkin, soy milk and vegetable stock in a pot; bring to a boil and cook until pumpkin is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.


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