MyNutriCounter / Vegan Mac & “Cheese”



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


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.



Update Message: Your family will be none the wiser when you offer up this vegan mac and “cheese”.

Tags: dinner, vegetarian, recipes, vegan, gluten-free, lunch, Mains

Revision: 1