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.