Healthy Mac & Cheese.
Does anyone cook with nutritional yeast? You can get it in Holland & Barrett for about £3 for a large tub, which lasts ages. It’s great for adding a cheesy flavour to dishes (without adding any cheese) and it’s high in fibre, a good source of protein and vitamins, gluten-free and a good source of folic acid.
I make this healthy Butternut Squash Macaroni & Cheese with it, it’s sooo easy (apart from chopping the butternut squash, which I hate doing).
This recipe takes me back to my childhood as mac and cheese was both mine and my brothers FAVOURITE meal, and this recipe actually tastes better than any mac and cheese I’ve ever had.
You’ll need a blender or a food processor to make the cheese sauce, but it’s super simple, so quick and so full of nutrition.
This recipe is vegetarian and vegan. The sauce will last for 3 days in the fridge, and for any longer can be frozen.
Ingredients (serves 2):
150g whole-wheat pasta
200ml almond milk
1 tbsp. fresh parsley
1tbsp pumpkin seeds
1 tsp paprika
4 tbsp nutritional yeast
600g butternut squash
1. Place the butternut squash in a pan of water, bring to the boil, and then reduce to a simmer, until tender.
2. Cook the pasta according to the pack instructions
3. Once the butternut squash is soft, drain, then add to a blender with the almond milk, paprika and nutritional yeast (I would recommend adding a tablespoon at at time and keep tasting until you reach a flavour you ❤️ ) Blitz until a smooth consistency is reached.
4. Drain the pasta and cover it with the butternut sauce, mix well then serve with your parsley and pumpkin seeds to top.
Love from Stacey x