Vegan butternut pumpkin mac 'n' cheese by Zachary Bird - 9Kitchen
Hidden veggies are a dead trend. It's time to proudly display your love of vegetables, with lumps of pumpki...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.nine.com.au.
Cooking tools:
- Sifter
- Saucepan
- Baking sheet
- Parchment paper
- Baking dish
- Mixing bowl
- Fork
- Whisk
- Spoon
- Pot
- Colander
- Stove
- Oven
Ingredients
- 200–300g butternut pumpkin, peeled, deseeded and roughly chopped
- 200g dried macaroni
- 1 tablespoon olive oil
- 1½ tablespoons plain (all-purpose) flour
- 310ml (1¼ cups) soy milk
- 125g (1 cup) shredded dairy-free cheese
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 2 tablespoons nutritional yeast
- ½ freshly grated nutmeg or 1/8 teaspoon ground nutmeg
- 1 teaspoon finely chopped thyme leaves
- ½ teaspoon ground sage
- sea salt
- freshly ground black pepper
- 30g (½ cup) panko breadcrumbs
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