Vegan mac ’n’ greens | Slimming World

Ingredients

• 1 butternut squash, halved, deseeded and cut into 2cm chunks
• Low-calorie cooking spray
• 4 spring onions, roughly sliced
• 4 garlic cloves, crushed
• 1½ tsp smoked paprika
• 300g dried fusilli bucati pasta (or use macaroni)
• 200g spring greens, shredded
• 500ml hot vegetable stock, suitable for vegans
• 2 tsp mustard powder
• 2 tsp cider vinegar
• 25g nutritional yeast flakes
• 2 little gem lettuces, quartered
• Lemon wedges, to serve