This meal pretty much ticks ALL the boxes. It’s devilishly creamy, wonderfully satiating and super healthy! In fact, it is absolutely PACKED with vegetables. Yet fussy kids, friends and loved ones alike will enjoy this sensational dish as the taste is sensational and veggies undetectable. I recommend calling upon this mac ‘n’ cheese recipe for all occasions, whether that be a smash hit dinner with friends, feeding the family or meal prepping for a busy week ahead.
One of the best parts of the dish is the artful balance between the creamy dressing and heat of the chilli flakes, a much more flavourful take on the traditional supermarket sludge version of mac ‘n’ cheese. With the wholemeal pasta too, the dish is much more filling and wholesome. Not to mention all the wonderful vitamins in the broccoli, pumpkin and cashews! This dish is also a fantastic way to incorporate B12 into a vegan diet through the nutritional yeast.
But enough introduction, let’s get into the kitchen!
- 2.5 cups pumpkin, cubed
- 1 cup cashews, soaked overnight (for at least 8 hours)
- 1/4 cup nutritional yeast
- 1 clove garlic, diced
- 2 broccoli (I use the head and stalks), roughly chopped
- 1 packet wholemeal pasta (or choose a gluten-free/pulse pasta)
- Chilli flakes
- Bring a litre of water to the boil, then add the pumpkin to cook for approximately 8 minutes (or until soft).
- Bring another pot of water to the boil and cook the pasta according to the packet instructions.
- Add the pumpkin, and 3/4 of the water it was cooked in, to a blender. Also add the cashews, nutritional yeast and garlic. Blitz until smooth.
- Boil the broccoli over the stove until tender, then strain.
- Strain the pasta, then add to a large bowl. Add the broccoli, then pour over the ‘cheesy’ dressing. Mix thoroughly.
- To serve, ladle into bowls and sprinkle with chilli flakes.