Plant-Based Butternut Mac & Cheese

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Step 1.

Preheat your oven to 180°C/356°F.

Step 2.

Place your chopped butternut squash and sweet potatoes into a baking tray. Add 4 garlic cloves (leave the skin on). Drizzle a generous amount of olive oil, salt and pepper over the top. Mix it all together and place it in the oven for 45 minutes.

Step 3.

Into a pan add 4 tbsp of olive oil with your sage and rosemary.

Step 4.

Once the herbs begin to crisp, add your flour. Mix it in to create a herby roux.

Step 5.

Get your macaroni on (cook in boiling water until al dente).

Step 6.

Once roasted, add 3/4 of your butternut squash and sweet potatoes to a blender. Squeeze out the garlic from the skins and add that too. Finally, add the almond unsweetened drink, a pinch of salt and pepper. Blend until smooth.

Step 7.

Pour the mixture into the pan bit by bit, mixing it through your roux to create a thick sauce.

Step 8.

Add the paprika and the remaining roasted vegetables.

Step 9.

Macaroni Time! Add the cooked macaroni to the pan and mix together well. Sprinkle some breadcrumbs, rosemary and a drizzle of olive oil over the top and place the pan under the grill for 15 minutes.

Step 10.

Once crispy, take it out of the oven and devour this plant-based bliss.

By cooking the garlic in its skin you will get a less pungent, soft garlic paste.

500g Macaroni
200ml Almond Unsweetened Drink
2 Cloves of Garlic
1 Butternut Squash
2 Sweet Potatoes
1 Tsp Fresh Sage
1 Tsp Fresh Rosemary
2 Tbsp Plain Flour
1 Tsp Paprika
100g Breadcrumbs
Salt
Pepper
Olive Oil