Macaroni Pumpkin & Spinach "Cheese"
2 cups uncooked macaroni pasta
For the Nut/Seed Topping:
¼ cup walnut pieces
¼ cup almonds
¼ cup sunflower seeds
¼ cup pepitas
¼ cup nutritional yeast
For the Cheese Sauce:
1 onion, finely diced
1 garlic clove, crushed
2 tbsp wholemeal flour
2 cups soy milk, (or any non dairy milk)
½ tsp grated whole nutmeg
1 small butternut squash, peeled and grated
1 handful english spinach, finely shredded
salt and pepper to taste
For Nut/Seed Topping:
Place the walnut pieces, almonds, sunflower seeds, pepitas and nutritional yeast into a food processor and pulse to a rough bread crumb consistency. Set aside.
Ƒor the Macaroni Pasta:
Bring a saucepan, half filled with water to the boil. Add the uncooked macaroni and cook for 8 minutes or until al dente, then place the cooked macaroni into a casserole dish and set aside.
For The Cheese Sauce:
Place a saucepan on a high heat and saute the diced onion and garlic for 1 minute, add the wholemeal flour and mix to combine. Add half a cup of soy milk and stir well to form a paste. Add another half a cup of soy milk and stir
constantly until boiling, add another half a cup of soy milk and again, stir constantly until
boiling. Add the final half a cup of soy milk and stir constantly until boiling. Add half a teaspoon of grated nutmeg and salt and pepper to taste.
Stir in the grated pumpkin and spinach. The sauce should be thick and creamy. Pour the sauce over the cooked macaroni, mix well and sprinkle the nut and seed topping over the top just before serving.
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