Macaroni ‘Cheese’ With Roasted Tomatoes
This mac and cheese is like no other, mac and cheese it’s more plant based without the cheese.
6 ripe vine cherry tomatoes, halved
1 tsp olive oil
A pinch of dried thyme
200g (2 cups brown macaroni pasta
Pink Himalayan salt or sea salt and freshly ground black pepper
¼ small butternut squash (approx, 200g), peeled and diced
½ small onion diced
½ tsp olive oil
1 garlic clove diced
40g (1/4 cup) unsalted raw cashew nuts, soaked overnight
125ml (1/2 cup ) brown rice milk or other non-dairy milk
2 tbsp nutritional yeast
½ tsp whole grain mustard
A pinch of ground nutmeg
Juice of ½ lemon
Preheat oven to 190°C/350°F/Gas 5.
2.For the ‘Cheese’ sauce, place a saucepan of boiling water over a high heat. Set a lidded steamer basket on top and steam the squash for 15 minuets until soft.
3.Meanwhile, Place the tomato halves on a baking tray lined with tin foil. Drizzle with olive oil, a sprinkle of dried thyme and a pinch of salt and pepper and roast in the hot oven for 10-15 minutes.
4.Cook the pasta according to the instructions, drain and rinse with cold water, tip back into the pan and set aside.
5.Place a frying pan over a medium heat and fry the onion for the ‘Cheese’ sauce in the olive oil for 5 minuets, then add the garlic and continue to fry for another minute.
6.Drain the soaked cashews and add to a high-speed blender with the steamed butternut squash, cooked onion and garlic and the remaining ingredients for the creamy sauce. Blend until totally smooth.
7.Stir into the cooked pasta and heat on a low heat for about 5 minutes to warm. Serve in bowls with roasted tomatoes on top.
Due to nut allergies I replaced cashews with chickpeas.