Mac and cheese

She’s a Mac and cheese week again been going pretty hard on the pasta-with-red-sauce lately so this is way to switch it
Mac-and-cheese

She’s a Mac and cheese week again been going pretty hard on the pasta-with-red-sauce lately so this is way to switch it up (but still keep the pasta train rolling ). I measure nothing when I cook but here is a hopefully usable how-to!

The sauce won’t really freezable (splits a bit once defrosted but still okaay if you must, add more nooch and stir through pasta over low heat) and will keep in the fridge in indiv portions for 5ish days, so I usually buy enough veg to make three portions twice instead of one huge batch.

1/2 onion, sliced in quarters

1/2 a potato, small cubes

1 small carrot, similar size to potato

Handful of pumpkin, cubed

Handful of cauli florets

Boil veg in a small saucepan of salted water, until you can get a knife through the potato and carrot, they take the longest so chop them smaller. 10-15 mins is fine!

Drain most of the water, leave a few tbs. pour saucepan contents into a blender, then add as much garlic as your heart desires (or none, also fine!), salt and pepper, a lot of nutritional yeast (~1/4 cup?), dried oregano, chilli flakes, sundried tomatoes and then non-dairy milk (I use soy but any is fine), I don’t measure but have the liquid cover the veg in the blender. Can always start with 1/3 cup ish, add more and reblend if it’s looking a bit thick!

WHEN BLENDING, if your blender lid has a removable inner circle bit, take this out to release the pressure from the heat, pop a tea towel loosely over the top if you’re worried about splatter. If you don’t have this, perhaps blend in a couple smaller batches and stop to remove lid/release pressure a couple times while blending the hot food, unless you want it all over your ceiling (that was one time okay Mum? ). Blend until silky smooth!

Cook up your fave pasta, drain and pop back in saucepan, then pour in as much sauce as you like! I serve with sautéed mushroom, wilted spinach, more nooch and a little chilli flakes and but you do you! Vegan cheese would also be fab in the sauce/stirred through after if you like!

It doesn’t look like it but this bowl has SEVEN veggies (8 if you count the sundried tomatoes ). Healthy but still delish!