Butternut mac and cheese

Butternut mac and cheese

3.3 146 évaluations

Préparation 10min

Total 45min

4 portions

Ingrédients

Macadamia crumb

bread of choice
2 slices
macadamia nuts
1 tbsp
fresh thyme leaves only
2 sprigs

Creamy butternut sauce and pasta

butternut pumpkin peeled and cut into pieces (approx. 2-3 cm)
300 g
brown onion (approx. 180 g), cut into quarters
1
garlic cloves
2
stock paste (see Tips)
2 tsp
filtered water
700 g
nutritional yeast (see Tips)
2 tbsp
lemon juice
1 tbsp
dried macaroni pasta (egg free)
250 g
broccoli cut into florets (approx. 2 cm)
150 g
frozen corn kernels
150 g
frozen peas
150 g
vegan Parmesan cheese to serve (see Tips)

Niveau

facile

Infos nut. par 1 portion

Protides 20.3 g

Calories 1794.2 kJ / 427.2 kcal

Lipides 7.9 g

Fibre 16 g

Glucides 61.6 g

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Également présenté dans

Plant to Plate 120 Recettes
Australie et Nouvelle-Zélande

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