Macadamia Broc Mac & Cheese


Macadamia crumb

* 2 slices bread of choice

* 1 tbsp macadamia nuts

* 2 sprigs fresh thyme, leaves only

Creamy butternut sauce and pasta

* 300g butternut pumpkin, peeled and cut into pieces 

* 1 brown onion, cut in half

* 3 garlic cloves

* 2 stock cubes 

* 700g filtered water

* 2tbsp nutritional yeast

* 1tbsp lemon juice

* 250g dried macaroni pasta 

* 150g broccoli, cut into bite size florets

* 150g frozen corn kernels

* 150g frozen peas

* salt and pepper

* vegan Parmesan cheese, to serve


Macadamia crumb

* Place bread, macadamias and thyme into processor and chop till fine. Transfer to a bowl and set aside.


Creamy butternut sauce and pasta

* Place pumpkin, onion and garlic into processor and chop into tiny pieces.

* Add chopped mix into a pot, add stock paste and water. Cook till soft, then place back into processor and process till smooth.

* Preheat oven grill to 180 degrees.

* Add smooth mixture back into pot, add nutritional yeast, lemon juice and pasta, then cook on a low heat for 5 minutes.

* Add broccoli, corn and peas and cook for another 4-6 minutes until pasta is cooked to your liking. 

* Add salt and pepper to taste.

* Transfer mixture into a ceramic baking dish and sprinkle Macadamia crumb mixture over the top. 

* Place under grill to toast until golden. 

* Sprinkle with vegan Parmesan to serve.

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