Macadamia Broc Mac & Cheese
Ingredients:
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
Preparation:
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.
