This recipe from my JSHealth app is perfect for anyone celebrating Thanksgiving (or Friendsgiving!) this week! While traditional macaroni and cheese is delicious, it’s often loaded with salt and saturated fats, which is why we’ve created a clean, nutritious version. Our mac and cheese is packed with vegetables, is vegan-friendly and just as tasty as the original!
Time to cook: 40 minutes
Serves: 4, as a side
- ¼ jap pumpkin, (or kent pumpkin) skin removed and chopped into chunks
- ½ head cauliflower, chopped into florets
- ¼ cup nutritional yeast flakes (for vegans) or parmesan cheese
- sea salt and black pepper, to taste
- ¼ bunch parsley, leaves and stalks finely chopped
- 600g cooked gluten-free pasta
- Preheat the oven to 180°C or 350°F. Line a baking dish with baking paper.
- To steam the vegetables, add 2 inches of water to a saucepan and place a steamer basket with a lid on top. Place the saucepan over a medium-high heat and allow the water to boil. Once boiling, add the pumpkin to the steamer basket, cover with a lid and steam for 5 minutes.
- Remove the lid and add in the cauliflower florets. Cover and steam for 10 minutes or until the vegetables are cooked through. Remove from the heat and allow to cool.
- Once cooled, blitz the vegetables in a food processor or blender until smooth. Add in the nutritional yeast flakes or parmesan cheese, season to taste and blend again.
- In a large mixing bowl, combine the vegetable mixture, chopped parsley and cooked pasta. Stir well to evenly coat the pasta.
- Pour the mixture into a baking dish and bake for 15 minutes or until it’s golden on top.
Pasta types we love and recommend: Gluten-free pasta, mung bean pasta, pulse pasta, quinoa pasta, brown rice pasta or black bean pasta. If you tolerate gluten, wholemeal and spelt pasta varieties are also good options.