Plant-based mac & cheese

This plant-based roasted pumpkin macaroni is the ultimate comfort warming dish, from Alpro.

  • 1 butternut squash (around 1 kg)
  • 2 tbsp. lemon juice
  • 75g grated vegan parmesan (or 15g nutritional yeast flakes)
  • ½ tsp. powered garlic
  • 1 tsp. mustard powder
  • 1 tsp. grated nutmeg
  • 300ml Alpro oat unsweetened drink
  • 2 tbsp. extra virgin olive oil, plus a little extra for oiling the squash
  • 1 bunch of sage
  • 100g hazelnuts, roughly chopped
  • 400g macaroni
  • Salt and pepper
Preparation method: 

1) Preheat the oven to 180 Celsius
2) Cut the squash in half length-ways and discard the seeds. Score the flesh with a cross hatch pattern using a sharp knife, brush lightly with a little oil, season generously with salt and pepper. Place on a parchment lined baking tray flesh side down and cook in the oven for 50-60 mins (until soft all the way through - you can check this by piercing the flesh with a knife)
3) Cook the pasta in seasoned water, as per the packet instructions
4) While the pasta is cooking, scoop the flesh from the butternut leaving the skin behind and place in a blender or processor along with the lemon juice, vegan parmesan, powdered garlic, mustard powder, 1 tbsp. extra virgin olive oil, Alpro Oat unsweetened drink and nutmeg.
5) Heat the sauce on the hob, adjusting the seasoning to taste
6) Heat the remaining olive oil in a small pan over a medium heat and fry the sage leaves and hazelnuts until crispy
7) Mix the pasta into the sauce and spoon into bowls, top with the sage and hazelnuts to serve

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