Ingredients:
- 2 cups of uncooked elbow Macaroni (i used gluten free, but you dont have to)
- 1/4 of a Kent Pumpkin
- 1/4 of a head of Cauliflower
- 4 cups of vegetable stock
- Salt
- 1 cup of dairy-free Cheese
Method:
- Cut up your Pumpkin and Cauliflower and cook in the vegetable stock in a medium saucepan until soft
- Remove from the stove and drain the liquid (reserving most of the liquid for later), allow the vegetables to cool
- In a large saucepan cook the macaroni with some salt until aldente, then drain and put to the side
- Using a food processor, add the cooked Pumpkin and Cauliflower and about 1/4 of a cup of the reserved water from cooking, process until smooth
- Add the mixture to the cooked macaroni and heat on low heat, add the dairy-free cheese and stir until all of the Cheese has melted
- Remove from the heat and eat straight away or can store in an air-tight container in the fridge for 2-3 days
Enjoy!
Serves 4
Calories per serve :240
Macros :37C/8F/5P