Butternut Squash Mac and Cheese

 

I was really inspired by the PPK Roasted Butternut Alfredo post, also recently made by Vegan in Brighton, I decided it was time to make some pasta! 

So with my new love of Macaroni, I made a delicious creamy pasta.

 

I also added some leek instead of onion and made a lightly cheesy sauce to go with it all.

 

I would love to say this is the end of my Butternut addiction, but I just finishes making soup and still have one whole squash left!

 

 

Vegan Mofo 1st Mac and Cheese

Now, I’ve had cheesy sauced pasta a bunch of times, but it occurred to me I’ve never cooked, or eaten macaroni shaped pasta!!

How has that happened?

Well I picked up a bag of the tubed shaped pasta and set to work making myself a HUGE pot of carby goodness for this weekend.

 

 

I’m off to Plymouth to see A Fist Full of Blockers Roller Derby Bout, and I’m pretty unsure what the food options will be, so be on the safe side I made this delicious cheesy pasta!

 

I cooked the pasta in one pan whilst in another pan began the sauce and vegetable. I began by sautéing one medium Courgette (Zucchini) with one clove of garlic in a little oil. Once the veg was softened I added the remainder of my Parmesan (made the other day) and half a cup of soya milk.

I threw the pasta into this slightly runny sauce, knowing that as I will be eating it cold, this will prevent it dry out.

 

I’m looking forward to trying the Appetite for Reduction Mac and Trees too, pasta and cheese get lonely without a green vegetable.

 

Whats your favourite Mac and Cheese combination?

 

 

 

Vegan Mofo 1st: Parmesan Cheese

Parmesan Cheese

 

I sprinkled this on some TVP mince and GF tomato pasta. Mmmmm

 

Found this on the Vegan Society website;

1 oz (25g) nutritional yeast flakes
1/2 oz (12g) blanched almonds
1 tsp salt

Grind all ingredients in food processor until they resemble fine breadcrumbs.

Use as parmesan cheese. Can be stored in an airtight container in the fridge.

 

 

Engevita is pretty big in the Vegan world right? To be truthful the last box of this I had went out of date...So I decided to give it another try. I think the taste takes a while to get used to, but can become pretty addictive, so I hear.  The almonds are a nice addition to give it more body, I would probably use more almonds next time to make this even more crunchy

What’s your favourite use of these little flakes?

 

 

Usually I use Life Free From's Parmazano, which is mostly made of Soya Flour, but being able to make Parmesan at home is pretty convenient, if you don’t eat it very often.

Green and Red Pasta.

Quick and easy and the tastiest pasta.

Brilliant midweek or lazy weekend dinner.

Pasta (from the Winchester Farmers Market)

mixed with home made pesto,

The Tomato Stall oven roasted tomatoes
Rocket

Avocado

Red pepper

Cook pasta in boiling water for about 10 minutes, stir in pesto, cooked red pepper, dried tomatoes and cook for a few minutes. just before stirring add avocado and rocket and season with black pepper.

Pesto made by blending cashews, basil, a little coriander and garlic, blend with olive oil. any leftover pesto can be frozen in ice cube trays and use one or two for pasta or panninis next time.