vegan macaroni and 'cheese'
10-15 leaves of sage
100g of vegan butter or palmin (coconut oil)
1 medium-sized butternut squash
a portion of elbow macaroni or other pasta of your choice
chop the sage and mix it with vegan butter or palmin. set aside.
heat the oven to 200°C. cut the butternut squash in half and scoop out the seeds, saving them for later. set the squash halves cut side down in a baking pan and roast until a fork and pierce the skin easily, about 45 minutes. take halves out of the oven and when they're cool enough to handle, scoop the flesh out and purée.
cook your pasta in salted water according to the instructions on the package. drain all the water except a deciliter or so.
put some of the sage butter in a pan over medium-high heat and add about 3 deciliters of squash purée (though it depends on how much pasta you are using). when the butter melts, add your cooked pasta and some of the cooking water; just enough to make the consistency to your liking. salt and pepper to taste. you can also add nutritional yeast or black salt to make it more cheesy.
you will most likely have some sage butter and squash leftover, it's good on potatoes too if you get sick of this recipe. (:
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