Mac and cheese vegani

Ingredienti

• 1 cup potato (200g, peeled and chopped)
• 1 cup cauliflower (100g, roughly chopped)
• 1 cup butternut squash (butternut pumpkin) (200g, peeled and chopped)
• 2 garlic cloves
• 2 tbsp shallot (peeled and roughly chopped)
• 1/2 cup cashews
• 1/4 cup nuritional yeast
• 1 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 1 tbsp white miso
• 1 tbsp lemon juice
• 10 oz macaroni (300g)
• salt and pepper (to taste)
• baby spinach or arugula (rocket) (optional)

Preparazione

1. 1

   Place the potato, cauliflower, butternut squash, garlic, shallot and cashews in a saucepan and cover with as much water as needed so that the vegetables are covered. Add a little salt to season and bring to a boil and cook for 10 minutes until fork tender. Do not drain.

2. 2

   Place in a blender with 1 1/2 cups of cooking water with the all the rest of the ingredients except the macaroni. Blend until smooth. Taste and adjust the seasoning as necessary.

3. 3

   While the sauce is blending bring a saucepan of water to a boil. Once boiling, add the macaroni and cook according to packet directions. Drain, reserving 1/2 cup of the cooking water.

4. 4

   Toss the pasta with the sauce until well combined. Add some of the reserved pasta water if you'd like slightly looser sauce Add your favourite greens (if using) and serve.