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Vegan Butternut Mac & Cheese

  • 50m
  • Easy
  • Portions: 4
  • 13 Ingredients

Try our twist on traditional mac 'n' cheese by adding roasted butternut squash - great for extra colour, flavour and texture! We like the squash slightly charred and caramelised in the oven for extra depth of flavour.

Nutrition Facts

Per serving
See All Nutrition Facts
  • Energy
    611 kcal
  • Protein
    22 g
  • Carbohydrate
    90 g
  • Fat
    18 g
  • Energy
    611kcal
  • Protein
    22g
  • Sodium
    309mg
  • Carbohydrate
    90g
  • of which: sugars
    8g
  • Fibre
    12g
  • Fat
    18g
  • of which: saturates
    3g

Ingredients

Portions: 4
  • 750g butternut squash, peeled and chopped
  • 2 tbsp oil
  • 300g dried macaroni pasta, or a similar shape
  • 35g vegan butter alternative
  • 35g plain flour
  • 500ml Wunda Unsweetened
  • 4 tbsp nutritional yeast
  • 2 tsp white miso
  • 2 tsp apple cider vinegar
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 2 tsp English mustard
  • freshly chopped parsley and basil

Steps

1. PRE-HEAT

1m

Heat oven to 200˚C, (180˚C for a fan oven), gas mark 5.

2. ROAST

35m

Toss the butternut squash in the oil and season. Put in a single layer on a large tray and roast in the oven for 30-35 minutes until soft and caramelised.

3. BOIL

15m

Fill a large saucepan with water and bring to the boil, add salt and the pasta and cook to the packet’s instructions. Reserve 100ml of the pasta water, drain the pasta and then set aside.

4. MELT

3m

Melt the vegan butter alternative in a saucepan on the hob over a medium heat. Add the flour and stir to combine. Let the mix cook for 2 to 3 minutes until the mixture starts to look a little thicker.

5. MIX

5m

Add about 50ml of the Wunda to the saucepan and stir in until completely combined. Continue to add the Wunda a bit at a time, mixing in completely before adding the next bit. Once all the Wunda is mixed in, stir through the remaining ingredients. Cook the sauce for another 3 minutes, stirring occasionally to stop it catching.

6. WHIZZ

5m

In the jug blender, add the sauce, reserved pasta water and half the roasted butternut squash, and then blitz until smooth.

7. CARAMELISE

5m

Add the pasta and sauce back into the saucepan, with the remaining chunks of butternut squash and stir to combine. You can tuck in as is or chuck the pasta into an ovenproof dish and caramelise under a fearsomely hot grill.