Cooking Mode | Vegan Eat

Servings:

900 g Butternut squash halved and seeds removed200 g Coconut milk1 tsp Dijon mustard0.5 Veg stock cube1 tsp Cider vinegar3 tbsp Nutritional yeast (if you don't have this it's still good, but it definitely adds a cheesy taste)250 g Macaroni pastaSalt & pepperCrispy kale (see recipe) to serve

Put the squash halves face down in a baking tin with 100ml of water and cook at 200 degrees for 1 hour

Scoop out the flesh and blitz in a blender with the coconut milk until really smooth

Pour into a saucepan and bring to a simmer (It spits a bit so be ready to clean your cooker - or cover the pan periodically!)

Add the mustard, stock cube, vinegar and nutritional yeast

Season and add a bit of water to loosen

Simmer for 20 mins

Cook the pasta as normal

Drain the pasta when cooked and add to the sauce

Serve with crispy kale

Macaroni with Squash Sauce (this will fool the kids!)

Ingredients

Instructions