BUTTERNUT MAC AND TREES

SERVES 4 PORTIONS

2 1/4 cups (205 g) gluten-free pasta, such as elbows, fusilli, or shells

2 cups (160 g) broccoli florets

2 cups (475 ml) Butternut Cheese Sauce

1 1/2 tbsp. (15 g) soy-free vegan butter

1/4 cup (60 ml) unsweetened non- dairy milk

1/4 tsp. salt, to taste

NUTRITIONAL VALUES

Calories: 421kcal
Fat: 14.1g (4.8g S.Fat)
Carbs: 61.5g
Protein: 17.2g
Sugar: 3.6g
Sodium: 504mg

METHOD

Cook the pasta according to package directions but add the broccoli florets to the pot in the last 2 minutes of cooking. After the pasta has finished cooking, strain the water from the pot. Return the pot to the stove and heat it on medium-low.

Stir in the Butternut Cheese Sauce, vegan butter, and non-dairy milk until the butter is melted and the pasta is evenly coated. Season with salt to taste and serve immediately.

RECIPE NOTES

When it comes to gluten-free noodles, I prefer brown rice pasta because it most closely resembles wheat pasta. If you want a little more protein in your mac and cheese, try legume or quinoa-based pastas.