Vegan on the Go Lukas Breucha Vegan on the Go Lukas Breucha

BUTTERNUT MAC AND TREES

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.
    Read More

    Follow us on Instagram and never miss a new recipe!

    What we’re cooking with.

    All recipes from the Vegan Manager

    Operations Insider - the home of the Vegan Manager

    Ad

    When we cook we are listening to the Blinkist* summaries - because it’s simply the best and you learn while having fun cooking.

    * = Affiliate Link