Creamy Kale Mac & Cheese | sheerluxe.com

Creamy Kale Mac & Cheese

Prep Time: 10 Minutes  | Cook Time: 15 Minutes

Serves 2-3

This creamy, cheesy pasta recipe is the perfect example of how you can completely rethink and transform your favourite comforts foods. Made from cashew nuts and butternut squash, the sauce is intensely creamy and bursting with whole, nutritious ingredients that will nourish and benefit your body. It is quite honestly a hug in a bowl, perfect for those cold evenings when you need something warm and comforting. Better yet, it makes the ideal dinner party dish, made using brown rice pasta means your gluten-free friends can enjoy, too.

Ingredients

  • 100g of Cashew nuts
  • 2 tbsp of Nutritional yeast 
  • 100ml of almond milk 
  • Half a medium sized butternut squash, steamed
  • 250g of Brown rice pasta (dry weight) 
  • 50g of kale 
  • Salt & pepper to season 

Topping options:

  • Linseeds
  • Gluten free breadcrumbs 
  • Pumpkin seeds

Method

  1. Blend together the cashews, nutritional yeast and steamed butternut squash with the almond milk, until smooth. Whilst you are making the sauce, boil your brown rice pasta for around 10 minutes; give it a few stirs to ensure it doesn’t clump together in the saucepan. Once boiled, drain the pasta and pour in the cheesy, butternut squash sauce along with the kale. Season with salt and pepper generously, and stir on a low heat for a few minutes until everything is combined and the kale has wilted down.​
  2. Spoon the pasta into a baking dish and distribute evenly.  You can now cover the top with linseeds, breadcrumbs, pumpkin seeds, chia seeds, anything that takes your fancy really. This just really adds a nice bit of crunch on top of the soft, creamy pasta. Bake for roughly 15 minutes on 180°C – long enough so that the pasta is piping hot but not so long that it dries it out. Place the tray in the middle of the table and let your friends dig in, they’ll love you for it, just don’t forget to adjust measurments accordingly so no one goes hungry!

 

Recipe courtesy of Plant Based Londoner