Make 3 VEG Mac '&' cheese full recipe try this at home
 |
| bbcgoodfood |
Ingredients
150g butternut squash, cut into pieces
40g spread
175g develop cheddar (we utilized a veggie lover variant)
1 little leek
finely cut (around 50g)
25g flour
600ml drain
100g solidified peas
1 cut day-old dark colored bread, blitzed into morsels
300g penne (we utilized Napolina half white half wholemeal)
Method
Warmth broiler to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over bubbling water. Steam for around 15-20 mins or until delicate. Deplete and after that barrage in a nourishment processor until smooth.
Cook the pasta as per the pack directions.
Warmth the spread in a medium pot, include the leek and cook for 2 mins. Blend in the flour and cook for 1-2 mins more. Take the dish off the warmth and step by step speed in the drain. Come back to the warmth and convey to the bubble, mixing constantly. Stew for 5 mins. Blend in the peas and take back to a stew. Take the container off the warmth and blend in the butternut squash, at that point 125g cheddar.
Mix the pasta into the sauce and exchange to an ovenproof dish. Sprinkle over the rest of the cheddar and the breadcrumbs. Heat for 20 mins or until brilliant and percolating.
Cook the pasta as per the pack directions.
Warmth the spread in a medium pot, include the leek and cook for 2 mins. Blend in the flour and cook for 1-2 mins more. Take the dish off the warmth and step by step speed in the drain. Come back to the warmth and convey to the bubble, mixing constantly. Stew for 5 mins. Blend in the peas and take back to a stew. Take the container off the warmth and blend in the butternut squash, at that point 125g cheddar.
Mix the pasta into the sauce and exchange to an ovenproof dish. Sprinkle over the rest of the cheddar and the breadcrumbs. Heat for 20 mins or until brilliant and percolating.
Leave a Comment