Vegan Mac and Cheese

• Peel and chop the butternut squash, this takes a few minutes but it’ll all be worth it. Once you’ve chopped the squash into pieces, microwave them for 5 minutes. Meanwhile, pop the kettle on.
• Once the kettle is boiled, add the macaroni to a medium saucepan and set the timer to 10 minutes.
• Add the butternut squash to a separate medium sized saucepan and boil for the equivalent amount of time.
• During this time, gently fry the onion and garlic with a tbsp of coconut or olive oil.
• When the butternut squash is ready, add it to a blender with the onion, garlic, nutritional yeast and 100ml of the vegetable stock. Season with ½ tsp of paprika and salt.
• The pasta will also be ready at this time so take it off the heat and drain leaving a little bit of water. Return the pasta to the pan and add in the spinach, this should wilt without any added heat.

So comforting and healthy!!! Great substitute for one of my favourite cheesy dishes. I was on the fence about making it as I thought nutritional yeast was really expensive but it’s actually not too bad. I bought mine from Holland and Barrett for £2.99 for the box but you can get it on amazon for a similar price!