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Delicious Veggie Mac n Cheese for the Healthy Eaters #shorts #food #healthyrecipes #vegan #howto

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Credits to @sezzy.brown on IG

An awesome way to use up veggies and hide them in a delicious cheesey sauce!This pasta is loaded with veggies, creamy from the cashews and will warm your soul this winter

You can skip the pumpkin and just use carrots or vice versa, you can also roast an onion instead of using the powder. Possibilities are endless really!Save this reel so the recipe is yours forever ????

500g macaroni pasta
100g raw cashews - soaked
300g pumpkin - cubed in 4cm pieces
300g cauliflower - roughly chopped
100g carrot - roughly chopped
1 whole garlic bulb
1/2 cup nutritional yeast
1 tsp paprika
1 tbsp onion powder
1/2 cup soy milk
SaltPepper
Olive oil

Preheat oven to 200CCut off the top of the garlic clove and remove excess skin (leave 1 or 2 thin layers) then add to a baking tray with the pumpkin, cauliflower, carrots, paprika and onion powder. Drizzle with olive oil, salt and pepper and toss well then roast for 40 - 50 mins until vegetables are soft and caramelised.

Cook pasta to packet instructions, save 3/4 cup of pasta water then drain the rest and leave the pasta asideAllow the roasted veg to cool then squeeze out all the cooked garlic and add to a high speed blender with the rest of the roasted veg, the cashews, nutritional yeast, soy milk, pasta water and blend for 1 - 2 mins or until super smooth. Add more salt and pepper as needed.

Combine the pasta and sauce over low heat until warm and enjoy!
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