Macaroni Cheese with Roasted Tomatoes
Ingredients
- 6 ripe vine cherry tomatoes
- 1 tsp olive oil
- A pinch of dried thyme
- 200g brown macaroni pasta
- Pink Himalayan salt or sea salt
- Freshly ground black pepper
Cheese sauce
- 1/4 small butternut squash (approx. 200g)
- 1/2 small onion
- 1/2 tsp olive oil
- 1 garlic clove
- 40g unsalted raw cashew nuts
- 125ml brown rice milk or other non-dairy milk
- 2 tbsp nutritional yeast
- 1/2 tsp whole grain mustard
- A pinch of ground nutmeg
- Juice of 1/2 lemon
Preparation
Preheat oven to 190°C/350°F/Gas 5
For the ‘Cheese’ sauce, place a saucepan of boiling water over a high heat. Set a lidded steamer basket on top and steam the squash for 15 minutes until soft
Meanwhile, place the tomato halves on a baking tray lined with tin foil. Drizzle with olive oil, a sprinkle of dried thyme and a pinch of salt and pepper and roast in the hot oven for 10-15 minutes
Cook the pasta according to the instructions, drain and rinse with cold water, tip back into the pan and set aside
Place a frying pan over a medium heat and fry the onion for the ‘Cheese’ sauce in the olive oil for 5 minutes, then add the garlic and continue to fry for another minute
Drain the soaked cashews and add to a high-speed blender with the steamed butternut squash, cooked onion and garlic and the remaining ingredients for the creamy sauce. Blend until totally smooth
Stir into the cooked pasta and heat on a low heat for about 5 minutes to warm. Serve in bowls with roasted tomatoes on top
