Wholesome and healthy, get a nutritious spin with this all-time classic vegan mac ‘n’ cheese with this delicious veggie mock version!
SERVES 4 // COOKING TIME 1 hour 20 min
1 large potato, diced
1 carrot, diced
1 cup diced butternut (±140 g)
1 cup coconut milk
3 tbsp coconut oil
1 tsp paprika
½ tsp cayenne pepper
1 clove garlic, crushed
300 g wholewheat fusilli, cooked
1. Place potato, carrot and butternut in a pot. Fill with water until the vegetables are just covered. Simmer until they are tender.
2. Add all the remaining ingredients, except pasta. Simmer for 5 minutes.
3. Blend the mixture until smooth; season with salt and pepper. Return to the pot and simmer for 20–30 minutes, until thickened.
4. Stir the cooked fusilli through the sauce and serve.
Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za