A delicious and creamy mac n cheese loaded with veggies, made with cashews and perfect for winter. This recipe offers flexible options to use different vegetables while ensuring a cheesy flavor that's still healthy.
1: Preheat oven to 200C.
2: Cut off the top of the garlic bulb and remove excess skin, then add it to a baking tray with the pumpkin, cauliflower, carrots, paprika, and onion powder.
3: Drizzle with olive oil, salt, and pepper and toss well, then roast for 40-50 mins until vegetables are soft and caramelized.
4: Cook the pasta according to package instructions, save 3/4 cup of pasta water, then drain the rest and leave the pasta aside.
5: Allow the roasted vegetables to cool, then squeeze out all the cooked garlic and add it to a high-speed blender with the rest of the roasted vegetables, the cashews, nutritional yeast, soy milk, and pasta water.
6: Blend for 1-2 mins or until super smooth, adding more salt and pepper as needed.
7: Combine the pasta and sauce over low heat until warm and enjoy!
