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Prep time 15 min
Cook time 1 hour



  • 260g macaroni
  • 2 tbs spoon plant based spread
  • 2 tbsp plain flour
  • ½ tbsp. mustard powder
  • 430ml almond milk
  • 20g nutritional yeast
  • 2 tbsp fresh chives
  • 200g mixed salad leaves
  • Lemon juice ½ half
  • 1kg butternut sqash (diced and peeled)
  • Cooking spray
  • 2 crushed garlic gloves
  • Salt



  1. Preheat ofen to 180C fan.
  2. Mist the cooking spray over the butternut squash and season it to taste (Roasting tin).
  3. Roast the butternut squash for about 30 – 35 min until tender and golden. Blitz it in the food processor until smooth.
  4. While the butternut squash is roasting cook the pasta in a pan of boiling water for 6-8 min until just al dente, drain and set aside.
  5. Put the vegetable spread into a pan and set on medium heat. Once melted ad the garlic and cook for one minute. Add the flour and mustard powder and cook, stir constantly for 4-5 min.
  6. Gradually stir the almond milk and gently simmer for around 8 min until the sauce is thick enough to coat the back of a spoon. Season to tast and stir in the yeast and mashed butternut squash until well mixed.
  7. Add the pasta and chives and stir to combine. Pour in a baking dish and bake for about 20 min until lightly golden.
  8. Dress Salad leaves with the lemon juice and serve with the macaroni cheese.


If you don’t want to cook please see our vegan food plans – conveniently delivered to your home.


View more Vegan Recipes on our Recipe Blog

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