Hello!

  • Serves 6
  • 30 minutes
  • Difficulty Easy
  • 10 Ingredients

5 Comments

Super easy and quick dinner, lunch or lunchbox meal and is super adaptable. I sometimes blend through spinach, carrot or broccoli as well for an added veggie boost.


Ingredients (serves 6)

  • 500g Butternut pumpkin cubed
  • 500g Pasta of choice
  • 1 teaspoon Vegeta stock powder
  • 2 tablespoon Bega Cashew Butter
  • 1/2 teaspoon Minced garlic
  • 1/4 teaspoon Ground sage
  • 1/4 teaspoon Rosemary
  • Pinch Nutmeg
  • 2 teaspoon Lemon juice
  • Sprinkle Cheese for topping

Method

  1. Steam cubed pumpkin until very soft and overcooked around 15-20 minutes. Cook pasta as per packet instructions
  2. Put cooked pumpkin in blender along with all other ingredients (but not the pasta) and blend until smooth.
  3. When the pasta is cooked stir the pumpkin mixture through until well combined
  4. Serve up and top with cheese and veggies

  • A great pasta dish that l would love to try! Thanks!

    Reply

  • Looks delish! And looking at the ingredients list, it’s quite different from your average mac and cheese. Will definitely need to try this. So interesting that it has cashew my butter in it, I’m curious as to how it all tastes.
    Thank you so much for sharing!

    Reply

  • This looks so good. My daughter may even enjoy this


    • Macaroni cheese seems to be a winner with young and old alike.

    Reply

  • I love to make and eat macaroni cheese. This macaroni cheese recipe with a twist sounds so yummy! Thank you!

    Reply

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