Gluten-, Dairy- and Sugar-Free Recipes - Macaro-no Cheese with Crispy Kale Recipe

Dairy-free

Serves

2-4

Ingredients

1 x 900g butternut squash, halved and deseeded
200g full fat coconut milk
1tsp Dijon mustard
½ vegetable stock cube
1tsp cider vinegar
250g macaroni
salt and freshly ground black pepper

For the kale:

1tbsp olive oil
150g kale, torn into bite size pieces
1tsp sea salt flakes

Method

1. Preheat the oven to 200°C.

2. Place the squash, flesh side down, in a roasting tin and pour in about 100ml water. Bake in the oven for 1 hour or until the flesh is soft. Leave the oven at the same temperature to cook kale later. 3. Set the squash aside to cool slightly, scoop out the flesh with a spoon and blend with the coconut milk to a smooth puree.

3. Pour the puree into a saucepan and bring to a gentle simmer before adding the Dijon mustard, crumbled stock cube and cider vinegar. Season and add a little water to loosen the sauce. Continue to simmer for 20 minutes more until it thickens and turns pale yellow.

4. Bring a large pan of salted water to boil, add the pasta and cook for just slightly under the recommended time.

5. Whilst the pasta is cooking, rub the olive oil all over the kale pieces. Spread out over a baking sheet and bake in the oven for 8-10 minutes. Sprinkle sea salt flakes over the top.

6. Drain the macaroni and transfer to the pan of squash sauce.

7. Stir to combine and heat through gently on a low heat for 5 minutes. Serve topped with kale.

Recipe courtesy of Keep it Vegan by Aine Carlin, published by Kyle Books

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