Serves 2 | Prep time: 5 minutes | Cooking time: 35 minutes |


•260g GF macaroni pasta cooked
•200g butternut squash baked
•1 glove garlic baked
•1 large onion baked
•2 tbsp nutritional yeast
•2 tsp Dijon mustard
•1 tbsp lemon juice
•100ml rice milk
•1 tbsp olive oil
•1 tsp salt
•Good pinch of white pepper
•1 tsp thyme chopped
•Sprinkle of fresh made breadcrumb
•Sprinkle of vegan cheese

Cook the pasta as per pack instructions, drain and keep some of the water in a bowl.

Wrap the onion and the garlic in foil paper and bake for 20 minutes or until the onion is nice and soft. Then place all the ingredients in a food processor, except the pasta and the chopped thyme, and blend until a smooth consistency, tasting for seasoning. Combine the mixture with the pasta, add the thyme and combine well. Place the mixture in a baking dish, sprinkle with breadcrumbs and some vegan cheese.

Bake for 15 minutes.