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Most Mac n cheese is packed full of calories and heavy fats but not this one! It’s a great way to hide veggies from the kids (or yourself) and is perfect with a good piece of grilled chicken or steak.

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Ingredients

  • 1.5 cups raw pumpkin, cubed
  • 2 cups cauliflower
  • 150g low fat cream cheese
  • 3/4 cup almond milk
  • 1 clove garlic, crushed
  • 2 tbsp. nutritional yeast or 2 tbsp. Vegeta
  • pink salt
  • pepper
  • 300g raw pulse pasta or high protein lower carb pasta
  • 1 cup low-fat cheese

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Method

  • Preheat the oven to 180 degrees.
  • Cook pasta according to instructions. Drain and set aside.
  • Boil a large pot of water with a sprinkle of salt. Add the pumpkin and cook until tender. Add in the cauliflower and cook until both are soft.
  • Drain and set aside.
  • In a food processor or blender, add in the pumpkin, cauliflower, cream cheese, almond milk, garlic, Vegeta or yeast and a generous amount of salt and pepper. Blend until smooth and creamy.
  • Pour pasta into a baking dish.
  • Pour the creamy sauce over the pasta and mix to combine.
  • Sprinkle with cheese and bake for 20-25 minutes or until golden.

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Nutritional

  • Serves – 6
  • Calories – 302
  • Protein – 22g
  • Carbs – 31g
  • Fat – 9g