Mac N Cheese

• 250 g (2 ½ cups) macaroni pasta
• ¼ cup olive oil
• ½ brown onion, diced
• 120 g (1 ¼ cups) cauliflower
• 1 carrot, chopped
• 2 small zucchini, peeled and chopped
• 2 cloves garlic, minced
• 2 tablespoons plain flour
• 375 ml (1 ½ cups) unsweetened almond milk
• ½ cup nutritional yeast flakes
• 2 teaspoons chipotle in adobo sauce/ or Paprika
• Salt & pepper, to season

• Cook your pasta according to package directions. Drain and set aside.
• Place a medium-sized saucepan over high heat and pour in 1 tablespoon olive oil followed by onion, cauliflower, carrot, zucchini & garlic. Stir to combine and reduce to low-medium. Cover with lid and sweat for 10-12 minutes or until onion translucent and vegetables cooked through.
• Remove from heat and using a stab mixer or blender, puree vegetables and set aside.
• Place another medium-sized saucepan over medium heat. Pour in the remaining oil and heat for 30 seconds, then add flour. Whisk together and cook for 2 minutes, then pour in the milk. Reduce heat to low and whisk constantly for 3-4 minutes or until mixture thickens.
• Stir in nutritional yeast and chipotle sauce. Follow with the vegetable puree, combining thoroughly.
• Transfer pasta into the sauce and stir through over the heat for 1 minute.
• Season with salt & pepper and serve immediately.

Serving suggestion:

 Add more nutritional yeast for an extra savoury flavour, top with coconut bacon and garnish with parsley for a fresh pop of colour.