Mac & Cheese
Recipe from Violife, the leading plant-based alternative to cheese.
1 pack Violife Grated Original
1 pack gluten free pasta
350 g pumpkin puree
2-3 tbsp sage, chopped
2 garlic cloves
300 ml unsweetened almond milk
1 tbsp pepper
¼ tsp cayenne pepper
Salt, to taste
Thyme, to decorate
Heat a pan with boiling water and cook the pasta.
To make the sauce, put the pumpkin puree, garlic, almond milk, salt, cayenne pepper and sage into a blender and blend until creamy.
Place the pureed ingredients into a saucepan and cook until the mixture thickens.
Remove the pan from the heat, add Violife Grated Original and season to taste.
Add the cooked pasta to the sauce and sprinkle with thyme. Serve.