This butternut squash and feta macaroni cheese makes for the perfect, comforting weeknight meal after a long day, when you just want something quick, simple and delicious to whip up for dinner. It’s the ideal dish to prepare for the whole family to enjoy together and is also pretty much a one pot recipe, which means less washing up! The smooth, creaminess of the sauce actually comes from blended butternut squash- so you’re also sneaking an extra portion of veggies in there too!Print this recipe
- 150g Brown rice pasta - or any pasta of your choice
- 210g cooked butternut squash
- Sea salt and pepper to taste
- 1 Clove garlic - crushed
- 200ml almond milk
- 60g feta
- Handful of chestnut mushrooms
- Pinch paprika
- Pinch mixed herbs
Cook the pasta according to the instructions on the packet.
To prepare the sauce, add the cooked butternut, garlic, spices and almond milk into your blender and blend until smooth and creamy. Season with sea salt and pepper to taste.
Slice the mushrooms and sauté in a pan until golden brown.
Gently heat the sauce in a pan and add in half of the feta cheese.
Once the pasta is cooked through, drain the excess water and pour over the butternut sauce.
Crumble in the remaining feta and stir this through, so that all of the pasta is evenly coated.
Serve topped with your sautéed mushrooms and some extra black pepper.