Gluten free macaroni
1 cup broccoli
4 spoons nutritional yeast
1/3 cup unsweetened almond milk
1 spoon coconut oil
Boil or roast (longer method) the sliced butternut squash
Boil the broccoli until soft but not overcooked
Once the butternut is cooked, place in a blender with nutritional yeast,salt and almond milk. Once creamy set aside and boil the gluten free pasta.
Once cooked, drain and add a spoon of coconut oil to flavour and then add the butternut squash mix. Place in a glass dish and add some broccoli on top.
If short for time you can serve immediately and have a quick healthy meal in 20 minutes. If you have time, grill in the oven for 30 minutes until crispy on top.
V / GF