Dairy- and Gluten-Free Macaroni and Cheese

We present you some dairy- and gluten-free macaroni and cheese. Loaded with fresh pumpkin and mushrooms that is sure to surprise your taste buds like few other things.

Ingredients

• 1 pumpkin, peeled, halved and seeded
• 1 head of garlic
• ½ kilo of whole wheat and gluten-free macaroni
• 2 tablespoons extra virgin olive oil
• 368 grams of shiitake mushrooms
• 510 grams of whole coconut milk
• 2 cups low sodium vegetable broth
• 1 cup unsalted raw cashews, soaked for 30 minutes and drained
• 1 lemon
• ½ cup of yeast
• ¼ cup almond flour
• 2 teaspoons Dijon mustard
• 1½ teaspoons sea salt and ground black pepper

For garnish

• 1 tablespoon almond flour
• 1 tablespoon of yeast
• ½ teaspoon coarse sea salt
• 1 teaspoon smoked paprika
• ¼ bunch of fresh chopped parsley

Instructions

• Preheat oven to 204°C. Place squash and garlic on a parchment-lined baking sheet; Coat garlic with cooking spray. Bake until the squash is tender, about 45 minutes.
• Meanwhile, cook the pasta according to the package instructions. Drain, rinse with cold water and transfer to a baking pan.
• At the same time, in a frying pan over medium heat, add the mushrooms and sauté for approximately 5 minutes. Take them off the heat and set them aside.
• Remove the skins from the garlic and put them in a blender with pumpkin, coconut milk, broth, cashews, lemon zest and juice, ½ cup yeast, ¼ cup almond flour, Dijon mustard, salt and pepper.
• Pour the sauce over the noodles and stir everything. Top with mushrooms and bake for 30 minutes. Add garnishes before serving.