Brilliant Pumpkin Mac and Cheese

Made with a creamy pumpkin sauce, and served on a bed of spinach leaves, it’s a dairy free alternative to a classic dish. (GF | DF | RSF)

Serves 4

Ingredients

• 1 large kent pumpkin half peeled and chopped (enough to make 2 cup pumpkin purée)
• 1 cup coconutmilk (or non dairy milk or choice)
• 1/2 cup nutritional yeast
• 2 cloves of garlic finely chopped
• 2 sachets Brilliance Unflavoured collagen
• 1 tbsp olive oil
• 1 tsp thyme
• Salt and pepper
• Gluten free macaroni
• Cherry tomatoes halved
• Chilli flakes
• Spinach and basil leaves to serve

Method

1. Boil chopped pumpkin until tender or falls apart when pierced with a fork (approx 15 minutes)
2. Drain and transfer pumpkin to a food processor with garlic, nutritional yeast, thyme, brilliance collagen, coconut milk, salt and pepper
3. Blend until smooth
4. In a separate pot cook macaroni as per packet instructions
5. Drain macaroni and add sauce, stirring to combine
6. Serve in a bowl of spinach leaves and top with basil leaves, tomato and chilli flakes. Enjoy!