Cholesterol-Friendly Mac and Cheese
Serves 3
- 200 g macaroni elbow pasta
- 200 g Pumpkin (butternut squash), skin off
- 2 tbsp extra virgin olive oil
- 0.333 cup low-sodium vegetable broth
- 0.5 cup milk
- 0.5 cup light ricotta cheese
- 3 tbsp nutritional yeast
- 1 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika (optional for a smoky flavour)
- 60 g grated cheese
- 0.25 cup fresh parsley, finely chopped (optional)
