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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)
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