pumpkin mac and cheese

low waste pumpkin mac and cheese

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180 degrees.

Step 2

Chop pumpkin into 5cm chunks, roast pumpkin for 35 mins or until soft

Step 3

Carefully peel the skin off (save for crisps)

Step 4

Put pasta onto boil, remember to salt your pasta water and save some pasta water before draining.

Step 5

blend the flesh to make pumpkin puree with the creme fraiche and add the spices

Step 6

Add to a saucepan and infuse with the bayleaf for 5 minutes.

Step 7

Add the cooked pasta and gently stir

Step 8

Add half the cheese followed by a splash of pasta water to melt and loosen the cheese

Step 9

Add the rest of the cheese and a bit more pasta water if needed to make it silky and smooth

Step 10

Sprinkle with chilli flakes or oil to finish