Enjoy these delicious twists on family favourites
Butternut Squash Mac & ‘Cheese’
Per serving: 413 cals I 7.9g fat
Serves 4
Ready in 1 hr, 15 mins
1 small butternut squash (about
1kg), peeled, deseeded and diced
calorie-controlled cooking spray
280g macaroni
2 tbsp dairy-free spread
2 garlic cloves, crushed
2 tbsp plain flour
½ tbsp English mustard powder
450ml unsweetened
almond milk
20g nutritional yeast
1 tbsp fresh chives, snipped,
plus extra to serve
100g mixed salad leaves
juice of ½ lemon
1 Preheat the oven to 200C/400F/Gas 6. Put the butternut squash into a roasting tin, mist with cooking spray, and season to taste. Roast for 35-40 minutes until tender and golden, then blitz in a food processor or mash until smooth.
2 Meanwhile, cook the pasta for 6-8 minutes until just al dente, then drain and set aside.
3 Put the spread into a large pan set over a medium-high heat. Once melted, add the garlic and cook for one minute. Add the flour and mustard powder and cook, stirring constantly, for 4-5 minutes.
4 Gradually stir in the almond milk and gently simmer for 10 minutes, until the sauce is thick enough to coat the back of a spoon. Season to taste and stir in the nutritional yeast and mashed squash until well combined. Add the pasta and chives and stir to combine, then pour into a 1.2 litre baking dish, and bake for 20 minutes, until lightly golden.
5 Dress the salad leaves with the lemon juice, then serve with the macaroni cheese, with the extra chives scattered over.
Smoky Aubergine Chilli with Cauliflower ‘Rice’
Per serving: 190 cals | 3.5g fat
Makes 4
Ready in 40 mins
calorie-controlled cooking spray
1 small red onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp tomato purée
½ tbsp ground cumin
½ tsp mild chilli powder
1 tbsp sweet smoked paprika,
plus extra to serve
½ tbsp dried oregano
2 large aubergines, cut into
1½cm pieces
400g tin chopped tomatoes
400ml vegetable stock, made
with 1 stock cube
400g tin kidney beans, drained
and rinsed
grated zest and juice of ½ lime,
plus lime wedges, to serve
500g cauliflower ‘rice’
100g plain soya yoghurt, to serve
small handful fresh coriander
leaves, to serve
1 Mist a large non-stick pan with cooking spray and set over a medium-high heat. Add the onion and cook for 6-8 minutes until soft. Add the garlic, tomato purée, spices and dried oregano, and cook for another two minutes.
2 Stir in the aubergines and cook for one minute, then add the chopped tomatoes and stock. Stir to combine, then bring to a boil. Reduce th
