Health is wealth

Pictured using macaroni pasta with Butternut squash cheeze sauce for a healthy Mac’n’Cheeze.

Sometimes all you need is to be inspired to get out of the mundane meals on repeat. Below, you’ll find healthy meals that are full of flavour that the whole family will beg for time and time again!

✓= Ingredients included in your box

Butternut Squash cheezey pasta bake

Feeds 4. Ready in 60 minutes.

  • Tip; Double the sauce quantities and freeze half for a future meal. Freeze for up to 3 months. Ensure food is piping hot when re-heating.

Ingredients

  • 1 Butternut squash

  • 1tbsp Butter

  • 400-500g Pasta✓

  • 1tsp Smoked paprika

  • 1tsp Garlic granules/ paste

  • 2tbsp Nutritional yeast✓

  • 2-3tbsp plant milk

  • Panko bread crumbs

  • Optional; Add grated vegan cheeze for a more intense cheeze flavour.

Method

Pre-heat oven to 200 degrees Celsius. Peel the butternut squash and chop off the top and bottom, Slice into roads, remove seeds & pulp then chop into even chunks. Add to a roasting tray, drizzle with extra virgin olive oil, flaky sea salt and cracked black pepper then roast for 35-45 minutes until lightly chard and when a fork is inserted and the center is soft. Boil pasta and set aside whilst you finish the sauce. Add the butternut squash into a food processor along with the butter and spices and cheeze if using. Blend, adding plant milk until a creamy, loose sauce is achieved. Add pasta and sauce to a casserole dish and mix until all coated, top with panko bread crumbs and extra vegan cheeze then bake until lightly browned on top.

Serving suggestion- Add a couple of slices of chewy garlic bread

Cheezey lentil bake

Feeds 4 as a side. Ready in 45 minutes

Ingredients

  • 1 Carrot

  • 1 Celery stick

  • 200g Red lentils✓

  • 2tbsp Bouillion powder✓

  • 1tbsp Nutritional yeast✓

  • 50g Vegan cheeze (+more to top)

  • Panko bread crumbs

    -Optional; Add tomato slices on top.

Method

Drizzle a large pan with extra virgin olive oil, finely slice the carrot and celery stick or blitz in a food processor and fry for 3-4 minutes. Add the lentils, bouillion powder and enough boiling water to just cover the lentils, mix until all combined and leave the simmer. Stir occasionally and top up water as needed until the lentils are no longer firm to the bite (perk of the dish- taste test as you go, lentils work by their own time scale. Add more bouillion if you desire a stronger and saltier dish). Once the lentils are tender and most of the stock has been absorbed, stir through the panko crumbs and vegan cheeze then add to individual casserole dishes. Top with extra cheeze and tomato slices if using, then place under the grill to melt the cheeze and brown them off.

Serving suggestion- Serve with crusty bread and a side salad.