Butternut Mac n Cheese with Gluten Free Pasta & Crunchy Rosemary Seed topping

Prepare Ingredients:

Preheat oven to 220°C. Wash the fresh produce. Pick rosemary leaves, discarding stem. Trim and thinly slice spring onions. Peel and mince garlic. Peel and grate butternut pumpkin. Trim broccolini ends. Heat a large pot of salted water to boiling on high for use in step 3 and 5. (TIP: alternatively, you can blitz the pumpkin in the food processor to save time).

Start Butternut Sauce:

Heat olive oil (enough to cover base) in a pot over medium heat. Add the spring onion and garlic and cook, stirring, for 2-3 minutes or until softened.
Add pumpkin and cook for 7–8 minutes or until softened.

Blend Sauce:

Add milk, nutmeg, salt and pepper and stir until warmed through. Remove from the heat and, using a stick blender or food processor, blend until smooth. (NOTE: this mix will be hot, be careful not to burn yourself. If you don't have a stick mixer or food processor, just mix really well).

Cook & Add Pasta:

While the sauce is cooking; add the pasta to the pot of boiling water. Cook 8-10 minutes or until al dente. Using a slotted spoon, drain pasta well (save the boiling water to blanche broccolini in step 5). Add the cooked pasta to the butternut sauce and gently mix. Return pot of water to boil.

Bake Butternut Mac:

Roughly chop rosemary leaves. Combine with seed mix, salt and pepper in a small bowl. Put butternut pasta mix into an ovenproof dishe. (TIP: you can use individual ramekins for something different). Top with grated cheese and rosemary seed topping. Bake in oven for 8–10 minutes or until golden brown. In the meantime, add broccolini to the pot of boiling pasta water and cook for 2-3 minutes, until bright green. Drain well and season with salt and pepper.

You Plate It:

Divide butternut mac n cheese between plates and serve with blanched broccolini. Enjoy!