Butternut mac and cheese

Macadamia crumb

• 2 slices bread of choice
• 1 tbsp macadamia nuts
• 2 sprigs fresh thyme, leaves only

Creamy butternut sauce and pasta

• 300 g butternut pumpkin, peeled and cut into pieces (approx. 2-3 cm)
• 1 brown onion (approx. 180 g), cut into quarters
• 2 garlic cloves
• 2 tsp stock paste (see Tips)
• 700 g filtered water
• 2 tbsp nutritional yeast (see Tips)
• 1 tbsp lemon juice
• 250 g dried macaroni pasta (egg free)
• 150 g broccoli, cut into florets (approx. 2 cm)
• 150 g frozen corn kernels
• 150 g frozen peas
• vegan Parmesan cheese, to serve (see Tips)