Mac and “cheese” or rosemary butternut sauce


  • 2-3 leeks
  • 1 medium butternut
  • coconut oil
  • 2 tsp dried rosemary
  • 1 cup of veggie stock
  • ½ cup Coconut cream
  • ½ cup almond milk
  • 1 tbls Whole grain mustard
  • Herbs: parsley, thyme – which ever you have readily available.
  • Tomatoes to top (optional)
  • Cheese to top (optional)



Chop the leeks

Grate the butternut

Heat coconut oil in a pan and add the leeks till golden and then add the butternut

Add rosemary cook for 2 minutes and add stock.

Leave to simmer until the butternut is cooked.

Put Happy Earth People Red Lentil Pasta to cook

Add coconut cream & almond milk to the butternut sauce (you could even use organic full cream milk here)

Blend until smooth and creamy

Stir in the mustard and herbs

Pour over cooked pasta and coat evenly

Top with sliced tomatoes and cheese if using

Bake until golden brown

Serve and watch kids it lentils no problemo!