INGREDIENTS
100 g
cashew nuts
1
medium-sized white potato
250 g
butternut squash
1
white onion
500 milliliters
vegetable stock
2 tsp
mustard powder
1 tsp
paprika
1 pinch
nutmeg
1 tbsp
nutritional yeast
100 g
jarred sliced jalapeno peppers
1
slice wholemeal bread
1 tbsp
olive oil
1 tbsp
nutritional yeast
400 g
macaroni pasta