Eggy Bread with Yoghurt and Berries
Wow! This eggy bread tastes incredible, you've got to give it a go.
Preheat the oven to 180ºC. Place the squash in a microwavable bowl with a splash of water. Cover and microwave for 3-4 minutes until tender then blend with the quark until smooth.
Heat the butter in a medium saucepan over a medium heat and add the flour when melted. Stir together to form a paste then gradually add in the milk, stirring the whole time to prevent lumps forming. Remove from the heat and stir into the quark and squash mix along with the nutritional yeast and half of the parmesan then set aside.
Cook the macaroni in a large pan of salted water for 1 minute less than the cooking time on the packet instructions. Drain the pasta, reserving a cup of the cooking water. Stir the pasta into the cheese sauce, adding a splash of the reserved cooking water if needed.
Transfer to an ovenproof dish, sprinkle over the remaining parmesan and bake in the oven for 20 minutes or until bubbling hot and golden. Serve with a simple green salad.
A banging recipe from The Body Coach app!