- 200ml Fortisip PlantBased 2kcal Pumpkin Carrot Ginger
- 75g macaroni pasta
- 2 small sweet potatoes
- 75g vegan cream cheese
- 50g vegan mozzarella
- Salt and pepper
Mac and cheese
Method
- Place the sweet potatoes in the microwave and cook on full power for 8–10 minutes until soft.
- Boil the pasta for 7–8 minutes, drain and refresh under cold water to stop the cooking.
- Cut open the sweet potatoes and remove the cooked flesh with a teaspoon. Place into a bowl and mash with a fork.
- Add the vegan cream cheese to the sweet potatoes, season with salt and pepper, and stir with the fork until combined.
- Add the cooled pasta and the Fortisip and stir until fully combined.
- Place into an oven-proof dish and sprinkle over the vegan mozzarella cheese.
- Optionally, at this stage, allow to cool, then wrap and store in the fridge until needed.
- Place into a pre-heated oven at 180°C for 25–30 minutes.
Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
This recipe is intended for use by carers or patients who have been prescribed Fortisip PlantBased 2kcal by a healthcare professional.
*Do not boil Fortisip PlantBased 2kcal Pumpkin Carrot Ginger to preserve all nutrients.
Fortisip PlantBased 2kcal is a Food for Special Medical Purposes for the dietary management of disease-related malnutrition and must be used under medical supervision.
1108 kcal
28g protein
The nutritional information indicated in this recipe is provided as a guide only. Please check the nutritional information on individual ingredients and food labels.