Pumpkin Mac and 'Cheese'
One of our favourite ingredients for any comfort food is pumpkin. Beautiful, vibrant, delicious pumpkin. We can it a little Autumn makeover with this vegan-friendly, dairy-free Pumpkin Mac and Cheese.
Ingredients
- Serves 2-4 –
- 300g Rizopia brown rice pasta (I used fusilli)
- 1 cup chopped pumpkin
- 1 carrot, peeled and chopped
- 1 onion, peeled and chopped
- 2 cloves minced garlic
- 2/3 cup cashews, soaked for 4-6 hours
- 1/4 cup Co-Yo coconut yoghurt
- 1/4 cup or more Nutritional Yeast OR 1/3-1/2 cup your cheese of choice (to taste)
- Squeeze lemon juice
- 1 tsp pink salt
- 1.5 tsp paprika
- Large pinch nutmeg
- Pinch cayenne pepper
Method
- Cook the pasta according to packet instructions, then drain, reserving the cooking water and setting to one side.
- In a separate pan, boil or steam your pumpkin, carrot and onion until tender. Tip them into a blender along with the other ingredients (apart from the pasta!) and around 200ml of the reserved pasta cooking water. Blend until completely smooth.
- Pour your elbows back into a saucepan, then stir through the sauce and gently reheat. Serve topped with more black pepper, as well as fresh parsley and toasted pumpkin seeds for crunch, and enjoy!
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@FFFoodAwards thanks for the RT!
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@GoonerKJP Wish we could send you a box!
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We want to know - what’s your fave Rizopia shape? 😍 https://t.co/AVb8phDWMv
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@MujGreeneyes thanks Muj! 🙌🏻🙌🏻
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@nowtponcy thanks for the RT! Are you having a good day?
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Did you know that you can find our #glutenfree pasta on Amazon and Ocado, as well as selected health food retailers… https://t.co/ZyEeHo3EPU
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Delicious creamy chicken, avocado and pancetta pasta salad - perfect for a summer picnic 😋😋 #glutenfree… https://t.co/UbvGNC1xML
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Summer in a picture 😍😍 https://t.co/P1qo9nyQPJ
