Pumpkin Mac and 'Cheese'

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. 

Serves 4 people 30 preparation time 30 cooking time

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

  1. Cook the pasta according to packet instructions, then drain, reserving the cooking water and setting to one side.
  2. 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.
  3. 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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“It is very tasty and I am glad it has no corn, just brown rice, it is a nice change and much healthier option for someone who needs to be gluten free.” Ania.

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