- YIELDS | 4-6 MEALS OR 6-8 SIDES
- PREP TIME | 15 MINS
- COOK TIME | 10 MINS
It’s hard to believe that this dish is gluten and dairy free. It’s creamy, rich, and filling, perfect for a chilly fall or winter day. This pumpkin mac ‘n’ cheese is so good you won’t realize you’re not eating the real thing.
- 15-ounce can pumpkin purée
- 2 cloves garlic, peeled and chopped
- 2 tablespoons arrowroot starch
- 1 1/4 cup non-dairy milk (I like oat milk in this dish)
- 1/2 teaspoon Kosher salt
- 2-3 tablespoons chopped sage or thyme (I used half thyme, half sage)
- 4-5 tablespoons nutritional yeast
- 3-4 tablespoons vegan Parmesan cheese
- 1/4 teaspoon red pepper flakes or cayenne pepper, optional
- 10 ounces gluten-free elbow macaroni noodles.
- 2 scallions, chopped for garnish, optional
- In a large pot, boil water over high heat. Add pasta. Once pasta is cooked, drain and set aside.
- In a high-speed blender, add canned pumpkin, garlic, arrowroot starch, dairy-free milk, sea salt, sage or thyme, nutritional yeast, vegan parmesan cheese, and red pepper flakes, if using. Blend on high until creamy and smooth, about 1 minute or more. Taste and adjust salt and pepper as needed.
- To heat and thicken the sauce, pour into a medium-large pot and heat over medium-low heat, whisking frequently until sauce is hot and slightly thickened, 3-5 minutes. If it gets too thick, add a little more dairy-free milk to thin.
- Add cooked pasta to the pot with sauce and toss to combine. Pour the pasta and sauce into a shallow baking dish, coated with oil or cooking spray, and sprinkle with vegan Parmesan cheese. Broil on medium for 1-3 minutes until top has browned.
- Top with chopped scallions, if using. Serve immediately.
- Substitute Parmesan cheese and regular milk if dairy isn’t an issue. Use regular elbow macaroni if gluten isn’t a challenge for you. Either way, this recipe is delicious.
- Add 1 cup cooked shrimp or other protein for a complete meal.