YIELDS | 4-6 SERVINGS as a meal 6-8 SERVINGS as a side SERVINGS
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’s day. filling pumpkin mac ‘n’ cheese is so good you won’t realize you’re not eating the real thing.
• 1-1 1/4 ounce canned pumpkin purée
• 2 cloves garlic, peeled and chopped
• 2 Tbsp arrowroot starch
• 1-1 1/4 cup non-dairy milk. I like oat milk in this dish
• 1/2 tsp Kosher salt
• 2-3 Tbsp chopped sage or thyme (I used half thyme, half sage)
• 4-5 Tbsp nutritional yeast
• 3-4 Tbsp Vegan Parmesan cheese
• 1/4 tsp red pepper flake or cayenne pepper, optional
•10 oz gluten-free elbow macaroni noodles.
• 2 scallions, chopped for garnish, optional
1. In a large pot boil water over high heat. Add pasta. Once pasta is cooked, drain and set aside.
2. 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 flake, if using.
3. Blend on high until creamy and smooth, about 1 minute or more. Taste and adjust salt and pepper as needed.
4. 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.
5. 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 and broil on medium for 1-3 minutes, to brown the top.
6. 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 its delicious.