This Pumpkin Mac and Cheese is one of my favorites. It is super quick and easy to make, cozy, hearty, filling, while also not compromising on flavor. The pumpkin puree not only gives the sauce a vibrant orange color, it is also super creamy in texture.
Ingredients:
1 cup pumpkin puree, not pumpkin pie mix
1/4 cup nutritional yeast
120ml unsweetened plain plant-based milk or vegan cooking cream
20g vegan cheese, shredded (optional but recommended)
3 garlic cloves
salt and pepper to taste
230g pasta
Instructions:
Fill a large pot with water, cover the pot with a lid, and let it come to a boil. Once the water is boiling, add a generous pinch of salt and cook the pasta according to the package instructions. Save some of the pasta cooking water, then drain and set aside.
In the meantime, make the sauce. To make the sauce add pumpkin puree, nutritional yeast, garlic cloves, and unsweetened plain plant-based milk to a blender. Blend until smooth and creamy.
Add your sauce to a pan, along with the vegan cheese, if using, and a few tablespoons of the pasta cooking water you saved earlier. Season with salt and pepper to taste and let the sauce warm up before adding in the cooked pasta. Stir to coat the pasta in the sauce.
Serve warm with extra shredded vegan cheese, if desired, and enjoy!
Did you make this recipe? Tag me on Instagram @plantiful_life_ and leave a comment below!
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