Pumpkin Mac and Cheese
This is a really easy and quick pasta recipe. Skip the box and make this much tastier, much more nutritious version in almost the same amount of time!
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 21 minutes
- Yield: 2 cups 1x
- Category: Pasta
- Method: Slow-food
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces of chickpea pasta (I love the Banza wheels)
- 1 cup of roasted pumpkin (or canned pumpkin puree)
- 3/4 cup of unsweetened cashew milk
- 1/4 teaspoon of garlic powder
- 1/8 teaspoon of salt
- 1/2 cup of cheddar cheese chunks (Dubliner cheese recommended)
- 1/2 tablespoon of fresh sage, finely chopped
Instructions
- Cook the pasta according to the instructions on the packaging.
- Once the pasta is cooked, drain it, rinse it, and set the pasta aside.
- Make the cheese sauce in the same pot. Add the pumpkin, cashew milk, garlic powder, and salt. Mix everything together with a whisk to get the pumpkin as smooth as possible. If the pumpkin is still very chunky simmer it on medium-low for 5 minutes, stirring frequently to avoid burning.
- Next, add the cheese, continue cooking on medium-low until the cheese has melted, approximately 3 minutes. Stir occasionally to avoid burning.
- Add the sage and the pasta. Mix everything together and then it’s ready for eating!
Notes
Great as leftovers and perfect for school lunches!
Keeps in the refrigerator for up to 5 days.
Find it online: https://www.bowlofyum.com/2020/10/pumpkin-mac-and-cheese-recipe/