Pumpkin Mac & “Cheese” (Vegan)

Fall is here, and basically…you know what that means. PUMPKIN EVERYTHING! Am I right? I love fall for many reasons, including apples (honeycrisp, specifically), all the varieties of squash, warm spices, pies, fall foliage, apple cider, HALLOWEEN, sweater-weather, boot-weather, AMERICAN HORROR STORY, and lots more. It’s a wonderful time. That fall light, too.

I make Cauliflower Alfredo very frequently, because it’s just too good. Now that it’s fall, I thought it was time to make some sort of pumpkin pasta sauce. Because, fall. Let me just tell you, it’s really freaking good. Thankfully my boyfriend, my mom and my sister were around to taste test (and of course myself). All around, it’s a winner. Yaaas!

You have to make this AT LEAST once this fall (I think the sauce will be a staple for me).

Also, do yourself a huge favour and don’t use canned pumpkin. That shit is nasty! Get a pie pumpkin and bake er’ in the oven for 45 minutes. It’s WAY better. Just trust me. Plus, what is even in that canned pumpkin? I mean…it’s not even the colour of pumpkin. Alright, /rant.

P.S. This is very high in Vitamin A and B-complex Vitamins. You’ll also get a very hefty dose of B-12 from the nutritional yeast too. Oh, and so much more good for you stuff.

Ingredients

1 tbsp non-dairy butter or extra virgin olive oil (or butter – vegetarian)

1/2 tsp smoked paprika

1/4 tsp garlic powder

1/2 tsp ground black pepper

1/2 tsp and a bit or to taste, sea salt

1 tbsp arrowroot powder (or whole wheat or white flour)

7 tbsp nutritional yeast

2 tsp spicy deli mustard

3/4 cup cashew milk (or your choice of milk)

1 pie pumpkin (about 2-3 cups worth of fresh pumpkin purée)

2 cups shell pasta (or pasta of your choice)

Italian seasoned bread crumbs (garnish)

parsley (garnish)

Instructions

  1. Heat oven to 350°f. While the oven is heating up, cut the stem off the pumpkin and clean out all of the pumpkin ‘guts’ with a spoon. Place onto a baking tray and pop that baby in the oven when you oven has pre-heated. Bake for approximately 45minutes or until the pumpkin is cooked.
  2. Carefully (cause it’s hot) peel the pumpkin skin off. It’ll come off very easily once it’s been baked.
  3. Place into a blender with a bit of water to get it all going and blend for a few seconds.
  4. Meanwhile, grab a bowl and pour your milk in it. Then add the arrowroot powder (or flour) and whisk until there are no more clumps. Add in the garlic powder now too. Whisk some more.
  5. Heat your butter or olive oil on medium heat until melted. Now add in the milk mixture.
  6. Next, add in all of that nutritional yeast and the mustard. Whisk.
  7. Season with sea salt, black pepper and smoked paprika to your heart’s content.
  8. Now add in the fresh pumpkin purée. Stir everything up.
  9. Cook pasta of choice (I used shells) for 8-9 minutes or until al dente.
  10. Pour pumpkin sauce of the pasta and garnish with Italian seasoned bread crumbs, more smoked paprika, sea salt and black pepper and parsley (if you want).

2 responses to “Pumpkin Mac & “Cheese” (Vegan)

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