Vegan Pumpkin Mac & Cheese
Vegan Pumpkin Mac & Cheese 34

This is an easy, creamy, pumpkin sauce mixed in with pasta, cooked in the oven and then topped with crispy bread crumbs and fresh rosemary! Using the nutritional yeast, it makes the sauce tastes so cheesy, you wouldn't know it was dairy free! If it isn't pumpkin season then you can use butternut squash instead!

Pre Time And Cook time

Prep Time: 20min
Cook time: 50min



ingredients:
    250g penne pasta
    cooked For the Mac & Cheese sauce cooked For the sauce
    280g pumpkin
    2 tbsp Mahi peri peri hot sauce
    2 garlic cloves
    3 tbsp nutritional yeast
    1 tbsp coconut oil
    1 cup coconut milk (you can use any dairy free alternative)
    1 tsp salt
    Pinch of black pepper 1 tbsp thyme
    2 tbsp lime juice For the toppings
    30g breadcrumbs (we used Gluten free which you can get in Tesco)
    1 tbsp olive oil
    1 tbsp fresh rosemary
    chopped

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Method:
  1.  Preheat the oven to 180º. Cube and cook the pumpkin for 30 minutes in the oven.
  2. Cook the pasta in a large pan of salted water.
  3. To make the Mac & Cheese sauce add following ingredients, the cooked pumpkin, minced garlic cloves, nutritional yeast, coconut oil, coconut milk, salt, pepper, thyme, the MAHI Peri Peri Hot Sauce and lime juice. Blend together until smooth.

  4. Drain the pasta once ready. Add the sauce to the pasta, coating it all well. Transfer the mixture to an oven proof dish.
  5. Scatter the bread crumbs and rosemary on top and drizzle with olive oil.
  6. Bake in the oven for 25 minutes until golden brown.
Italian

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