Since I am the QUEEN of "different", I bet this recipe is something you have never tried before? Yes, it is delicious, and yes, it has pumpkin in it! Just open up to something NEW and different, and try this incredible vegan clean mac & cheese...and yes, thank me later!
- 2.2lb pumpkin
- 2 tbsp olive oil, divided
- 8.8oz penne pasta, uncooked (gluten-free if required)
- 1 brown onion, diced
- 1/2 tsp nutmeg
- 1/2 bunch fresh sage, finely chopped
- 2 tbsp arrowroot flour
- 200ml almond milk
- 4 tbsp nutritional yeast
- 4 tbsp vegan parmesan cheese
Preheat oven to 200°C/400°F/gas 6. Line a baking tray with baking paper. Toss pumpkin in 2 tbsp olive oil. Place in the oven and cook for 40-45 minutes or until soft.
Meanwhile, cook pasta according to packet instructions.
Heat the remaining olive oil in a medium-sized frying pan and cook onion for 5 minutes or until translucent. Stir through the nutmeg and sage for 1 minute then remove from the heat. Transfer cooked onion to a blender along with the arrowroot starch, almond milk, nutritional yeast and vegan parmesan. Blitz until well combined.
Transfer sauce to a deep frying pan and heat over a low-medium heat, whisking frequently for about 5 minutes or until the sauce is heated through and slightly thickened.
Stir through the cooked pasta and divide between 4 bowls. Top with fresh sage, salt & cracked pepper.
P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring.
For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE.