Simple and delicious vegan pumpkin mac'n cheese. Finish off this creamy and comforting pasta with some crumbs for a dinner that is mouthwatering and that everyone will love.
Vegan pumpkin mac'n cheese
Ingredients
1 pound / 450 g pumpkin (such as butternut or kabocha), peeled
2 tablespoons vegan butter
1 garlic clove, minced
2 cups / 500 ml plant-based milk (I used full-fat oat milk)
1 cup / 250 ml vegetable broth
16 ounces / 450 g vegan cheddar cheese
1 pound / 450 g whole wheat elbow pasta
1 cup / 50 g vegan cracklings, crushed (sub in bread crumbs)
Instructions
1. In a pot bring vegetable broth and pumpkin to boil. Let simmer until pumpkin is soft. Use a food blender to blend the pumpkin. Add minced garlic, oat milk, vegan butter and cheese. Cook on low heat until sauce is creamy and smooth. Keep warm.
2. Preheat oven to 450 °F / 230 °C.
3. Bring a pot with salted water to boil. Add pasta and cook until al dente (follow instructions on package). Drain pasta and combine with cheese sauce. Transfer pasta into an oven safe baking pan and top with crumbs. Bake for about 20 minutes. ENJOY!
No comments:
Post a Comment