I am all about that cosy cheesy pasta and this pumpkin Mac n cheese is perfect for autumn or winter. It warms you right up and the pumpkin sauce is really creamy, creating the perfect Mac n cheese sauce. You can use any pasta you like, I used penne.
This is best served fresh, hot, straight from the pan as is all pasta dishes really, I promise you will be wanting more!
RECIPE:
makes 2 serves
85g cooked butternut pumpkin, I like to roast until tender (about 20 mins)
2 cloves garlic, chopped
150g soy milk or plant milk of choice
1/4 tsp salt and pepper
1 tbsp vegan parmesan
1 tbsp lemon juice
1/2 tsp ground turmeric
Additions to the dish:
120g cherry tomatoes, halved
30g baby spinach
1 tsp extra virgin olive oil
1/2 tsp Chilli flakes
1️ Cook the pumpkin under tender, you can bake or boil. Add to a blender along with the garlic, milk, salt & pepper, parmesan, lemon juice and turmeric. Blend until smooth.
2️ Cook pasta according to packet instructions. You can use any pasta you like, I used penne.
3️ Heat the oil in a pan on medium heat and add the chilli flakes and tomatoes. Toss and cook for 4 to 5 mins. Add a couple of tablespoons of the pasta water to the pan and toss.
4️ Drain cooked pasta and save 1/2 cup of the water. Add to the pan with the spinach. Pour in the pumpkin sauce and stir together. Add a little bit of the pasta water (as much as needed) and stir together. Divide into bowls and serve warm.