Lemon Pumpkin Mac and Cheese
Ingredients
- 1 small Hokkaido pumpkin (organic if possible)
- 1/2 cup cashews
- 1/2 tablespoon olive oil
- 1 small red onion
- 3 garlic cloves
- 2 tablespoons tapioca starch
- 2 cups water
- 3 tablespoons nutritional yeast
- 1 teaspoon turmeric
- 1/2 tablespoon coconut aminos
- 1 lemon
- Salt to taste
- Optional: 1 teaspoon vegetable broth paste or powder
Roasted pumpkin
- 1/2 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- Dash of cayenne pepper
- Salt to taste
Additional
- 2 servings pasta of choice
- Optional: Fresh arugula
- Optional: Pumpkin seeds
Preparation
Wash the pumpkin and peel if not organic, then cut into 4 large pieces and remove seeds and strings.
Cut the pumpkin pieces into bite-size chunks.
Dice the onion and garlic.
Heat 1/2 tablespoon of olive oil in a pan and fry the onions until fragrant, then add garlic, cashews, and 2 cups of the cubed pumpkin. Cook for a few more minutes.
Add 2 cups of water, bring to a boil, and simmer for 20 minutes.
Turn off the heat and add tapioca starch, nutritional yeast, turmeric, and coconut aminos.
Transfer the mixture to a blender or use a handheld blender to blend until smooth and creamy.
Add about 1 tablespoon of lemon juice and season with salt to taste.
Toss the remaining pumpkin cubes with 1/2 tablespoon olive oil, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, a dash of cayenne pepper, and salt to taste.
Place the seasoned pumpkin on a lined baking sheet and bake at 375°F (190°C) for about 25 minutes, adjusting time as needed.
Squeeze some lemon juice over the roasted pumpkin when done.
Cook the pasta according to package instructions
Combine the cheese sauce with the pasta and roasted pumpkin, and serve with optional fresh arugula and pumpkin seeds.
