Pumpkin Mac and Cheese
Ingredients
- 1 very small sugar pumpkin or 1 small butternut squash (about 2 1/2 lbs)
- 1/2 cup (40g) nutritional yeast
- 1 teaspoon dry mustard powder (optional but adds a nice sharp tangy flavor)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons kosher salt + more to taste
- 1 tablespoon mellow white or yellow miso paste
- 1 tablespoon tapioca flour or cornstarch
- 2 tablespoons fresh lemon juice
- 1/2 cup (~60g) raw cashews, soaked for 8 hours or overnight
- 1 cup (240mL) canned “lite” coconut milk
- 10 ounces (280g) of rigatoni pasta, medium-sized macaroni shells, or pasta of your choice
Preparation
Preheat oven to 400°F (200°C) for roasting pumpkin or squash
Roast the pumpkin or butternut squash until soft and tender, about 45 minutes
Blend the sauce ingredients including roasted pumpkin, nutritional yeast, spices, miso paste, tapioca flour, lemon juice, soaked cashews, and coconut milk until smooth
Cook the pasta according to package instructions until al dente
Combine the cooked pasta with the blended sauce in a baking dish
Bake the mixture in the oven for 20-30 minutes until heated through and bubbly, or serve immediately
