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
Pasta
- 2 servings pasta of choice
Optional additions
- Fresh arugula
- Pumpkin seeds
Preparation
Wash the pumpkin, peel if not organic, cut into 4 large pieces, and clean out seeds and strings.
Cut the pumpkin into bite-sized chunks.
Dice the onion and garlic.
Heat 1/2 tablespoon of olive oil 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 to a blender or use a handheld blender to blend until smooth and creamy.
Add about 1 tablespoon of lemon juice and season to taste with salt.
Take the remaining pumpkin cubes, toss with oil and spices in a bowl.
Place 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
Add the cheese sauce to the cooked pasta, mix with the roasted pumpkin, and enjoy.
