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 200°C (400°F) for roasting the pumpkin
Roast the pumpkin or squash until soft and tender, about 45 minutes
Cook the pasta according to package instructions until al dente
Blend the roasted pumpkin, soaked cashews, nutritional yeast, dry mustard powder, garlic powder, onion powder, smoked paprika, nutmeg, salt, miso paste, tapioca flour, lemon juice, and coconut milk until smooth to make the sauce
Combine the sauce with the cooked pasta and bake in the oven for 15-20 minutes until bubbly and golden, or serve immediately
