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 375°F (190°C)
Roast the pumpkin or squash until soft, about 45 minutes
Cook the pasta according to package instructions
In a blender, combine the roasted pumpkin flesh, nutritional yeast, dry mustard powder, garlic powder, onion powder, smoked paprika, nutmeg, salt, miso paste, tapioca flour, lemon juice, soaked cashews, and coconut milk to make the sauce
Mix the sauce with the cooked pasta
Optionally, bake the mixture in the oven until bubbly and golden, about 20-30 minutes
