Calling all pumpkin lovers! This dish takes the traditional creaminess of childhood mac n’ cheese and puts a festive, sophisticated spin on it. Great with gluten-free pasta and can be easily spiced up and made into a complete meal with protein and veggie additions, listed below.
INGREDIENTS
2 cups macaroni or spiral pasta (dry)
1 cup regular milk or almond milk
1 tbsp arrowroot powder or cornstarch
1 tsp garlic powder
⅓ cup nutritional yeast
1 ½ tsp Dijon mustard
1 cup pureed pumpkin (canned pumpkin also works great)
1 tbsp maple syrup
salt and pepper (to taste)
INSTRUCTIONS
Bring a large pot of water to a boil and cook pasta as per the instructions on the package. When finished cooking, strain and run under cold water immediately to prevent from overcooking (especially important if using gluten-free pasta).
Meanwhile, heat milk in a saucepan over medium heat. Once the milk is steaming, whisk in the arrowroot powder (or cornstarch) until all the clumps are gone.
Add the remaining ingredients and whisk until thoroughly combined. Turn down to low heat and cook until the sauce has thickened, about 5-6 minutes.
Pour the pumpkin sauce over the pasta and mix well. Divide into bowls and enjoy!
Toppings: Add chili flakes, hot sauce, paprika, cayenne, oregano and/or rosemary.
More protein: Add cooked, diced chicken, chickpeas, or lentils.
More vegetables: Add wilted spinach, kale and/or sauteed mushrooms.