Vegan Pumpkin Mac n Cheese With Kale

I love any spin on original mac n cheese. Using fruits and vegetables that are in season during Fall ensures a healthy variety of different produce that gives your body, a healthy variety of nutrients.

This nutritious pasta is creamy but totally dairy-free. Even though it’s labeled mac n “cheese” there is no cheese in this dish, not even fake, vegan cheese.

It’s the pumpkin that lends it’s creamy texture and earthy flavor. You can always swap the pumpkin for butternut squash as well.

INGREDIENTS:

• Pumpkin: you can use a tin or pumpkin puree or leftover from a fresh pumpkin

• Dairy-free milk: I will be using coconut milk because it is rich and creamy but you can always use oat or soy milk.

• Olive oil

• Arrowroot powder: any type of “thickener” (I suggest not using cornstarch just because it is not the healthiest option)

• Pasta: I will be using Banza pasta because it is made with chickpeas which add an extra protein serving to the dish. You can always swap for regular macaroni pasta.

• Seasonings: nutmeg, turmeric, onion, garlic powder, salt and pepper

• Mustard

• Nutritional Yeast: a statement in vegan cooking, this seasoning offers the “cheesy” taste and is super high in Vitamin B12!

• Kale (optional): for that extra vegetable serving, I will be using purple kale for diversity

• Pumpkin seeds and sesame seeds (optional): for topping

RECIPE:

• 1 tbsp olive oil

• 2 tsp arrowroot powder

• 1/2 cup of coconut milk or any other dairy free milk

• 5oz pumpkin puree

• 1/4 tsp nutmeg

• 1/2 tsp dijon mustard

• 1 tbsp of balsamic vinegar

• 1/4 tsp turmeric

• 1/2 tsp onion powder

• 1 tsp garlic powder

• pinch of salt and pepper

• 2 tbsp nutritional yeast

• 7 oz dried pasta

• 100 g kale washed and chopped

• 2 tbsp mixed seeds (optional)

INSTRUCTIONS:

1. Add the olive oil to a medium saucepan on medium heat. Stir in the starch and mix with a wooden spoon until dissolved.

2. Stir in the milk until well combined and it begins to thicken. Then mix in the rest of the ingredients except for the pasta. Stir until you have a thick, glossy, smooth mixture and remove from the heat.

3. Meanwhile cook the pasta according to the packages instructions.

4. During the last two minutes of cooking, add the kale to the pasta water.

5. Drain the pasta and the kale, then mix with the sauce for a minute until well combined. Top with seed mix and extra nutritional yeast for cheezy flavor. & serve !!