This pumpkin mac and cheese is, without a doubt, my favourite cosy autumnal meal! It's the most perfect comfort dish, perfect for those colder days!
This dish is dairy-free and vegan-friendly. You can find the video on how I made this recipe here, along with many more vegan treats and savoury bites.
We use silken tofu to make a delicious, creamy, higher-protein sauce, as well as pumpkin and nutritional yeast for fibre!
This can easily serve 3-4 people, depending on how big you like the portions to be.
If you're looking for some more comforting meal inspiration, feel free to try out some of my other favourites:
- Creamy Tuscan "chicken" pasta
- Pumpkin Macaroni Cheese 🧀 -
- 300g dried macaroni
- 1 tbsp vegan butter
- 1 shallot, diced
- 4 garlic cloves, diced
- 300g pumpkin puree
- 2 tbsp nutritional yeast
- 300g silken tofu
- Salt and pepper, to taste
- 100ml vegetable stock
- 80g vegan cheese
- 1 tbsp dried chives, optional
- 80g panko breadcrumbs
- Small handful of parsley, optional
Method:
1. Boil the macaroni in salted water. Once cooked, reserve some of the pasta water and set aside.
2. Add the butter to the casserole dish on medium heat. Add the diced shallot and garlic and cook until fragrant for about 3 minutes.
3. Add the pumpkin puree, nutritional yeast, silken tofu, vegetable stock, salt and pepper to a blender and blend until smooth.
4. Pour the sauce into the casserole dish along with the vegan cheese and a sprinkle of chives.
5. Cook the sauce for 5 minutes or until the cheese has melted.
6. Pour the cooked macaroni and a splash of pasta water into the casserole dish.
7. Mix until the pasta is well-coated.
8. Sprinkle the panko breadcrumbs and parsley on top, and bake in the oven for 20 minutes at 200C.
9. Once cooked, sprinkle with some extra parsley and enjoy!
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