Pumpkin Mac and Cheese

make your old standby comfort food in a vegan version

Pumpkin Mac and Cheese Pasta
Goal muscle_building
Total time 60 mins
Difficulty Easy
Nutritional value (per portion)
kcal 484
Protein 35 g
Fat 9 g
CARBOHYDRATES 36 g
Ingredients …

4 Persons

You will need

450 g hokkaido pumpkin, a.k.a. sunshine squash
1 onion
2 cloves garlic
60 g oats
1 tbsp miso paste
1 tbsp lemon juice
2 tbsp cashew butter
240 ml vegetable broth
0.25 tsp paprika
0.25 tsp turmeric
salt
pepper

Pumpkin Mac and Cheese

make your old standby comfort food in a vegan version

By: Anne-Sophie Hoffman
When we say comfort food, what’s the first thing that comes to mind? For lots of people, it’s a warm bowl of mac and cheese. We’ve given the creamy pasta dish a little upgrade, using some pumpkin for its bright orange color, not to mention a serving of vegetables! And it makes the mac and cheese taste unforgettable. Vegan, protein-pumped, and low-carb: this fall, dive into this amazing take on a mac and cheese.
Our tip Pumpkin Mac and Cheese

Our Tip: Vegan mac and cheese with potatoes

Use our seasonal calendar for reference and you too can always eat with the seasons! In the fall, when pumpkin is at its peak, we make the most of it in our sauce, but for the rest of the year, we opt for potatoes. We'll show you how to do it in our recipe for vegan mac and cheese. The pumpkin we use also sometimes shows up under the name red kuri squash or sunshine squash. It's bright orange, with an edible rind. If you can't find it, go for cubed butternut, but do peel that one first!
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