Name: Vegan Pumpkin Macaroni and Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Ingredients: 8 ounces penne pasta; 2 tablespoons flour; 1 tablespoon extra virgin olive oil; ½ cup oat milk; 8 ounces pumpkin puree; 2 teaspoons garlic salt; 5 ounces shredded vegan Cheddar-style cheese, divided (such as Daiya®)

Ingredients

Original recipe yields 3 servings

The ingredient list now reflects the servings specified

8 ounces penne pasta
2 tablespoons flour
1 tablespoon extra virgin olive oil
½ cup oat milk
8 ounces pumpkin puree
2 teaspoons garlic salt
5 ounces shredded vegan Cheddar-style cheese, divided (such as Daiya®)

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.

Advertisement
Step 2

Combine flour and oil in the same pot and mix until a smooth paste is formed. Add oat milk slowly. Incorporate pumpkin, whisking until thoroughly combined. Add garlic salt and 4 ounces vegan cheese. Mix until smooth.
Step 3

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 4

Fill 3 individual oval gratin casserole dishes with the pasta mixture. Top equally with remaining vegan cheese.
Step 5

Broil in the preheated oven until cheese is melted, 1 to 3 minutes. Serve warm.

Cook's Note:

Alternatively,you can use all the shreds in the mixture and forgo broiling it.

Nutrition Facts

Per Serving:

547 calories; protein 16.5g; carbohydrates 74.1g; fat 19g; sodium 2117.4mg. Full Nutrition

15 Instant Pot Recipes to Power You Through Whole30

20 Meatless Monday Ideas That Everyone Will Love

17 Blended Soups You Can Make Tonight

Ingredients

Directions

Cook's Note:

Nutrition Facts

Account

More

Account

More

Ingredients

Directions

Cook's Note:

Nutrition Facts