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Mac n Cheese with pumpkin | Healthy & made fast {vegan}

Course Main Course
Keyword mac n cheese, pumpkin, vegan,
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Adaeze

Ingredients

  • 1 Hokkaido pumpkin
  • 1 garlic clove
  • 2 tbsp. olive oil
  • 1 tbsp. thyme (fresh or dried)
  • 100 ml cashew cream (or any plantmilk of your choice)
  • sea salt
  • black pepper
  • grated nutmeg
  • 500 g noodles
  • 1 tsp. curcuma powder
  • 50 g almonds
  • 50 g cashews
  • 1 dried chilli pepper

Instructions

  • Cook the noodles according to the instructions on the packet. Remove the seeds from the pumpkin and cut into small pieces. Then simmer with some water and 2 teaspoons curcuma powder for about 10 minutes until the skin is soft. Allow to cool and puree pumpkin pieces with a hand blender.
  • Peel and chop the garlic clove. Heat olive oil in a pot. Steam the garlic clove in it. Add thyme and pumpkin puree and simmer for 5 minutes. Stir in cashew cream and grated nutmeg. Season the sauce with salt and pepper. 
  • Grind the almonds, cashews and the dried chilli pepper together. Pour the pasta into an ovenproof mould. Add the pumpkin sauce and top with the almond cashew mix. Bake at 180 degrees for about 10-15 minutes.