VEGAN “MAC & CHEESE” (no cashews, no nutritional yeast)

The good stuff:

  • The “cheese” for this dish is made entirely out of very accessible, healthy ingredients: pumpkin, coconut milk & onions. No cashews and no nutritional yeast.
  • Pasta, consumed in moderation and without heavy sauces, can be an excellent source of energy. Plus these days you find all types of pastas that go beyond the standard semolina type.

You’ll need:

  • A short pasta, pre-cooked
  • Coconut milk
  • Pumpkin, peeled & diced
  • 1 onion, chopped
  • Coconut oil
  • Pinch of salt
  • Nutmeg (optional)
  • Paprika (optional)

The process:

  • Drizzle some oil in a pan. Cook the onions until translucent.
  • Then add the pumpkin, add a tiny bit of water, cover with a lid and let it cook on medium heat until soft.
  • When that’s done, transfer the cooked pumpkin (with onions) into a blender. Add coconut milk, a pinch of nutmeg & salt gradually and blend everything together. You can add paprika too if you like. You want to end up with a thick-ish sauce- which is why I mention to pour the coconut milk gradually (remember that pumpkin releases water). Please taste as you go- very important.
  • In a large pot, place the pre-cooked pasta. Pour the “cheese” sauce on top, mix everything together and cook for a few minutes on low-medium heat. Taste as you go!
  • You can enjoy it at this stage OR you can transfer to an oven-proof mould, top off with breadcrumbs and cook on broil for a nice golden crust. If you choose to do this, make sure you add extra “cheese” sauce so that the pasta shells do not dry out.
  • That’s it, enjoy 🙂

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