Vegan Pumpkin Penne Cheese Recipe
Vegan Pumpkin Penne Cheese Recipe
Summer is upon us, but it’s always good to have cool weather dishes on hand — and this vegan pumpkin mac & cheese rendition is exactly what you’ll need!
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 onion, finely diced
- 1 clove garlic, crushed
- 2 cups plant-based milk
- 4 cups grated butternut pumpkin
- 1 tbsp vegan stock powder
- 2 cups whole penne, cooked according to packet instructions
- 4 handfuls spinach, finely shredded
- 1 tbsp Dijon mustard
- ½ tsp freshly grated nutmeg
- ½ cup nutritional yeast
- Salt & pepper to taste
- 2 tbsp nutritional yeast, to serve
Method
- Place a saucepan on a high heat and sauté the diced onion and garlic for 1 minute, add the plant milk, grated pumpkin and stock powder, then bring to the boil. Stir until thick and creamy.
- Stir in the cooked penne, spinach, Dijon mustard, nutmeg and nutritional yeast and mix well. Season with salt and pepper to taste.
- Serve topped with ½ tbsp of nutritional yeast on each serve.
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