This smoky Vegan Mac & Cheese has long been my answer to the terrible packet mix processed pasta. My kids love it, and I love that they are nourishing themselves with lots of plant-based goodness. The butternut pumpkin adds a beautiful sweetness and the spices and cashews bring it all together in a cheese-like sauce.
Serves: 4
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- ¼ cup cashew nuts
- 250g rice & quinoa penne pasta (or pasta of your choice)
- 500g butternut pumpkin, diced
- 1 small red onion, peeled & sliced
- 1 clove garlic, minced
- 1/8 tsp ground turmeric
- 1/8 tsp nutmeg
- ¼ tsp smoked paprika (if you don't like smoky flavours, replace with sweet paprika)
- 1 tsp sea salt
- Black pepper, to taste
- 1 tbsp nutritional yeast (optional)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
Method
- Soak cashew nuts in boiling water.
- Bring a large pot of water to the boil and cook the penne until al dente.
- Add the pumpkin, onion and garlic to a steamer basket. Steam for 15 mins until the pumpkin and onion are soft.
- Place it into a high-speed blender or food processor, add the drained cashew nuts, spices, seasoning, nutritional yeast, mustard and lemon juice. Blend on high until creamy.
- Add about ¼ cup of water to thin it and blend again.
- Mix it into the drained cooked pasta. Enjoy immediately.
- Tip: If you're not vegan, this is delicious with grated cheese on top.
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