Pumpkin Macaroni & Cheese: Vegan optional

This one is a game changer on the dinner menu. You can never go wrong with a recipe from Chocolate Covered Katie. Her pumpkin mac ‘n cheese is no exception. I barely needed to make any changes. The result was an absolutely amazing dinner that was easy and fast to make.

Serves about 3 people

In a sauce pan add

  • 1 can of pumpkin (pureed pumpkin)
  • 1 cup non dairy milk of choice
  • 2 tbsp butter ( or non dairy butter)
  • 1/8 tsp salt
  • 1/4 tsp garlic powder
  • 1 cup grated cheese*

*The cheese choice may change taste depending on how strong the taste is of the cheese. I used just plain Dutch white cheese. You can make it vegan through vegan cheese or 0.75 cups of nutritional yeast. But, I think cheese is the best option.

Stir until all combined and boiling. Then add to cooked pasta of choice (about 300 grams and cooked according to package). I used corn pasta and it rocked. Plus made it gluten free. Serve warm.

Optional topping:

  • Grated parmesan
  • Pecan nut pieces
  • Sage leaves cut

Made this dish in 20 minutes and served with brocolli on the side. The sauce most definitly goes well with vegetables or quinoa or other grains. Plus the vitamins in this sauce are out of control!


Posted by

Blogger, Wife, Yoga Teacher, Cat mom, World explorer & Creator of disasters in the kitchen.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s