Creamy Vegan Pumpkin Mac and Cheese with Broccoli
Serves 45 mins prep12 mins cook
This creamy, Vegan Pumpkin Mac and Cheese loaded with Broccoli is a super flavorful yet healthy twist on the classic. Made with nutritional yeast for that cheesy flavor, this is not only lighter than your average version, but also packed with extra vitamins. A total win!
0 servings
What you need
tsp olive oil
cup broccoli
tsp garlic
cup pumpkin puree
tbsp nutritional yeast
tsp tapioca starch
tsp dijon mustard
tsp dried sage
tsp cumin
tsp salt
tsp black pepper
Instructions
1 Bring 4 cups water to a boil in pot, add pasta, and cook for about 10 minutes (according to package instructions). Drain, return to pan, and cover to keep warm. 2 While pasta cooks, place broccoli in a bowl, cover with a damp paper towel and microwave on high for 2 minutes. 3 Heat oil in a small skillet on medium heat and sauteé garlic for about 30 seconds. 4 Blend sauteéd garlic and remaining sauce ingredients in a food processor or blender until creamy and smooth, about 10 sec. 5 Optional: Transfer sauce to skillet and heat until slightly bubbly and thickened, about 1 minute. 6 Combine pasta, broccoli and sauce, toss to coat evenly. 7 Garnish with pine nuts and parsley and serve!View original recipe