Pumpkin Macaroni Cheese

Natalie Tamara

Pumpkin macaroni vegan cheese

This vegan Pumpkin Macaroni Cheese recipe gives a warm and comforting classic a healthy, autumnal make-over.

Serves 4.
Prep Time: 15 minutes
Cooking Time: 45 minutes (approximately)

  • 6 1/2 cup fresh pumpkin, peeled and cut into 2cm cubes
  • 2 onions, chopped
  • 2 cups hot vegetable stock
  • 3 garlic cloves, peeled and left whole
  • 1 tsp Dijon mustard
  • ¼ tsp ground nutmeg, plus extra to serve
  • Freshly ground black pepper, to taste
  • 1/4 lb. macaroni pasta
  • 1 tsp cornflour (mixed with 2 tsp cold water to form a paste)
  • 3 tbsp nutritional yeast (optional)

Serves 4.

  • Add the pumpkin, onions, vegetable stock, garlic, mustard, nutmeg, and black pepper to a large pan.
  • Place the pan over medium heat, cover, and cook gently for around thirty minutes, stirring occasionally, until the pumpkin is tender.
  • Set the pan aside to cool a little and bring a fresh pan of water to a boil. Once boiling, add the macaroni to the water and cook according to the pasta’s instructions.
  • Meanwhile, add the pumpkin mix to a blender and blend until smooth.
  • Once cooked, drain the pasta and return to the pan. Add the pumpkin sauce and mix well to coat the macaroni fully.
  • Return the pan to medium heat, add the cornflour paste and stir to thicken.
  • Remove from the heat, stir in the nutritional yeast, season with extra black pepper if desired, and serve with a sprinkle of nutmeg on top.

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