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Pumpkin Macaroni Cheese

Natalie Tamara

Pumpkin macaroni vegan cheese

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

750g fresh pumpkin, peeled and cut into 2cm cubes
2 onions, chopped
500ml hot vegetable stock
3 garlic cloves, peeled and left whole
1tsp Dijon mustard
¼ tsp ground nutmeg, plus extra to serve
Freshly ground black pepper, to taste
320g macaroni pasta
1tsp cornflour (mixed with 2tsp cold water to form a paste)
3tbsp 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 a 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 the 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 a 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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