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!
Ingredients
3ozWhole Grain or Chickpea Pasta, 85g
2cupsBroccoli, Chopped, 180g
Sauce:
¼tspOlive Oil
1tspGarlic, Minced
⅔cupPumpkin Puree, Canned, not Pumpkin Pie Filling, 162g
¼cupLight Coconut Milk or Almond Milk
3TbspNutritional Yeast, 15g
2tspTapioca or Arrowroot Starch
1tspDijon Mustard
1tspDried Sage
¼tspCumin
⅛tspCrushed Red Pepper Flakes
⅛tspSalt
⅛tspBlack Pepper
Instructions
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.
While pasta cooks, place broccoli in a bowl, cover with a damp paper towel and microwave on high for 2 minutes.
Heat oil in a small skillet on medium heat and sauteé garlic for about 30 seconds.
Blend sauteéd garlic and remaining sauce ingredients in a food processor or blender until creamy and smooth, about 10 sec.
Optional: Transfer sauce to skillet and heat until slightly bubbly and thickened, about 1 minute.
Combine pasta, broccoli and sauce, toss to coat evenly.