Vegan Pumpkin Penne Cheese Recipe
We may still be in the middle of summer, but it’s always good to have some cool weather dishes handy — and there is nothing better than comfort food to keep you warm from the inside out. Pumpkin, pasta and cheesy flavour all combine in this dish to make you feel warm on a cold day. Great for the kids, this mac cheese is simply divine and super healthy too!
Serves: 4
V, VG
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Vegan Pumpkin Penne Cheese Recipe
Summer is upon us, but it’s always good to have cool weather dishes on hand — and this vegan pumpkin mac & cheese rendition is exactly what you’ll need!
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 onion, finely diced
- 1 clove garlic, crushed
- 2 cups plant-based milk
- 4 cups grated butternut pumpkin
- 1 tbsp vegan stock powder
- 2 cups whole penne, cooked according to packet instructions
- 4 handfuls spinach, finely shredded
- 1 tbsp Dijon mustard
- ½ tsp freshly grated nutmeg
- ½ cup nutritional yeast
- Salt & pepper to taste
- 2 tbsp nutritional yeast, to serve
Method
- Place a saucepan on a high heat and sauté the diced onion and garlic for 1 minute, add the plant milk, grated pumpkin and stock powder, then bring to the boil. Stir until thick and creamy.
- Stir in the cooked penne, spinach, Dijon mustard, nutmeg and nutritional yeast and mix well. Season with salt and pepper to taste.
- Serve topped with ½ tbsp of nutritional yeast on each serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
