Vegan Pumpkin Mac n Cheese is the perfect fall comfort food! Yummy protein packed chickpea pasta nestled in a creamy pumpkin sauce. Get those forks ready!
Recipe Contributor – Tisha’s Veggie Eats (Instagram) Tisha’s Veggie Eats (Website) Tisha’s Veggie Eats (Facebook)
Guess what? Banza has a new chickpea pasta shape – bowties! And who doesn’t love them? They are cute AND they hold the sauce. Not even to mention that they are made from chickpeas, totally gluten free, and pack 26 grams of protein a serving. Win-win!
Are you pro pumpkin or hate pumpkin? I’m guessing if you’re ready this right now you love pumpkin. Which of course means you love this time of year. All the pumpkin flavored foods start emerging. You see pumpkins of various sizes and shapes in the stores and at the farmer’s markets. As I always say, “I have a ball when it’s Fall!”
Besides the fun with pumpkins at Halloween, they really are very good for you to eat. Like all orange vegetables they are rich in beta carotene. And pumpkins seeds, which are awesome when roasted, provide 7 grams of protein in a one ounce serving, almost the same as an equal serving of peanuts. Who would have known that these bright orange vegetables turned scary jack-o-lanterns on Halloween were so nutritious?
It’s fall, it’s time for all the festivities to began, so give Vegan Pumpkin Mac N Cheese a try. Your tummy will have ghoul time!
Vegan Pumpkin n Mac Cheese
- 1 box gluten free bowtie pasta for this recipe Banza chickpea pasta was used
- 15 ounce can pumpkin pureé
- 1/4 onion roughly sliced
- 3 cloves garlic minced
- 3/4 cup unsweetened almond milk
- 1/4 cup vegetable broth
- 3/4 cup vegan parmesan
- 2 to 3 handfuls spinach and arugula mix
- salt and pepper to taste
- nutmeg to taste
- Italian seasoning to taste
- 1 pint fresh cherry tomatoes optional topping
- crushed red pepper optional topping
- olive oil for sauteing
- Cook the pasta according to directions. Drain, rinse, & set aside.
- Meanwhile, in another pot, add in some olive oil, your onion, garlic, salt & pepper. Sauté until onion is translucent (roughly 5-6 mins).
- Then, add in the pumpkin purée, almond milk, broth, parmesan and spices. Slowly stir to mix everything together.
- Optional – use an immersion blender to blend some of the onion chunks to give a creamier texture.
- Mix in your cooked pasta as well as some spinach/arugula and let it wilt in the hot sauce. Taste and add in more salt if desired.
- Serve in a bowl with fresh cherry tomatoes and some red crushed pepper!
Looking for pasta recipes? Try here!