This pumpkin (aka Halloween!) twist on the classic is vegan and made with plenty of wholesome ingredients. Dish it up with a side of 'eyeball' Caprese salad and you're in for a spook-tacular dinner treat!
What you will need:
- 1 small pumpkin (about 1 kg)
- Olive oil or avocado oil, for roasting
- 1/2 cup (~60g) raw cashews, soaked in cool water overnight or for 1 hour in boiling water
- 1/2 cup (40g) nutritional yeast
- 1 teaspoon dry mustard powder (optional but adds a nice sharp tangy flavour)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 1 ½ teaspoons salt + more to taste
- Freshly cracked black pepper to taste
- 1 tablespoon mellow white or yellow miso paste
- 1 tablespoon tapioca flour or cornstarch
- 2 tablespoons fresh lemon juice
- 1 cup (240mL) canned “lite” coconut milk***
- 280g of rigatoni pasta, medium-sized macaroni shells, or pasta of your choice
Preheat the oven to 218°C. Drizzle the pumpkin or squash halves with a bit of olive oil or avocado and season with salt and pepper. Place the halves, flesh side down. Roast in the preheated oven for 30-40 minutes until completely tender and lightly browned. Once the cooked pumpkin cool enough to handle, scoop out the flesh and discard the skin.
- Whilst the pumpkin is cooking, bring a large saucepan of water to a boil and salt generously. Cook the pasta according to the package directions until al dente and drain in a colander.
- Measure out 1 1/2 cups of the roasted or steamed pumpkin or butternut squash flesh. Reserve the rest for another use.
In a high-powered blender, add the 1 1/2 cups of the pumpkin or squash flesh. Add in the soaked and drained cashews, nutritional yeast, mustard powder, garlic powder, onion powder, paprika, nutmeg, 1 1/2 teaspoons kosher salt, black pepper to taste, miso paste, tapioca flour or cornstarch, lemon juice, and lite coconut milk. Blend until the sauce is completely smooth and creamy, about 1-2 minutes. Taste for seasonings and adjust accordingly, adding more salt as needed, more miso paste for more umami, or more lemon juice for more acidity.
Return the cooked and drained pasta back to the saucepan and add the cheese sauce. Heat over medium heat until the sauce is well combined with the pasta and warmed through. Season the mac and cheese to taste.
Recipe by rainbowplantlife.com
EYEBALL CAPRESE SALAD
What you will need:
- Basil Leaves
- Fresh Mozzarella Pearls
- Pitted Black Olives
- Balsamic Reduction
- First, slice your tomatoes and olives.
- Next, using a spoon, mash your mozzarella pearls (this gives them a little more texture and makes them a little larger).
- Then place your basil leaves out on a tray and layer the tomatoes, mozzarella and olives on top.
- The final step is to drizzle the balsamic reduction on top before serving.
Recipe by cieradesign.com