Recipe of the Week: Pumpkin Mac and Cheese?!?
If you’re like me, you’re looking for a way to add pumpkins (or pumpkies, as I like to call ’em!) to everything. From cupcakes to burritos, I’ve done it! This week, I found a recipe that made my spooky Halloween ready heart rejoice—pumpkin alfredo from Manifest Vegan. I’ve tweaked it a bit to be a little more “mac”-like, and omitted some ingredients to make it a bit easier on my wallet (and yours!). Check it out!
What you’ll need:
- A box pasta (I used shells)
- 1 12 oz. package of extra firm or firm silken tofu (this is not in the refrigerated section, FYI)
- About a cup of nutritional yeast
- 3/4 cup of canned pumpkin
- 2 teaspoons of sea salt (you might need to add more later)
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of allspice
- 1/2 cup-1 cup of extra virgin olive oil
- Cracked pepper to taste
Throw the pasta into a pot of boiling water and cook until tender. While your pasta is cooking, combine all of the sauce ingredients (everything other than the pasta, duh!) into a food processor or blender. I used a blender, and added the olive oil in after a few rounds of blending to make it blend a bit smoother. Blend until you get a sauce like consistency—and don’t be afraid to grab a scoop and try it! Add more salt, nutritional yeast, or pumpkin to taste.
Once everything is done, mix the piping hot pasta and the sauce together until you have your desired pasta to pumpkiny-goodness ratio and eat! Feel free to throw some walnuts or pecans on top for garnish, and I also added some cracked pepper. This is a super unique and easy way to show your friends that veganism is delish!