Name: Vegan Pumpkin Macaroni and Cheese
Prep time: 15 min
Cook time: 15 min
Yield: 3
Ingredients: Penne pasta - 8 ounces; Flour - 2 tablespoons; Extra virgin olive oil - 1 tablespoon; Oat milk - ½ cup; Pumpkin Puree - 8 ounces; Garlic salt - 2 teaspoons; Shredded vegan Cheddar-style cheese, divided (such as Daiya®) - 5 ounces

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Pumpkin Macaroni and Cheese

1. Penne pasta - 8 ounces

2. Flour - 2 tablespoons

3. Extra virgin olive oil - 1 tablespoon

4. Oat milk - ½ cup

5. Pumpkin Puree - 8 ounces

6. Garlic salt - 2 teaspoons

7. Shredded vegan Cheddar-style cheese, divided (such as Daiya®) - 5 ounces

How to cook deliciously - Vegan Pumpkin Macaroni and Cheese

1. Stage

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.

2. Stage

Combine flour and oil in the same pot and mix until a smooth paste is formed. Add oat milk slowly. Incorporate pumpkin, whisking until thoroughly combined. Add garlic salt and 4 ounces vegan cheese. Mix until smooth.

3. Stage

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

4. Stage

Fill 3 individual oval gratin casserole dishes with the pasta mixture. Top equally with remaining vegan cheese.

5. Stage

Broil in the preheated oven until cheese is melted, 1 to 3 minutes. Serve warm.