Vegan Pumpkin Mac and Cheese

If pasta in a creamy, dreamy pumpkin sauce sounds good to you, you will love this vegan Pumpkin Mac and Cheese made from real Hokkaido pumpkin, not pumpkin purée.

Course Main Course, Side Dish

Cuisine American, Vegan

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 732kcal

Author Bianca Haun | Elephantastic Vegan

Equipment

Blender

Ingredients

3 cups elbow pasta
1/2 Hokkaido pumpkin halved, deseeded, peeled, cut into cubes (300g)
1 yellow onion roughly chopped
1 tablespoon olive oil
1/3 cup cashews roasted & salted are the best to use; but unroasted and unsalted is okay too!
2/3 cup water
1/2 teaspoon salt more to taste

US Customary - Metric

Instructions

Put the pumpkin cubes on a baking tray lined with parchment paper. Drizzle them with olive oil. Mix well until coated evenly. Spread them out. Add roughly chopped yellow onion. Bake at 400°F/200°C for about 30-35 minutes until slightly brown and soft.
Meanwhile, boil the pasta. (Save the pasta water for the pumpkin sauce)
Blend cashews and water in a blender to make cashew cream.
Into the cashew cream, add the roasted pumpkin, onion, and salt. Blend. Add more and more pasta water until it is thin enough to pour. I added 2/3 cup of pasta water.
Pour the pumpkin sauce over the drained pasta and mix well! And it's ready to serve. I've added chopped fresh parsley on top.

Nutrition