Creamy, cheesy and comforting!
This Mac and cheese is made from a creamy, flavourful blend of pumpkin, oat milk, spinach, and vegan cheese. It's quick and easy to make, and ideal for picky eaters.
See below for the recipe.
2-3 Tbl Garlic & Herb Margarine 4 Cups Cubed Pumpkin 1 1/2 Cup Oat Milk
2-3 Bundles of Frozen Spianch 1 Tbl Paprika 1 Tbl Pimento Flakes
1/4 Cup Nutritional Yeast
Handful of vegan cheddar
Vegan feta for serving
Melt margarine in a pot on medium heat.
Add all the other ingredients exceed nutritional yeast and cheese.
Stir and cover. Allow to simmer on medium heat for 10-12 minutes.
Remove cover, stir in nutritional yeast, turn off the heat, Cover again and allow to cool.
Transfer to a blend and blend until smooth and creamy.
Transfer to a large pot on medium low heat (I reserved 1/2 cup of sauce for another time). Mix in vegan cheddar and add drained, cooked pasta. Mix well to coat your pasta and allow to sit for a few minutes before serving.
Serve with vegan feta.