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All Topics Plant-Based Baked Pumpkin Macaroni by Brooklyn from @theconsciouscook_ star Plant-Based Baked Pumpkin Macaroni Brooklyn (@theconsciouscook_) Rated 5.0 stars by 1 users Author: Brooklyn (@theconsciouscook_) Share on Twitter Share on Facebook Share on Pinterest Share on Whatsapp Ingredients 1kg elbow macaroni (or your preferred pasta) 2 cups pumpkin purée (you can use canned or homemade) 1 ½ cups unsweetened almond milk (or any plant-based milk) ½ cup cashews, soaked overnight 1 cup vegetable broth 3 garlic cloves ½ cup nutritional yeast (for a cheesy flavour) 1 tsp mustard powder 1 tsp smoked paprika 1 tsp onion powder Salt (to taste) ½ cup vegan shredded cheese (optional for extra creaminess) Sage Crumb 1/2 cup panko breadcrumbs (for topping) 2 tbsp fresh or dried sage 2 tbsp olive oil (for topping) View Cart (0) Checkout Directions Soak raw cashews overnight to soften. Preheat your oven to 180°C. In a large pot, cook the macaroni according to the package instructions until al dente. Drain and set aside. Heat the Dutch oven on the stovetop over medium heat. Add the olive oil or vegan butter, then sauté the onions for 3-4 minutes until softened. Add minced garlic and cook for another minute. Blend all ingredients in a blender including the cashews. Combine Pasta and Sauce: Add the cooked macaroni into the pumpkin sauce in the Dutch oven. Stir until the pasta is evenly coated with the sauce. In a small bowl, mix the panko breadcrumbs with 2 tbsp olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni. Transfer the Dutch oven (without the lid) into the preheated oven. Bake for 20-25 minutes or until the breadcrumbs are golden and crispy. Share this Recipe:
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