Vegan Pumpkin Mac and Cheese
Info
This pumpkin filled mac and cheese is perfect when you need a little bit of comfort food. By blending the pumpkin with a little stock you get a creamy, smooth sauce that makes this dish just as good as the traditional version. Combined with our organic wholegrain macaroni, we're sure there will be seconds all round.
Ingredients
1 small pumpkin (1.2kg) (or butternut squash)
2 onions
4 cloves of garlic
50g vegan spread
100g Vegan cheddar cheese
70g Vegan Parmesan cheese
100g plain flour
1.2 litres oat milk
1 whole nutmeg, for grating
150g stale sourdough bread
½ a bunch of fresh thyme (15g)
100g Vac-packed chestnuts
Method
- Preheat the oven to 180ºC.
- Trim and peel the pumpkin, halve lengthways, then scoop out and discard the seeds.
- Chop into rough 2cm chunks and place on a large baking tray.
- Drizzle the pumpkin with 1 tablespoon of oil and season with sea salt and black pepper. Roast for 40-50 minutes or until golden and caramelised.
- Peel and finely chop the onions and garlic. Melt the spread in a large, deep pan over a medium heat, then add the onions and garlic and cook for 10 minutes or until soft and golden. Finely grate all of the cheese.
- Reduce the heat to low and stir the flour into the onions and garlic. Whisk in the plant-based milk, a little at a time, until the sauce is smooth and glossy.
- Add two-thirds of the cheese to the pan, stir until melted, then grate in a little nutmeg and season to perfection with salt and pepper. Simmer very gently for a further 5 minutes or until thickened, stirring occasionally.
- Cook the macaroni in a large pan of boiling salted water for 2 minutes less than suggested on the packet instructions. Drain.
- Tear the sourdough into a food processor, strip in the thyme leaves, add half the chestnuts. Blitz to fine crumbs.
- Smash the cooked pumpkin up in the tray using a fork. Spoon into the cheese sauce and stir well.
- Fold the cooked pasta through the sauce, then tip into a 30cm x 40cm baking dish. Sprinkle over the remaining cheese and the breadcrumbs, crumble over the rest of the chestnuts and drizzle with a little oil.
- Bake for 30-35 minutes or until golden and bubbling. Leave to stand for 10 minutes before serving. Serve with steamed greens.
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