This delicious creamy pasta dish is an adaptation from my famous vegan mac and cheese recipe! This recipe is just as creamy and just as moreish as my original, however, is nut-free! I’ve replaced the cashews with pumpkin to cater for nut allergies, as well as giving you extra veggie nutrients in your diet (win!). Use gluten-free pasta for a gluten-free version, and add in any cooked or frozen vegetables you like at the end - peas and corn are my go-to! Like all my recipes, you will be shocked that this gem is vegan! Enjoy 😊

- Ellen x

Want to see this recipe in action? We’ve got you covered! Watch Ellen cook her pumpkin mac in this speedy video…

Serves 5

+ dairy free
+ vegan
+ vegetarian
+ gluten free (option)
+ nut free
+ soy free
+ egg free

Ingredients

1/4 butternut pumpkin (roughly 900g) cut into 3-4cm pieces
500g macaroni pasta
1 brown onion, peeled and halved
3 garlic cloves, peeled
30g macadamia oil or olive oil (use olive oil for a nut-free option)
2 stock cubes
100g water
3 tbsp cornflour
1 tsp ground cumin seeds
½ tsp chilli flakes (optional)
5 tbsp nutritional yeast flakes
½ tsp fine salt
80g frozen peas
80g frozen corn

Method

Fill TC bowl with 1L bowling water. Place pumpkin into steamer basket and steam for 12 minutes, steaming temperature, speed 2, or until soft. Set aside. Use steaming water to cook pasta on stove according to packet instructions.
Meanwhile, in a dry TC bowl, place garlic and onion. Chop for 5 seconds, speed 5. Scrape down sides.
Add oil, sauté for 5 minutes, 100°C, speed 1.
Add set aside pumpkin, stock, water, cornflour, cumin, chilli, yeast flakes and salt, blend for 40 seconds, speed 9, or until smooth.
Add frozen vegetables, mix for 10 seconds, reverse speed 3.
Cook for 8 minutes, 90°C, reverse speed 3.
Once cooked, place pasta in a large bowl, pour over cheesy pumpkin sauce from TC bowl and fold through.

Enjoy pumpkin-y vegan mac and cheese heaven!