Okay friends, here comes my 3rd (and last) entry to this week's #VeganCheeseChallenge initiated by my friends from 
. If there was only one recipe of mine you could make, THIS would be the one!
VEGAN & LOW FAT PUMPKIN MAC'N'CHEESE 😍
This dish is soo creamy, warming and delicious and the best is, it is low in fat and healthy!
Here we go...
Prep time: 25 min
Portions: 4
Ingredients:
- 500 g pumpkin
- 250 ml water or unsweetened plant milk, like soy
- 1 clove of garlic
- around 5 tbsp nutritional yeast flakes (for the cheese like taste)
- a pinch of salt and other spices of choice, like pepper or paprika
- 500 g paste of choice, gluten free if you like
- handful of chopped chives
Instructions:
- Peel and wash the pumpkin, take out it's core and cut into little cubes.
- Steam the pumpkin cubes for around 10 minutes or until soft.
- Put the soft pumpkin cubes in a blender together with the other ingredients and blend until smooth.
- In the meantime, cook the pasta according to package instructions.
- Drain the pasta, add the pumpkin cheese sauce and stir well.
- Sprinkle some chopped chives on top and enjoy!
