Hey foodies!
Autumn is finally here! I love this time of the year. Do you? It is a little bit fresh outside, so you are comfortable with snugging your blanket at home with warm comfort food that ends up in your stomach making you feel so good.
For me, fall is THE pumpkin season. So I thought: why not make something with pumpkin for this special autumn steemit culinary challenge? I always search for a way to incorporate the food that I make for this challenge into my daily diet. So, I will show you my way of vegan and healthy pumpkin mac'n'cheese. It is highly nutritious, absolutely delicious and so creamy but yet not that high in fat. I love it!
When you are as lucky as me to have some homemade pumpkin puree on hand, this dish is really quick to make. Here is my post about homemade pumpkin puree: https://steemit.com/fruitsandveggiesmonday/@alinalisa/fruits-and-veggies-monday-homemade-pumpkin-puree
As always, I would like to say a big THANK YOU to 
Vegan Pumpkin Mac'n'Cheese
Ingredients
- 300 g pasta of choice (I used a vegan high protein low carb pasta)
- 500 g pumpkin puree
- 2 gloves of garlic, minced
- 250 ml plant milk (I used soy milk)
- 50 g nutritional yeast
- 1 pinch of nutmeg
- salt & pepper
Directions
Cook your pasta according to the instructions until al dente and set aside.
Combine all the other ingredients you need for the sauce in a medium sized pot.
Let it come to a boil. You should end up with a thick and creamy sauce. Season with salt and pepper to taste.
Pour the sauce over the cooked pasta.
Stir to combine.
Enjoy!
