Recipe: Vegan Pumpkin Macaroni
This dish is SUCH a family dinner/causal dinner party winner !!
This recipe is beautiful for the cooler months, warming nourishing and moist without being heavy. This low cholesterol, yet rich dish pleases everyone at the table, carnivores, children and oldies alike! It’s also extremely easy and quick, this recipe takes me about 40-ish minutes and I’m a pretty slow cook. Just remember to pre-soak your cashews!
We love this dish with al dente broccolini with mustard vinaigrette and corn ribs! Delicious, easy sides that help balance the richness of this dish.
RECIPE NOTES:
Serves 4 as a main dish with one or two sides
You will need to soak your cashews in advance - minimum 3 hours
you will need a blender or food processor capable of blending soaked nuts for this recipe
See under ingredients list for tasty optional alterations to this dish
Ingredients
3 cups of butternut pumpkin cubed (you want to stick with less sweet pumpkin varieties for this)
1/2 cup of cashews soaked for 3 hours
1/4 cup water
2 teaspoons of garlic powder
1/2 teaspoon sweet paprika
Salt and pepper to taste (as a guide 1/2 - 1 teaspoon of each)
1/2 stock cube of choice (veggie works well for this dish)
3/4 cup of nutritional yeast (plus additional for sprinkling on top of your bake)
3 tablespoons vegan butter of choice (I like Nuttelex)
3 tablespoons plain flour
1-2 cups oat milk
250grams of small macaroni
Breadcrumbs
1-2 tablespoons of oil of choice (I used olive but canola etc is also a good option here)
optional:
adding broccoli florets in to your bake is an excellent way to get some extra veggies in
crispy fried mushrooms with truffle salt is a delicious addition for serving for crunch and interest!
Method
Place your cashews in a bowl and cover with filtered water and leave to soak for 3hours (you can do this when you wake up and leave till your ready to cook)
Preheat oven to 200°C
Line a baking tray with silicone baking mat or bake paper
Chop your pumpkin into approximately 2cm square cubes, removing the skin and seeds, place on an oiled tray and cook in the oven at 200°C for 20-30 minutes or until golden
Remove from oven and set aside to cool
Make your béchamel sauce:
In a small saucepan over medium/low heat, melt your butter, then add your flour, mix until evenly blended. Ensure you cook for at least 1minute to cook off the raw flour (If your heat is even and low you can even gently colour your mix for rich flavour- be careful here, it can burn very quickly and easily!)
Slowly begin adding your milk little by little mixing evenly with a strong whisk to avoid lumps. I tend to take off the heat for this part. Slowly adding and blending milk until you have a cream-sauce consistency that isn’t too thick.
Once you are happy with the texture set aside and leave to cool
Boil your macaroni for 8minutes or directed by package for al dente results. Drain and leave in pot off of the heat.
Drain your cashews, rinse and then put in your blender, food processor or a large bowl if you’re using a stick blender
Add your water, 1/2 stock cube, spices, salt, paper, nutritional yeast and your cooled pumpkin, and finally your cooled béchamel, blend until the mix is a smooth cream-sauce texture.
Add your rich sauce (which will likely be quite orange in colour) to your cooked macaroni and mix thoroughly.
Oil a deep baking dish approximately 30cm X 20cm in size, pour macaroni mix in to dish and cover with breadcrumbs, sprinkle nutritional yeast, salt and pepper to taste and drizzle oil lightly over the top
Place in the oven to brown and crisp at 200°c for 15 minutes
Enjoy!
Feeling inspired? Let me know if you make this delicious dish! Send a picture of your vegan pumpkin macaroni to go in to the draw to win a free private lesson 💖
