November is indeed the time for those delicious comfort foods and warm dishes. As you may have noticed in some of my past dishes, I am a big fan of mac and cheese. I've tried a few recipes here and there, but wanted to spice things up with the flavors of the fall season.
Give this easy and delicious baked vegan pumpkin mac and cheese a try, and I hope you did something fun this Sunday!
Ingredients
1/2 cup pumpkin puree
1 cup Follow You Heart Vegan Parmesan cheese
1/2 cup Follow Your Heart cream cheese
1 tbsp. minced garlic
1/4 cup almond milk (unsweet)
3 tbsp. vegan butter
1/4 tsp. black smokehouse pepper
1/4 tsp. sea salt
1/4 tsp. smoked paprika
1/2 tsp. onion powder
1/2 cup panko breadcrumbs
3/4 box dry tri-color rotini pasta
Directions
In a medium size pot, add water and a pinch of salt. Bring water to boil and cook pasta until al dente. Rinse and set aside.
Preheat oven to 375 degrees F.
In a medium sized saucepan, melt the vegan butter on medium-high heat. Whisk in the Parmesan cheese and cream cheese. Whisk together until melted. Whisk in the pumpkin puree, almond milk, garlic, and spices.
Bring to boil and simmer on boil for 3-5 minutes. Remove from heat.
Add cooked pasta to 8 x 8 baking dish. Pour cheese mixture over top pasta and mix well with spatula.
Top with panko breadcrumbs and bake at 375 F. for 30 minutes. Switch to broil, and broil for 15 minutes until top is golden brown.
Serve warm and enjoy!