Lemon Pumpkin Mac and Cheese with Roasted Pumpkin by Follow us for daily veg…

🎃 Lemon Pumpkin Mac and Cheese with Roasted Pumpkin by plantbased.traveler

Follow us vegadishes for daily vegan recipes

Recipe
1 small Hokkaido pumpkin (organic if possible)
1/2 cup cashews
1/2 tbsp olive oil
1 small red onion
3 garlic cloves
2 tbsp tapioca starch
2 cups water
3 tbsp nutritional yeast
1 tsp turmeric
1/2 tbsp coconut aminos
1 lemon
Salt to taste
Optional
1 tsp of vegetable broth paste/powder
For the roasted pumpkin
1/2 tbsp olive oil
1/2 tsp paprika
1/2 tsp turmeric
Dash of cayenne pepper
Salt to taste
Additionally
2 servings pasta of choice
(I used lemon rigatoni)
Optional to serve with
Fresh arugula
Pumpkin seeds

Wash pumpkin (peel if not organic), cut into 4 large pieces and clean out seeds and strings.
Cut everything into bite size chunks.
Dice onion and garlic, heat up 1/2 tbsp of olive and fry onions until fragrant, then add garlic, cashews and 2 cups of the cubed pumpkin. Continue cooking for a few more minutes. Add 2 cups of water, bring to a boil and let simmer for 20 minutes.
Turn off the heat and add tapioca starch, nutritional yeast, turmeric and coconut aminos.
Transfer to a blender, food processor or use a handheld blender and blend until sauce is smooth and creamy.
Add about 1 tbsp of the lemon juice and season to taste with salt.
For the roasted pumpkin, add remaining cubes to a bowl and toss with oil and spices.
Place on a line baking sheet and bake for ~ 25 minutes at 375 F/190 C. Depending on how large you cut the pieces you may need to adjust baking time and add another 5 min or more.
Squeeze some lemon juice over roasted pumpkin when done.
Add cheese sauce to pasta and pumpkin and enjoy.
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