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Vegan Pumpkin Mac 'N' Cheese | Minimalist Baker Recipes

Ingredients

• 1 (2-3-lb) sugar or pie pumpkin (or sub 2 cups (450 g) canned pumpkin puree*)
• optional: 1 Tbsp (15 ml) avocado or coconut oil
• 2 cloves garlic (6 g or 1 Tbsp)
• 2 Tbsp (14 g) arrowroot starch
• 1-1 1/4 cup (240-300 ml) unsweetened plain almond or rice milk (start with 1 cup)
• 1/2 tsp sea salt
• 2-3 Tbsp (4-6 g) chopped sage or thyme (I used half thyme, half sage)
• 4-5 Tbsp (12-15 g) nutritional yeast
• 3-4 Tbsp (15-20 g) vegan parmesan cheese
• 1/4 tsp pumpkin pie spice
• optional: 1/4 tsp red pepper flake or cayenne pepper
• 10 ounces (283 g) gluten-free pasta (I love Bionaturae pastas and Trader Joe’s gluten-free fusilli)
• Vegan parmesan cheese
• Fresh sage sautéed in oil over medium heat for 1 minute or until just slightly browned
• Pine nuts

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