PUMPKIN MACARONI AND CHEESE

November 17, 2019 by Renee Tavoularis

Ingredients

16 ounces gluten-free pasta of your choice
1 small head cauliflower, cut into small florets
1 cup pumpkin puree
1 ½ cups coconut milk
1 cup nutritional yeast
1 tablespoon tamari
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon sea salt
½ teaspoon ground black pepper 

Instructions

• Cook pasta according to package directions until al dente and set aside.
• While the pasta is cooking, steam the cauliflower florets for 8-10 minutes in a steamer basket.
• Place the steamed cauliflower, pumpkin puree, coconut milk, nutritional yeast, tamari, garlic powder, smoked paprika, sea salt and black pepper in a blender. Blend on high until well combined and smooth, about 1-2 minutes.
• Place the pasta and pumpkin sauce in a large bowl and toss well to combine. Serve immediately.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a small amount of water to a pot with the pasta and heat all the way through.