Roasted Pumpkin Puree
I used fresh pumpkin in this recipe. If you don't have a fresh pumpkin, you can also use one cup of canned pumpkin puree (or something like that).
- Preheat oven to 370 degrees.
- Cut pumpkin into fourths. Take the seeds and stringys out.
- Place pumpkin on cookie sheet (or whatever you want to use) skin faced up.
- Bake for 1 hour or until pumpkin insides are tender.
- Let cool and scrape off pumpkin skin.
- Let pumpkin cool completely before pureeing. We used a food processor. It took a long time.
Pasta
I used elbow quinoa pasta. You can use whatever you want. I made had the water boil while making the sauce.
Mac and Cheez Sauce
- 1 tbsp & 1 tsp Earth Balance (or any butter replacer, or butter)
- 3/4 cup unsweetended Almond Milk (or coconut milk)
- 1 tbsp arrowroot powder
- 1/4 tsp garlic powder (we did a little more, we really like garlic)
- 7 tbsp nutritional yeast
- 2 tsp Dijon mustard (I thought Michael said tablespoon and I just kept squeezing the bottle. oops).
- 1 1/3 cup pumpkin puree (or canned pumpkin)
- salt and pepper, to taste
- In a bowl, whisk together milk, arrowroot powder, and garlic powder until it is not clumpy. Set aside.
- Put the Earth Balance into a pot over low-medium heat. Let it melt.
- Add bowl of milk mix into pot and mix.
- Stir in nutritional yeast, Dijon mustard, Salt and pepper. Mix until thickened.
- Add pumpkin puree and stir.
- Add cheezy sauce to noodles and enjoy!
This post is written by Karel.
Adapted from:
Oh She Glows Recipe
my original pictures
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