almost vegan pumpkin mac n cheese

Happy Monday! How was your weekend? Our was good as it involved naps, new shoes, and walking. We also made this great dish last night. The recipe was vegan but I made some non-vegan substitutions based on what we had at home and it turned out great!

1 package, brown rice penne, cooked to el dente

1T margarine

1c milk

1T arrowroot powder

1/2t garlic powder

1/3c nutritional yeast

1T German mustard

1 15oz can pumpkin purée

1/4c whole wheat bread crumbs

1/4c grated parmesan


Preheat oven to 350.

Prepare pasta according to instructions, drain & set aside.

Whisk together milk, arrowroot powder and garlic in a bowl.

Melt margarine in a sauce pan. Whisk in milk mixture and let simmer for 2-3 minutes until it begins to thicken. Stir in nutritional yeast and mustard. Cook for 5 minutes. Mix in pumpkin purée and heat until warm.

Mix together breadcrumbs and parmesan. Set aside.

Combine sauce and pasta. Pour in a greased casserole dish. Top with breadcrumb mixtures. Bake in oven for 20 minutes or until top starts to brown.

Serve topped with green beans for an added vegetable!


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