Name: Vegan Pumpkin Mac and Cheese with Kale
Total time: PT1800.0S
Yield: 4
Ingredients: 1/2 cup Cashew Nuts; 12 ounce Gluten-Free Brown Rice Fusilli; 3/4 teaspoon Sea Salt; 1 Yellow Onion; 4 clove Garlic; 1 bunch Kale; 3 tablespoon Olive Oil; 1/2 Lemon; 7 ounce Pumpkin Purée; 1 cup Unsweetened Cashew Milk; 1/4 cup Nutritional Yeast; 1 teaspoon Smoked Paprika; 1 tablespoon White Miso Paste; 1/2 cup Gluten Free Panko Breadcrumbs

This vegan mac and cheese gets its creamy base from a mixture of pumpkin, cashews, and cashew milk. It's made even healthier with gluten-free pasta and kale!

Oven

Intermediate

Vegan Pumpkin Mac and Cheese with Kale

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

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sugars

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Cashew Nuts

Gluten-Free Brown Rice Fusilli

ounce

Sea Salt

teaspoon

Yellow Onion

Garlic

clove

Kale

bunch

Olive Oil

tablespoon

Lemon

Pumpkin Purée

Unsweetened Cashew Milk

Nutritional Yeast

Smoked Paprika

White Miso Paste

Gluten Free Panko Breadcrumbs

Blender

Stove

In a medium heat-proof bowl, cover the {@0:} in boiling water and set aside to soak for 15 minutes.

In a medium heat-proof bowl, cover the Cashew Nuts (1/2 cup) in boiling water and set aside to soak for 15 minutes.

Bring a large pot of heavily salted water to boil and cook the {@0:} one minute less than the packaged directions (they will finish cooking in the oven). Drain thoroughly.

Bring a large pot of heavily salted water to boil and cook the Gluten-Free Brown Rice Fusilli (12 ounce) one minute less than the packaged directions (they will finish cooking in the oven). Drain thoroughly.

Meanwhile, heat {@1:} in a large oven-proof skillet. Sauté the {@0:} and {@2:} over medium heat until soft, about 5 minutes. Transfer to the bowl of a blender.

Meanwhile, heat Olive Oil (2 tablespoon) in a large oven-proof skillet. Sauté the Yellow Onion (1 N/A) [diced] and Garlic (4 clove) [minced] over medium heat until soft, about 5 minutes. Transfer to the bowl of a blender.

Meanwhile, heat Olive Oil (2 tablespoon) in a large oven-proof skillet. Sauté the Yellow Onion (1) and Garlic (4 clove) over medium heat until soft, about 5 minutes. Transfer to the bowl of a blender.

Add the {@0:} to the pan and sauté over medium heat until wilted, about 2 minutes.

Add the Kale (1 bunch) [de-stemmed, finely chopped] to the pan and sauté over medium heat until wilted, about 2 minutes.

Add the Kale (1 bunch) to the pan and sauté over medium heat until wilted, about 2 minutes.

Season with {@0:} and toss together with the cooked pasta. Set the skillet aside.

Season with Sea Salt (1/4 teaspoon) and toss together with the cooked pasta. Set the skillet aside.

To the blender bowl containing the onion mixture, add the {@1:}, {@0:}, {@2:}, {@4:}, {@3:}, 1 tablespoon {@6:}, and {@5:}. Drain the cashews and add them to the blender. Purée until very smooth and the consistency of a velvety soup.

To the blender bowl containing the onion mixture, add the Pumpkin Purée (7 ounce), Unsweetened Cashew Milk (1 cup), Nutritional Yeast (1/4 cup), Smoked Paprika (1 teaspoon), White Miso Paste (1 tablespoon), 1 tablespoon Lemon (1/2 N/A) [juiced], and Sea Salt (1/2 teaspoon). Drain the cashews and add them to the blender. Purée until very smooth and the consistency of a velvety soup.

To the blender bowl containing the onion mixture, add the Pumpkin Purée (7 ounce), Unsweetened Cashew Milk (1 cup), Nutritional Yeast (1/4 cup), Smoked Paprika (1 teaspoon), White Miso Paste (1 tablespoon), 1 tablespoon Lemon (1/2), and Sea Salt (1/2 teaspoon). Drain the cashews and add them to the blender. Purée until very smooth and the consistency of a velvety soup.

In a small mixing bowl, combine the {@1:} with {@0:}.

In a small mixing bowl, combine the Gluten-Free Panko Breadcrumbs (1/2 cup) with Olive Oil (1 tablespoon).

In a small mixing bowl, combine the Gluten Free Panko Breadcrumbs (1/2 cup) with Olive Oil (1 tablespoon).

Pour the pumpkin sauce over the pasta and stir until it coats all the pasta. Spread in an even layer and sprinkle with the breadcrumbs.

Transfer the skillet to the broiler and brown for 5 minutes, or until the topping is golden brown and the sauce is bubbling.

Vegan Pumpkin Mac and Cheese with Kale

4.2

30MINS

$1.66

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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