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RECIPE
14 INGREDIENTS11 STEPS30MIN

Vegan Pumpkin Mac and Cheese with Kale

4.7
7 Ratings

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Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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This vegan mac and cheese gets it's creamy base from a mixture of pumpkin, cashews, and cashew milk. It's made even healthier with gluten-free pasta and kale!
30MIN
Total Time

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 cup
Cashew Nuts
3 cups
Gluten-Free Brown Rice Fusilli
3/4 tsp
1
Small  Yellow Onion , diced
4 cloves
Garlic , minced
1 bunch
Kale , de-stemmed, finely chopped
3 Tbsp
1/2
Lemon , juiced
or 1 tablespoon lemon juice
1 cup
Unsweetened Cashew Milk
1/4 cup
Nutritional Yeast
1/2 cup
Gluten Free Panko Breadcrumbs
(optional)

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Nutrition Per Serving

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CALORIES
615
FAT
23.1 g
PROTEIN
15.3 g
CARBS
92.9 g

Cooking Instructions

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Step 1
Preheat the broiler.
Step 2
In a medium heat-proof bowl, cover the Cashew Nuts (1/2 cup) in boiling water and set aside to soak for 15 minutes.
Step 3
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.
Step 4
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.
Step 5
Add the Kale (1 bunch) to the pan and sauté over medium heat until wilted, about 2 minutes.
Step 6
Season with Sea Salt (1/4 teaspoon) and toss together with the cooked pasta. Set the skillet aside.
Step 7
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.
Step 8
In a small mixing bowl, combine the Gluten Free Panko Breadcrumbs (1/2 cup) with Olive Oil (1 tablespoon).
Step 9
Pour the pumpkin sauce over the pasta and stir until it coats every noodles. Spread in an even layer and sprinkle with the breadcrumbs.
Step 10
Transfer the skillet to the broiler and brown for 5 minutes, or until the topping is golden brown and the sauce is bubbling.
Step 11
Serve hot, straight from the pan. Enjoy!

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Nutrition Per Serving
Calories
615
% Daily Value*
Fat
23.1 g
30%
Saturated Fat
3.0 g
15%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
92.9 g
34%
Fiber
9.6 g
34%
Sugars
9.1 g
--
Protein
15.3 g
31%
Sodium
547.3 mg
24%
Vitamin D
--
--
Calcium
212.4 mg
16%
Iron
4.2 mg
23%
Potassium
578.5 mg
12%
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