November 20, 2011

Vegan Pumpkin Mac n' Cheese

From Arizona to snowy Spokane! It is official - the first snow storm of the season made its way to the inland northwest. It really does help set the mood for some hot chocolate and Christmas music though!

Not bad for the first storm of the year! It has now warm warmed up, so we are living in a sloppy mess until the next round of the white stuff. 

Who doesn't love to snuggle up to watch TV movies and eat warm gooey comfort food when snow is falling outside? Last night Mac N' Cheese was calling my name. If you have not yet figured it out I am a big fan of Angie over at Oh She Glows and this recipe is based on her Pumpkin Mac N' Cheese.

 Vegan Pumpkin Mac ‘n Cheeze 


Whole Wheat Pasta
1 cup baby spinach
1 tbsp Earth Balance (or other non-dairy butter replacer)
3/4 cup milk (I love coconut)
1 tbsp arrowroot powder (flour will do the trick too)
1/4 tsp garlic salt
6 tbsp nutritional yeast
1 cup canned pumpkin
Kosher  & black pepper, to taste (I used 1/2 tsp salt)

1. Cook pasta according to package directions
2. Melt Earth balance in a pot over low-medium heat.
2. In a small bowl, whisk together milk, arrowroot powder and garlic salt until clumps are gone. Add into pot and whisk.
3. Stir in nutritional yeast and pepper.  Whisk over low heat until thickened (only takes about 5 minutes).
4. Add in 1 cup of canned pumpkin and stir until combined and heated through.Your amazing cheeze sauce is complete!
5. When pasta is done stir fresh spinach into the water with the pasta for just a few seconds to allow spinach to wilt. Drain your pasta and spinach, return to saucepan and mix in cheeze sauce.Sprinkle on Cinnamon to taste.
6 Snuggle under a blanket and enjoy!

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