Low Fat Vegan Pumpkin Mac and Cheese

Kelly Morisson shows us how to make a low fat, pumpkin flavored mac and cheese.
By Kelly Morisson

Low Fat Vegan Pumpkin Mac and Cheese

Low Fat Vegan Pumpkin Mac and Cheese
 
Prep Time
Cook Time
Total Time
 
A wonderful low fat vegan pumpkin mac and cheese recipe.
Author:
Recipe Type: Main
Serves: 2
Ingredients
  • 1 cup of uncooked elbow macaroni (use Easy Grain Free Pasta for a gluten/grain free and low carb version)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 6 tablespoons nutritional yeast
  • 1 cup Silk Pure Almond Unsweetened Original
  • 1 teaspoon minced garlic
  • 2 teaspoons Dijon mustard
  • Salt and pepper, to taste
Instructions
  1. Cook pasta according to package directions and set aside until ready to use.
  2. Meanwhile, bring almond milk to a boil in a pot over medium high heat. Whisk in nutritional yeast, minced garlic, and Dijon mustard, and continue to cook for two minutes, or until slightly thickened. Whisk in pumpkin puree until completely smooth and cook until desired consistency is reached. Add salt and pepper to taste. Stir in cooked pasta until the sauce is evenly distributed throughout.
  3. Transfer to plates and serve!
2 Comments

Leave a Reply

Your email address will not be published.

Rate Recipe: