Low Fat Vegan Pumpkin Mac and Cheese
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
Indulge in a creamy, low fat vegan mac and cheese with a seasonal twist of pumpkin, perfect for a cozy meal.
Ingredients
Units
Scale
- 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 unsweetened almond milk
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- In a medium pot, bring the almond milk to a boil over medium-high heat.
- Reduce the heat to medium and whisk in the nutritional yeast, minced garlic, and Dijon mustard until well combined.
- Add the pumpkin puree and continue to whisk until the sauce is smooth and heated through, about 3-5 minutes.
- Season the sauce with salt and pepper to taste.
- Add the cooked pasta to the sauce and stir until the pasta is well coated.
- Serve immediately, garnished with additional nutritional yeast or fresh herbs if desired.
Notes
For a gluten-free version, use a grain-free pasta. This dish is best served immediately but can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of almond milk to loosen the sauce. Adjust the seasoning to your preference, and feel free to add a pinch of nutmeg for extra warmth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3 grams
- Sodium: 300 mg
- Fat: 4 grams
- Carbohydrates: 45 grams
- Fiber: 7 grams
- Protein: 12 grams
- Cholesterol: 0 mg
Can you use just normal mustard? Will that affect the taste much?