I think it is safe to say that almost anyone loves mac’n’cheese, adults and children alike. For me it’s a comfort food. I’d rather have a homemade, creamy and cheesy mac’n’cheese over the boxed mac’n’cheese. My kids love all types of mac’n’cheese.
It’s easy to sneak in some veggies and then bake. It’s always a hit in our house. Years ago, before kids, I would make a vegan creamy pumpkin mac’n’cheese, and it has became a staple during the fall and winter months, as I love to use pumpkin puree to make anything from sweets to savory meals / dishes. This has been a favorite, even among my kids and husband. It’s chuck full of some great nutrients, and it’s simple to make. Pair it with your favorite protein source and a nice salad, and you have a complete meal.
I think it is best paired with a kale salad or even kale chips. Pumpkin packs more than just vitamin A; it also has essential fatty acids like omega 3 and omega 6, great for fighting inflammation. It could be labeled an antioxidant and anti-inflammatory. In short it’s great to have around in the winter and fall months when flu season is at it’s worst and the common cold. It’s almost as if it was made to be in season during the late fall months.
Try this Vegan Pumpkin Mac’n’Cheese at your next meal or bring it along to your next holiday party. It’s a dish that makes you feel as if you are indulging, because it’s creamy and rich, but it has healthy fats and vitamins and minerals to keep you ready for the holiday season. Turmeric is used to help bring warmth to the dish, and it boosts anti-inflammatory properties as well as anti-aging and antioxidants.
Coconut milk is used to bring the creaminess and healthy fats, and nutritional yeast is used for it’s cheesy taste and warming additions. You can use vegan mozzarella for your cheese and it’s a dish everyone can enjoy (making it vegan). I use GF penne pasta as well.
- 1 16 ounce bag of GF penne pasta
- 1 c coconut cream
- 1 c almond milk
- 2 c pumpkin puree (homemade or canned)
- ¼ – ½ c shredded mozarella cheese (can sub for vegan mozarella)
- ¼ c nutritional yeast
- 2 Tbs ground flax
- ½ – 1 tsp salt
- ½ – 1 tsp pepper
- 1 tsp turmeric
- Topping (optional)
- ¼ c ground flax (or bread crumbs)
- ¼ c Parmesan cheese
- ½ – 1 Tbs oil
- Preheat oven to 350 degrees.
- Cook noodles according to package directions. While noodles are cooking beginning preparing pumpkin sauce.
- Heat milk and coconut cream over medium heat, stirring often. Add in salt, pepper, and turmeric. Allow to thicken some.
- Add in ground flaxseed and nutritional yeast. Once thickened, stir in pumpkin and mozzarella. Once cheese has melted and noodles are done, add sauce to noodles.
- Pour into a greased 9 X 13 inch pan. Sprinkle topping over noodles and bake for 25-30 minutes.
- Topping: Mix ground flax (or bread crumbs) and Parmesan cheese (leave out if vegan). Stir in the oil, until mixture is crumbly.
Have a great week Friends and Family!! Next week I’ll be sharing some of my favorite Christmas recipes, ones I make for neighbors and friends, as well as a fun DIY Christmas idea as part of my partnership with Barleans. DIY gifts are great for the Holidays, because you save on money and they can be just what you in-loves or co-workers need.
Mariah has taken a little sabbatical this past month, as she is prepping for the Bar Exam. She’ll be back to share with me our goals for the blog and our business in the New Year later this month.
Until Next Time Be Whole and Be Fit
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