Empty My Fridge
Pumpkin Mac & Cheese Bake
Ingredients
- Pasta · cooked7 oz
- Olive oil4 tsp
- Onion · finely chopped¼ cups
- Garlic3 cloves
- Sage¼ cups
- Chili flake · flakesto taste
- Pumpkin¾ cups
- Milk1 ¾ cups
- Starch1 tbsp
- Nutritional yeast2–4 tbsp
- Thyme · dried½ tsp
- Salt1 tsp
- Black pepper¼ tsp
- Garlic powder½ tsp
- Mustard1–2 tsp
- Additional flavors
- Breadcrumb⅓ cups
Instructions
- Cook the pasta according to the package, rinse in cold water and set aside. Preheat the oven to 400°F (205°C).
- Put 2 teaspoons of oil in a baking dish. Scatter over the onion, garlic, a third of the sage, the red pepper flakes and a pinch of salt. Bake for 6 to 8 minutes.
- Meanwhile, blend the sauce ingredients until smooth. Taste and adjust the salt and flavor.
- Add the cooked pasta to the baking dish, pour over the sauce and toss well. Stir in some of the sage.
- In a small bowl, mix the breadcrumbs with the remaining sage, the salt and the olive oil.
- Spread the breadcrumb topping over the pasta. Bake for 20 to 25 minutes, then broil for about 1 minute. Rest a few minutes before serving.
- To freeze: bake the mac with half the breadcrumb topping for 20 minutes, cool completely, then freeze. Cover the surface with foil or pack into portions with as little air as possible above the mac.
- To reheat: thaw overnight, add the breadcrumb topping and bake for about 15 minutes until hot through and golden on top.
Summarized from Vegan Richa's video. Watch it for the details.
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