Ingredients
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- 2 tbsp olive oil
- 1/2 onion, diced
- 6-8 garlic cloves, grated
- 1 tsp dried thyme
- 400g pasta
- 6 cups boiling water
- salt + black pepper
- 1x425g canned pumpkin puree
- 1 1/4 cup plant milk
- 1 tbsp tomato puree
- 1 tsp ground paprika
- 1/4 tps ground cinnamon
- 1 1/2 cup vegan cheese
- 1 cup nutritonal yeast
- 1 tbsp dijon mustard
- 2 tsp maple syrup
- 1 tsp apple cider vinegar
Instructions
- Heat a little oil in a large pot over medium heat. Add the chopped onion and cook until softened and golden. Stir in the grated garlic and dried thyme, cooking for about a minute until fragrant.
- Add the pasta and pour in enough hot water to cover it completely. Add 1 tsp salt. Bring to a boil, then cook for 6–8 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking. Do not drain the water, as the starchy cooking liquid helps create a creamy sauce.
- Add the pumpkin purée, vegan cheese, nutritional yeast, tomato purée, plant-based milk, Dijon mustard, paprika powder, and a dash of ground cinnamon. Stir well until all the ingredients are combined. Cover the pot and cook for another 7–9 minutes, stirring occasionally, until the vegan cheese melts and the pumpkin sauce becomes thick and creamy.
- Finally, stir in the maple syrup and apple cider vinegar. Season with salt and black pepper to taste, mixing well to balance all the flavors. If the sauce becomes too thick, add a splash of hot water or plant-based milk to reach your desired consistency.
- Serve your creamy vegan one-pot pumpkin mac and cheese warm and enjoy this comforting, dairy-free meal!