A pumpkin puree based take on 'mac n cheese' using smoked paprika, nutritional yeast, and vinegar to replicate the flavours we love so much in the original version. Albeit it being healthier for us, it still manages to tick the comfort food box when it comes to taste and texture! Y U M!
600g pumpkin, skin removed and cut into cubes
1 tbsp olive oil
1 tsp dried oregano
2 tsp smoked paprika
2 large cloves garlic, whole
1/2 cup cashews (soaked in boiling water for 30 minutes)
1 cup plain, unsweetened almond milk (or other nut mylk of your choice)
1 tsp onion powder
1 tbsp nutritional yeast
1 tbsp apple cider vinegar
1/4 cup fresh parsley, finely chopped
600g quinoa pasta (or brown rice pasta, or legume pasta)
Sea salt & black pepper to taste
NOTE: You don't have to bake the pasta if you prefer to leave it creamy.