Creamy Vegan Pumpkin Mac n Cheese

It is fall!! Let the coziness begin :) This pasta is the perfect way to end your week. Its’ creaminess comes from the pumpkin and coconut milk combo, making it irresistible. Guess what? It’s not even bad for you! Packed with healthy fats, protein and nutrients — what more could you ask for?

GF, vegan and extremely addicting… Try this out and leave a comment below!

Serves 4-5 or makes great leftovers

The prep:

1. Cook pasta in water with salt for the directed time on package.

2. In a pan add olive oil and garlic. Let cook for 1-2 minutes before adding sage. Let sage cook until crispy. Option to remove sage or keep it in.

3. Add pumpkin puree and let it cook until it has cooked down and absorbed the flavors for about 10 minutes. Season with salt, pepper and red flakes.

4. Add coconut milk and continue to cook. Option to add cheese if desired. Pour pasta water and pasta in. Mix everything together until pasta is completely coated with sauce. Once sauce is cooked down and sticky to pasta, plate and enjoy!

The goods:

• 1 box shell pasta (chickpea banza)

• Olive oil

• 1 garlic cloves, minced

• 1 can pumpkin puree

• 1/2 can coconut milk

• Sage (add as much as you want)

• Salt, pepper, red pepper flakes

• 1/3 cup pasta water

• Optional: parm cheese or nutritional yeast