Pumpkin Mac n’ Cheese with Herb Breadcrumbs

Pumpkin Mac n’ Cheese

with Herb Breadcrumbs

dinner

Dinner Squash Pasta Nuts American High-Protein Winter Recipes Spring Recipes Seasonal Menu Quick and Easy Comfort Foods
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
690
FAT
15g
CARBOHYDRATES
110g
PROTEIN
26g

MAIN INGREDIENTS

  1. 3 garlic cloves
  2. ¼ oz fresh parsley
  3. 6 oz cavatappi
  4. 15.5 oz pumpkin purée
  5. 5.5 oz coconut milk
  6. 2 tbsp white miso paste
  7. ½ tsp dried thyme
  8. ¼ cup nutritional yeast
  9. ¼ cup panko breadcrumbs
  10. Salt and pepper*
  11. *Not Included
  12. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Large pot
  • 8x8 baking dish
  • Medium saucepan

INSTRUCTIONS

1
Prepare the vegetables

Bring a large pot of salted water to a boil for the pasta. Peel and mince the garlic. Pick the parsley leaves from the stems and roughly chop.

2
Cook the pasta

Once the water is boiling, add the pasta and cook until al dente, about 10 to 12 minutes. Drain the pasta, and return to the large pot, off of the heat.

3
Make the pumpkin mac n’ cheese

Place a medium saucepan over medium-low heat with the minced garlic, pumpkin purée, coconut milk, white miso paste, dried thyme, ½ tsp (1 tsp) salt, and a pinch of pepper. Cook, stirring occasionally, until smooth and creamy, about 10 to 12 minutes. Add the pumpkin sauce and just 2 tbsp nutritional yeast to the cooked pasta in the pot and and toss to combine.

4
Broil the mac & cheese

Set the oven to broil on low. Transfer the mac n’ cheese to an 8x8 baking dish. Sprinkle with the remaining nutrition yeast and panko breadcrumbs. Place the pumpkin mac n’ cheese on the middle rack and broil until lightly browned, about 3 to 5 minutes.

5
Serve

Sprinkle the pumpkin mac n’ cheese with chopped parsley and serve family-style. Mangia!