Pumpkin Mac n’ Cheese

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.

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.

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.

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.

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