This vegan mac and cheese is incredibly creamy and oh so cheesy! You won't actually believe how yum this dairy-free version is. Back in my non-vegan days, I never liked mac 'n' cheese. I thought it was way to heavy for my belly and to my opinion, this popular comfort dish was a bit too boring for me too.

I have always been a veggie lover and for me, a meal without a vegetable isn't a real meal. But hey that's just me as so many of us just need their mac 'n' cheese fix once in a while.

It's probably the cheese addiction talking. Though I do not remember all the details from the study, researchers found that cheese has some very addictive compounds similar to some drugs..... But anyway, whether you are a cheese addict or not I am sure you will love my vegan, dairy-free and added veggie twist to this all-time favorite.

PUMPKIN MAC N CHEESE WITH CAULIFLOWER

#MakeItHealthy TIP

Though you could opt for a can of pumpkin puree, making your own is super easy and it tastes so much better. But not only that..... if you make your own you are absolutely sure no yucky chemicals are added to improve the color and flavor, or no chemicals have steeped in the pumpkin puree form the cans it is stored in.

Every time I need pumpkin puree or marinara sauce I always make a big pot and freeze portions for later. Easy, healthy and so much better.

INGREDIENTS (SERVES 2)

For the cheesy pumpkin puree

2 small pumpkin or 1 big one
1 cup carrot, roughly chopped
1/4-1/2 cup unsweetened plant-based milk, use one with a neutral flavor (I used rice milk)
1/2 cup nutritional yeast (for the cheese flavor)
1/2 cup water or veggie stock
Sea salt and black pepper to taste

FYI: if not making your own pumpkin puree, use cans instead of the roasted carrots and pumpkin

For the pasta

Pasta of your liking
1.5 cup cauliflower florets
3/4 cup cooked chickpeas
1/2 cup onion, chopped
2 cloves of garlic, minced
1.5 cups fresh spinach, chopped
Sunflower seeds, toasted (topping)
Approximately 1.5-2 cup of the cheesy pumpkin puree

DIRECTIONS

Roast the pumpkin in big pieces with some cooking oil. No need to peel. the peel will easily come off when roasting. Roast for about 20 minutes, then add carrots, the cauliflower, and chickpeas. If using pumpkin puree, skip pumpkin and carrot roasting. When the pumpkin and carrots are tender and slightly browned, remove the peel and add them to a blender with all other pumpkin sauce ingredients. Process until smooth.
Cook pasta according to the instructions on the package.
Heat cooking oil over medium heat. Saute onion for 3-4 minutes. Then add garlic and cook for 1-2 minutes more.
Then add the spinach and cook for 1-2 minutes or until wilted.
Add the pumpkin sauce, drained pasta, and roasted chickpeas and cauliflower. Season with sea salt and pepper. Cook until heated through.
Divide over bowl or plates and serves with some toasted sunflower seeds on top.