Mac ‘N’ Cheese

• If you’re making your own pumpkin puree, then see notes below. Use the same oven temperature (150°C / 300°F) to bake your garlic cloves for 8 minutes. Allow to cool completely before adding to the blender with the pumpkin.
• Cook the pasta according to the packet instructions. Make sure you salt your water well! Once the pasta is cooked, drain and drizzle with a little olive oil.
• To make the sauce add the pumpkin and garlic puree to a high-speed blender along with the arrowroot starch, almond/rice milk, salt, sage, nutritional yeast, vegan parmesan, freshly grated nutmeg, cinnamon and red pepper flakes. Blend on high until completely smooth.
• Pour the sauce into a deep skillet and cook on medium heat until the sauce thickens. If you feel it needs to be thinner at any point, even after you’ve added the pasta, add a little bit of milk and mix until you get the consistency you like!
• Add the pasta and stir to combine. Serve with more vegan cheese and some more chopped and toasted sage. You could even sprinkle some toasted pine nuts on top!