Why is the pasta cooked in so little water?

The recipe specifies cooking the shell pasta in just 3 cups of water so that the starchy liquid isn't drained but instead forms the base for the creamy sauce.

What gives this mac and cheese its cheesy flavor without dairy?

Nutritional yeast (nooch), vegan cheddar shreds, and vegan cheese seasoning provide the distinct cheesy flavor, complemented by mustard powder and tahini for depth.

Can I adjust the spice level of the pumpkin flavor?

The recipe includes cinnamon, nutmeg, and paprika for a warm, spiced pumpkin flavor; you can adjust the amounts of these spices to suit your preference.

How do I know when the sauce is thick enough?

After adding the pumpkin puree, nooch, tahini, and spices, mix over low heat until smooth, then stir in the cheese shreds until the sauce is very thick and creamy, simmering if needed.

How should I store leftover One Pot Vegan Pumpkin Mac And Cheese?

Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop with a splash of plant milk if needed to restore creaminess.

1.7K Views 2 years ago

One Pot Vegan Pumpkin Mac And Cheese
[Vegan]

AE By: Alexandra and Eian

Author Bio

Alexandra and Eian Kelly are a food-obsessed vegan couple from the East Coast of Canada.... Read More

Order with Instacart Download Our App

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

One Pot Vegan Pumpkin Mac And Cheese [Vegan]

Dairy Free

Vegan

Warm, cozy, vegan pumpkin mac and cheese is the perfect way to get your pumpkin fix. This vegan pumpkin pasta recipe is sweet, savory, extra thick and creamy, and so classy! The hint of cinnamon makes this dish perfect for Thanksgiving or Christmas dinner.

Ingredients You Need for One Pot Vegan Pumpkin Mac And Cheese [Vegan]

2 cups shell pasta
3 cups water
2 teaspoon salt
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon mustard powder
3/4 cup pumpkin puree
2/3 cup nooch
2 tablespoon tahini
3/4 cup vegan cheddar shreds
1 tablespoon parsley flakes
1 teaspoon paprika
1 teaspoon cinnamon
1/3 teaspoon nutmeg
1 tablespoon vegan cheese seasoning
2 teaspoon pepper

Order with Instacart Download Our App

How to Prepare One Pot Vegan Pumpkin Mac And Cheese [Vegan]

In a large pot, combine shells, water, salt, half of the garlic powder, half of the onion powder, and mustard powder. Cover and bring to a boil over medium heat, stirring frequently so the pasta doesn't stick.
Boil the pasta for about 20 minutes, or until the shells are tender, and most of the water has been absorbed.
Most of the water should be absorbed, don't drain the pasta, the leftover water serves as the base of the sauce.**
Once pasta is cooked, add pumpkin puree, Nooch, tahini, parsley, paprika, cinnamon, nutmeg, pepper, and cheese seasoning to the pot. Mix over low heat until smooth.
Mix in the cheese shreds. Stir until everything is well combined, melty, and thick. Simmer over low heat if the sauce is too runny. It should be very thick and creamy!