Vegan Pumpkin Mac and Cheeze Recipe

Name: Vegan Pumpkin Mac and Cheeze
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 CUP OF UNCOOKED ELBOW MACARONI; 1 CUPS SILK UNSWEET ALMONDMILK; 6 TBSP NUTRITIONAL YEAST; 1 TSP MINCED GARLIC; 2 TSP DIJON MUSTARD; 1 CUP PUMPKIN PURÉE (NOT PUMPKIN PIE FILLING); SALT AND PEPPER TO TASTE

Ingredients

1 CUP OF UNCOOKED ELBOW MACARONI
1 CUPS SILK UNSWEET ALMONDMILK
6 TBSP NUTRITIONAL YEAST
1 TSP MINCED GARLIC
2 TSP DIJON MUSTARD
1 CUP PUMPKIN PURÉE (NOT PUMPKIN PIE FILLING)
SALT AND PEPPER TO TASTE

	PREP TIME 5m	COOK TIME 15m	TOTAL TIME 20m
YIELD 2 servings

Instructions

Cook pasta according to package directions and set aside until ready to use.
Meanwhile, bring almondmilk to a boil in a pot over medium-high heat.
Whisk in nutritional yeast, minced garlic and Dijon mustard, and continue to cook for 2 minutes or until slightly thickened.
Whisk in pumpkin purée until completely smooth and cook until desired consistency is reached.
Add salt and pepper to taste.
Stir in cooked pasta until the sauce is evenly distributed.
Transfer to plates and serve.