Pumpkaroni Cheese

Autumn means an abundance of pumpkin dishes, and Pumpkin Macaroni Cheese was a dish I'd heard about long before I decided to actually make it. While others incorporate other veggies, and sometimes beans, this is the bare minimum, gluten-free version.

We're lucky enough to have home-grown pumpkins this year, too!

2 cups pumpkin, cut into cubes (skin on)

1 cups soymilk or silken tofu (or a mixture of both)

1 cup nutritional yeast

Salt & pepper, to taste

1 (500g) bag cooked pasta (gluten-free macaroni, penne, or tortellini work well)

In a medium-sized saucepan, set the pumpkin to boil. Turn down to a simmer, and let it cook until soft (around 12 minutes).

Drain, and leave to cool for a few minutes.

Place the pumpkin, milk, yeast, powder, salt, and pepper in a blender or food processor. Mix until thoroughly combined and soup-like.

Serve over the pasta.

Optional: Combine with steamed peas, fake bacon, or other veggies.