Pumpkin Mac 'n Cheese
Serves 6
Ingredients
340g small pasta shells
1 1/2 Tbsp vegan butter (I use Miyoko’s)
1 lb. lean ground veal
2 cloves garlic, minced
1 small onion, diced
2 Tbsp tomato paste
1 tsp dried rosemary
2 Tbsp nutritional yeast
1 1/2 cups pure pumpkin
3/4 cup unsweetened dairy free milk (I used ripple milk)
8 oz. vegan cheese
Method
Bring 2L salted water to a boil over HI heat.
Melt butter in a skillet over HI heat. Add veal and break apart, cook through. Season with salt and pepper.
Add onions and garlic, tomato paste, nutritional yeast and rosemary. Mix the ingredients together in the pan.
Cook the pasta shells according to box directions. Reserve 1/3 cup pasta water and drain pasta once cooked. Return to pot.
Add pumpkin and ripple milk to veal and mix to combine. Season to taste. Heat through over MED-HI heat.
Add pumpkin mixture and cheese to pasta pot and mix through. Add pasta water to thin it out. Keep stirring until the cheese has melted. Season to taste.