Lemon Pumpkin Mac & Cheese with Roasted Pumpkin A scrumptious and comforting rec…

🍊 Lemon Pumpkin Mac & Cheese with Roasted Pumpkin 🤤 A scrumptious and comforting recipe it’s good to attempt!! 😋😋
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Recipe:
1 small Hokkaido pumpkin (natural if potential)
half cup cashews
half tbsp olive oil
1 small crimson onion
three garlic cloves
2 tbsp tapioca starch
2 cups water
three tbsp dietary yeast
1 tsp turmeric
half tbsp coconut aminos
1 lemon
Salt to style
Non-obligatory:
1 tsp of vegetable broth paste/powder
For the roasted pumpkin:
half tbsp olive oil
half tsp paprika
half tsp turmeric
Sprint of cayenne pepper
Salt to style
Moreover:
2 servings pasta of selection
(I used lemon rigatoni)
Non-obligatory to serve with:
Contemporary arugula
Pumpkin seeds
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🌱 Wash pumpkin (peel if not natural), lower into four giant items and clear out seeds and strings.
Reduce every thing into chunk dimension chunks.
Cube onion and garlic, warmth up half tbsp of olive and fry onions till aromatic, then add garlic, cashews and a pair of cups of the cubed pumpkin. Proceed cooking for just a few extra minutes. Add 2 cups of water, deliver to a boil and let simmer for 20 minutes.
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🌱 Flip off the warmth and add tapioca starch, dietary yeast, turmeric and coconut aminos.
Switch to a blender, meals processor or use a handheld blender and mix till sauce is easy and creamy.
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🌱 Add about 1 tbsp of the lemon juice and season to style with salt.
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🌱 For the roasted pumpkin, add remaining cubes to a bowl and toss with oil and spices.
Place on a line baking sheet and bake for ~ 25 minutes at 375 F/190 C. Relying on how giant you chop the items you might want to regulate baking time and add one other 5 min or extra.
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🌱 Squeeze some lemon juice over roasted pumpkin when executed.
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🌱 Add cheese sauce to pasta and pumpkin and luxuriate in 😍
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📸 by plantbased.traveler