Baked Pumpkin Mac & Cheese
Here I offer you one of my fav comfort meals that also happens to be vegetarian. This Baked Pumpkin Mac & Cheese recipe will fill your belly, but leave you feeling healthy and radiant.
Baked Pumpkin Mac & Cheese
Servings: 6 Servings
Calories: 305kcal
Ingredients
- 3 cups dry gluten-free pasta
- 2 cups water
- ½ cup raw cashews
- ¾ cup pumpkin puree
- ½ cup nutritional yeast
- 2 teaspoons gluten-free miso paste
- 2 tablespoons brown rice flour
- ½ cup shredded cheese use dairy-free cheese if desired
- ½ cup gluten-free breadcrumbs
Instructions
- Cook the pasta according to the package instructions. While the pasta is cooking, preheat the oven to 375ºF. Once the pasta is cooked, drain it and set it aside.
- Put the water, cashews, pumpkin, nutritional yeast, and miso in a high powered blender. Blend on high until smooth and creamy. Transfer the sauce into a saucepan on the stove and whisk in the brown rice flour. Turn on the stove to medium heat and continue to whisk until the sauce has started to thicken slightly, about 1 minute. Stir in the pasta and shredded cheese.
- Pour into a square baking dish and sprinkle with breadcrumbs. Bake on the center rack for 20-25 minutes until the top has started to brown and the mixture is bubbling. Remove from the oven and serve immediately.
Nutrition
Nutrition Facts
Baked Pumpkin Mac & Cheese
Amount Per Serving
Calories 305
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Cholesterol 7mg2%
Sodium 140mg6%
Potassium 224mg6%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 1g1%
Protein 10g20%
Vitamin A 4830IU97%
Vitamin C 1.3mg2%
Calcium 62mg6%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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