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2 tbsp olive oil

1 tbsp cornstarch or arrowroot powder

250 ml full-fat coconut milk or other unsweetened dairy-free milk

300 g cooked pumpkin or squash, mashed or blended (or you can use 300g tinned pumpkin after Halloween season has ended)

1/4 tsp ground nutmeg

1 tsp dijon mustard

1 tbsp balsamic vinegar

1/4 tsp ground turmeric

1 tsp onion powder

2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

500 g dried pasta

120 g kale washed and chopped

TO SERVE

5 tbsp mixed seeds (optional)

3 tbsp nutritional yeast flakes (optional)









INSTRUCTIONS

Add the olive oil to a medium saucepan on medium heat. Stir in the starch and mix with a wooden spoon until dissolved. Stir in the milk until well combined and it begins to thicken. Then mix in the rest of the ingredients, except for the pasta. Stir until you have a thick, glossy, smooth mixture and remove from the heat. Meanwhile, cook the pasta according to the packet's instructions until al dente. During the last two minutes of cooking, add the kale to the water. Drain the pasta and kale then mix with the sauce for a minute until well combined. Top with the seed mix and nutritional yeast (for an extra cheesy flavour) and serve!

VEGAN PUMPKIN MAC VIDEO:





It's autumn and you know what that means? It is the time of the pumpkinYou may not think so, but it turns out that pumpkin is the perfect addition to Mac 'n' Cheese. It is smooth, creamy and adds a sweet but earthy flavor to create the most generous pasta sauce, and the hottest! So if you think you do not like gourd, you should try this ...Now, I know I called this Mac 'n' Cheese "but there is no real cheese in this. Not even any fake cheese. But somehow, this combination of ingredients creates a familiar and charming taste. I will not lie, it's not like the classic Mac 'n' Cheese but it's good on its own. If you can get some nutritional yeast (found in health food stores and most supermarkets), they add a lot of rich flavor to the cheese, plus it is very good for you too.I also added some turnips that not only make this healthy, but also add a wonderful contrasting substance and flavor. The crispy green color is mixed with soft, fluffy oranges of gourd sauce. I like to top mine with some seeds for more crunchy texture.To make this recipe, Laura Ashley sent me a dish offering this cocktail, to serve this huge portion of pleasure! To decorate the table, I chose this beautiful autumn bouquet and the non-matching pumpkin and squash.This would offer a wonderful setting to share with friends or have an early dinner / lunch during the week, which can easily be reheated or eaten cold.