I hope everyone had a great holiday weekend! Ours was busy but I did get some time to cook and bake, so I'll have some fun things to share in the next couple weeks. After last week's epic cake of chocolate amazingness, I felt like a filling main dish pasta recipe was in order.
Pumpkin "Mac 'n Cheese" with Swiss Chard and Pine Nuts
serves 4-6, adapted from oh she glows
1 lb penne or spiral pasta
1 Tbsp vegan butter
3/4 C unsweetened almond milk
1 Tbsp arrowroot powder or cornstarch
1/4 tsp garlic powder
6 Tbsp nutritional yeast
2 tsp Dijon mustard
1 C canned pumpkin puree
salt and pepper to taste
3-5 leaves swiss chard, chopped
1/2 C pine nuts
optional: red pepper flakes for some spice
Cook your pasta according to package directions. Drain and set aside.
Melt the vegan butter in a saucepan over medium heat.
In a separate bowl whisk the milk, arrowroot, and garlic powder and then add this into the pan.
Add the nutritional yeast, dijon, and salt & pepper. Continue to whisk until the sauce has thickened.
Add in the canned pumpkin and whisk until heated.
In a small pan toast the pine nuts on medium heat until slightly browned.
Combine the cooked pasta with the sauce, and add in the chopped swiss chard. Stir until combined and let sit for a few minutes to let the chard wilt a little.
Serve topped with the toasted pine nuts.
This was my first attempt at making a "cheese" pasta and I think it came together really well! There is a lot of healthy stuff hiding in that sauce so I felt good after eating it - not weighed down like usually happens after eating a really rich and creamy dish. Paired with a side salad, this was a delicious meal!
I think I may try some alfredo sauce next. Do you have a favorite creamy pasta recipe?
Thanks for stopping by!