PUMPKIN MAC N’ CHEEZE

SERVES 3 | TAKES 20 MINUTES (+20 MINUTES PREP TIME)

• MACROS

  Calories (Kcal): 506

  P: 41g

  C: 73g

  F: 6g

INGREDIENTS

• 2 cups pumpkin, cubed

• 3-4 cloves garlic, peeled

• 1 block (300g) silken tofu

• 1/2 cup nutritional yeast

• S & P

• 375g high protein pasta (I use Vetta pasta, but if you are gluten free you can use a pulse pasta of choice)

• 1 head broccoli or beans, chopped

• 2 handfuls cherry tomatoes

METHOD

1. Preheat oven to 175 degrees⁣ Celcius.

2. Place pumpkin and garlic on a tray lined with baking paper or reusable silicon baking sheets, and bake for 30 minutes or until cooked (the smaller you cut your pieces, the faster they will cook). Half way through, add the tomatoes to the tray and allow to roast for the remaining 15 minutes. Alternatively, if you have an air fryer you can also roast your vegetables in there - adding in the tomatoes for the last 5 minutes.

3. Once the pumpkin, garlic, and tomatoes are cooked remove from the oven and allow to cool.

4. While they are cooling, in a large pot cook your pasta according to packet instructions. Add your broccoli or beans to the pot with the pasta to allow them to cook at the same time.

5. While waiting for the pasta/vegetables to cook, place the roasted pumpkin and garlic in a high speed blender along with the tofu, nutritional yeast, salt and pepper, and blend until smooth.

6. Once cooked, drain your pasta and place it back into the pot. Pour the blended pumpkin sauce mixture over the cooked pasta and mix until well combined.

7. Serve in your favourite bowl, top with the roasted cherry tomatoes, nutritional yeast, salt and pepper, and enjoy!