Nutrition
Calories: 636kcal | Carbohydrates: 66.9g | Protein: 53.7g | Fat: 10g | Fiber: 20g
This Stove-top Pumpkin Mac & Cheese is really quick to make tastes like Fall and has 38% protein. The macro magic is from the Extra Firm Silken Tofu and Nutritional Yeast that are used to make the sauce. We also used red lentil pasta for extra protein!
Servings
Ingredients
- 4 servings Red Lentil Pasta
- 1/2 Onion diced
- 1 bulb Garlic minced
- 11 oz Extra Firm Silken Tofu I used Mori Nu
- 1/2 cup Pumpkin Puree
- 1/2 cup Soy Milk unsweetened
- 2 tbsp Lemon Juice
- 1/2 cup Nutritional Yeast
- 1 tsp Rubbed Sage
- 1 tsp Pumpkin Pie Spice
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- Vegan Parmesan optional
Instructions
- Boil pot of water and cook pasta per package instructions.
- In a medium heat skillet, saute onions until translucent. Add garlic and saute for another 2-3 minutes, stirring regularly.
- In a blender, blend tofu, pumpkin puree, nutritional yeast, soy milk, lemon juice and all spices until smooth and creamy.
- Add sauce to pan with onions and garlic. Mix together.
- Add in cooked pasta and mix well.
- Add some vegan Parmesan on top if you’re feeling fancy.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV Stove-top Pumpkin Mac and Cheese
Video
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