ROASTED PUMPKIN MAC & CHEESE WITH SHITAKE MUSHROOMS
1 hour, hard, Serves 4-6
A creamy mac and cheese with a Big Mountain flair
Featured Products
Add our veggie links to creamy mac and cheese for an extra kick of flavour and nutrition.
Ingredients
- 2 tbsp of Olive Oil, divided
- 2 ½ cups Pumpkin, cubed (approx half of a medium pie pumpkin)
- ½ tsp dried thyme
- ¼ tsp dried Sage
- ⅛ tsp Smoked Paprika
- ⅛ tsp Cinnamon
- ⅛ tsp Chili Powder
- 2-3 fresh Sage leaves, finely diced
- 2-3 fresh sprigs of Thyme
- Salt and Pepper
- SAUCE
- 3 small/medium Potatoes, chopped
- 2 medium Carrots, chopped
- 1 Clove of Garlic, roasted
- ⅛ tsp Smoked Paprika
- ½ tsp Apple Cider Vinegar
- 3-4 tbsp Nutritional Yeast
- ½ cup soaked Cashews (or sunflower seeds)
- ¾ - 1 cup Oat Milk (or any plant based milk)
- Pinch of Turmeric
- Salt & Pepper
- PASTA
- 2 cups Shiitake Mushrooms, sliced
- 2 Fiesta Veggie Links, chopped (or Ancho Chipotle
- ⅛ tsp Liquid Smoke
- Salt & Pepper
- Sprinkle of Smoked Paprika
- 1 package of Macaroni Pasta (227g or 8 oz)
- ⅓ cup Pasta Water
Recipe Preparation
ROASTED PUMPKIN
- Preheat the oven to 425 then prepare the pumpkin for roasting by cutting it in half then scooping out the seeds (set aside for roasting) and pulp. Using a sharp knife, slice off the skin and cut the pumpkin into even shapes. Add the pumpkin and one garlic clove with the skin on (this will be used in the sauce) to a large baking dish then drizzle half of the olive oil over the pumpkin then add the spices (thyme, salt & pepper, smoked paprika, cinnamon, chili powder, and sage). Use your hands or a spoon and mix everything together. Sprinkle the mixture with the fresh sage leaves and toss in a few sprigs of thyme
- Bake the pumpkin for 25 minutes, tossing them halfway through. Set the pumpkin aside.
PASTA
- Place cashews in a bowl and pour hot water over them then cover and let sit for 20 minutes.
- Fill a medium sized pot with about 2 inches of water then place the steamer basket in the pot, the water level should just be under the basket. Bring the water to a simmer over medium-high heat then add the potatoes and cook covered for 7 minutes then add the carrots and steam for another 7 minutes or until tender when pierced with a knife.
- Add the steamed vegetables, roasted pumpkin and the remaining ingredients for the sauce into a high speed blender. Squeeze the roasted garlic clove into the blender and blitz until smooth. Taste the sauce and adjust seasoning if necessary. Set the sauce aside.
- Cook the pasta at this time and reserve some of the water, drain and set aside.
- Add the remaining olive oil to a skillet over medium high heat then add the shitake mushrooms, give them a sprinkle of salt and pepper and saute for 3-5 minutes. Next add the smoked paprika and liquid smoke. Toss in the chopped veggie links and cook for 2-5 additional minutes. Turn the heat down to low.
- Add the pasta, the sauce and the reserved pasta water to the skillet and toss until everything is combined. Taste the pasta and adjust seasoning if necessary.
- Garnish with a sprinkle of sauteed sage if desired and a generous sprinkle of nutritional yeast.
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