CHEESY PUMPKIN PASTA BAKE

Vegan pumpkin mac 'n cheese meets pasta bake. We used to go crazy for any kind of pasta bake when we were little kids, and as we're still not fully grown up yet (no one ever is, you're safe!), we still like a good pasta dish. This one featuring pumpkin and carrots is totally fallproof and #healthy. Use your favorite pasta and allow yourself to be transported straight into your childhood. Did we mention it's heavenly creamy too?

COOKING TIME: 40 minutes // SERVINGS: 2-4 // MEAL: dinner

INGREDIENTS

- 2 carrots
- 2 potatoes
- 1/2 small pumpkin
- 1 onion
- 1 garlic clove
- 1/4 cup nutritional yeast flakes
- 2tbsp plant milk
- salt & pepper to taste
- 2,5 cups dry penne pasta

STEP-BY-STEP

1. Peel and roughly chop the carrots, potatoes, onion and pumpkin. Cook or steam until soft.
2. In a blender, combine the vegetables, garlic, nutritional yeast, milk and blend until smooth. Add salt and pepper to your own taste. Preheat your oven to 180°C or 350°F.
3. Cook the pasta al dente. Then drain and mix with the pumpkin cheese sauce.
4. Transfer the penne to a baking dish and bake for about 20 to 25 minutes.
5. Serve hot and optionally top with sliced almonds.