Vegan Pumpkin Mac and Cheese

Dietitian Emily Newhard’s Vegan Pumpkin Mac and Cheese is high in vitamins and minerals and packed with a serving of veggies.

Serves 6

12 oz. dry whole wheat pasta- elbows or penne
1 tsp. canola oil
1 tbsp. minced garlic
1 can (14 oz) pumpkin puree 
12 oz. silken tofu
4 oz. soy or almond milk (unsweetened)
½ cup nutritional yeast flakes
1 tsp. dried thyme
2 1 tsp. salt

Directions:

1. Cook the pasta according to directions on the box. Drain and set aside. 
2. In a medium saucepot over medium heat, sauté the garlic in the oil for three minutes or until translucent. Add the pumpkin and stir until combined. 
3. In a blender, combine the tofu, milk and nutritional yeast. Blend until smooth and add to the pot with the pumpkin mixture. 
4. Add the thyme and salt and stir occasionally until your mixture has reached the desired texture and thickened slightly. Taste and season, if needed. 
5. Toss with the cooked pasta and serve warm.