It’s the best time of year! Spooky season! It is also October, National Pasta Month, so what better way to celebrate than combining pumpkin AND pasta? Don’t worry – this is a savory take on the more popular pumpkin spice, so get the crushed red pepper and hot sauce ready! (This recipe is adapted from biancazapatka.com)

Vegan Pumpkin Mac and Cheese

• 1 box of chickpea or lentil pasta, shells preferred (or desired pasta. Use chickpea or lentil for a gluten-free meal)
• 2/3 cup cashews, soaked in boiling hot water for 15 minutes
• 1 14 oz. can pumpkin puree (or 1 3/4 cup cooked pumpkin)
• 3 cloves garlic, minced
• 4 Tbsp nutritional yeast
• 2 tsp paprika
• 2 tsp olive oil (can omit for oil-free)
• 2 cups filtered water
• Kosher salt and fresh ground pepper to taste
• Crushed red pepper garnish (optional)

1. Bring a stockpot of salted water to a boil. Boil pasta according to box instructions.
2. In a high speed blender, add cashews, pumpkin, garlic, spices, and olive oil. Add 1 cup water. Process until smooth. Add 1 more cup water if sauce is too thick, and more if desired. Season with salt and pepper to taste.
3. Drain pasta and add desired amount of pumpkin cheese. Mix well.
4. Top with crushed red pepper, paprika, hot sauce, fresh parsley, or other desired toppings.
5. Enjoy!

Nothing quite like a hearty bowl of mac and cheese, especially on a Fall evening! You can save any leftovers in an airtight container for up to 3 days in the fridge. This sauce is also great as a bread dip! Just toast your favorite crusty bread and enjoy! Happy October!