This recipe is comfort food at its best! It’s the best simple dinner for cold and rainy nights in. Potato and pumpkin puree make a super delicious cheesy sauce which is incredibly creamy and silky. This recipe will make about a small jar of sauce, if you have any leftover store it in the fridge, it also great to dip nachos or with roasted veggies and rice.
Pumpkin & Potato Mac & Cheese
- For the Sauce
- 3 small / medium sized potatoes
- 3 heaped tablespoons pumpkin / butternut squash puree
- 3 tbsp nutritional yeast
- 1 tsp Dijon mustard
- 1/2 tsp black pepper
- 2 tbsp unsweetened almond or soy milk
- 1/2 tsp sea salt
- Served with pasta of your choice (I have used gluten free pasta)
Peel the potatoes and chop them into chunks. Boil or steam them until they are really soft.
Drain them, allow to cool and place in your Ninja Blender alongside all the other ingredients for the sauce.
Blend really well until you have a super silky and smooth consistency.
If you find the sauce too thick add another splash of almond milk.
Cook the pasta according to the cooking instructions and mix with the sauce.
Serve with some black pepper, chilli flakes and extra nutritional yeast.
Store any leftover sauce in the fridge for few days.