With a little help of vegan Daiya Mozzarella Shreds, this Pumpkin Mac & "Cheese" is super creamy, full of flavor, and will make everyone happy!
Pumpkin Mac & "Cheese"
- 2 cups noodles
- 1/2 onion, chopped
- 1 clove garlic, chopped
- 1/2 cup water
- 1 15 ounce can pumpkin
- 1 package Daiya Mozarella Shreds
- 4 sage leaves, chopped
- 1/4 cup breadcrumbs
- salt & pepper, to taste
Cook the Noodles
Boil the noodles - drain and rinse under cold water when done.
Saute & Mix
Saute 1/2 a chopped onion and 1 clove of garlic in 1/2 a cup of water. Add in 1 15 ounce can of pumpkin and bring to a gentle simmer.
Add in the package of Daiya Mozarella Shreds and mix thoroughly.
Pour the noodles into a large casserole dish and add the pumpkin and cheese sauce and mix thoroughly.
Bake at 350 degrees for 30 minutes, covered.
Uncover, add the breadcrumbs and chopped sage to the top and bake another 15 minutes.
Add salt and pepper to taste!