Pumpkin Black Bean Macaroni and Cheese
Two cups of pumpkin purée stirred into the cheese sauce, over black bean rotini. The pumpkin makes it orange enough that nobody asks what is in it, and the pasta quietly brings the protein.
Use plain pumpkin purée, not pumpkin pie filling — the tin sits next to it on the shelf and is already sweetened and spiced. The sauce is made in its own pan and poured over drained pasta, so start it when the water goes on.
PREP TIME
5 minutes
COOK TIME
20 minutes
INGREDIENTS
9
Serves: 4
Ingredients
- 8 oz8 oz8 oz Black Bean Rotini, organic (we also added the last of the whole wheat elbows we had in the pantry)
- 2 cups2 cups2 cups Pumpkin Purée, organic
- 2 tsp2 tsp2 tsp Garlic, minced
- 1/4 tsp1/4 tsp1/4 tsp Pumpkin Pie Spice
- 1/4 tsp1/4 tsp1/4 tsp Black Pepper
- 1/2 tsp1/2 tsp1/2 tsp Salt
- 2 Tbsp2 Tbsp2 Tbsp Non-Dairy Buttery Spread, or butter (for dairy-free, we use Earth Balance)
- 1 cup1 cup1 cup Milk, milk of choice (for dairy-free, almond milk is best for creaminess)
- 1 cup1 cup1 cup Shredded Cheese, for dairy-free, we've used nutritional yeast
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cook pasta according to package directions.
- In a separate saucepan, combine all remaining ingredients and let boil.
- Afterwards, lower heat and stir until all butter and cheese has melted.
- Pour over pasta and enjoy!
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My Notes:
About This Recipe
Show nutritional information
Entrées Other Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 80 |
| Fat: | 2 g |
| Carbohydrates: | 14 g |
| Protein: | 3 g |
| Cholesterol: | 9 g |
| Sodium: | 304 mg |
| Fiber: | 3 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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