This High Protein Pumpkin Mac and Cheese recipe puts a nutritious spin on a classic dish. Elbow or shell pasta is enveloped in a velvety pumpkin puree sauce, featuring savory notes of garlic, dijon mustard, and dried sage. Topped with pine nuts and red pepper flakes, this plant-powered delight offers a flavorful dining experience. With 15.1g of protein per serving, it's a wholesome twist on traditional mac and cheese, perfect for satisfying your cravings.
Bring 4 cups water to a boil in pot, add pasta, and cook for about 10 minutes (according to package instructions). Drain, return to pot, and cover to keep warm.
While pasta cooks, heat oil in a pan on medium heat and sauteé garlic for about 1 minute.
Blend all ingredients (sauteed garlic, pumpkin, protein powder, almond milk, nutritional yeast, dijon mustard, sage, red pepper, salt and pepper) in a blender until smooth; About 1 minute.
Transfer sauce to pan and heat until slightly bubbly and thickened, about 1 minute.
Add pasta and toss to coat evenly. Add pasta water if needed to thin.
Garnish with pine nuts, red pepper flakes and serve!
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Ingredients
Directions
Bring 4 cups water to a boil in pot, add pasta, and cook for about 10 minutes (according to package instructions). Drain, return to pot, and cover to keep warm.
While pasta cooks, heat oil in a pan on medium heat and sauteé garlic for about 1 minute.
Blend all ingredients (sauteed garlic, pumpkin, protein powder, almond milk, nutritional yeast, dijon mustard, sage, red pepper, salt and pepper) in a blender until smooth; About 1 minute.
Transfer sauce to pan and heat until slightly bubbly and thickened, about 1 minute.
Add pasta and toss to coat evenly. Add pasta water if needed to thin.
Garnish with pine nuts, red pepper flakes and serve!
