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High Protein Pumpkin-Flavored Mac and Cheese

High Protein Pumpkin-Flavored Mac and Cheese
Rating Love33
Yields4 ServingsDifficultyBeginnerPrep Time10 minsCook Time20 mins
CategoryCuisineCooking Method, Tags, ,

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.
 

 6 oz Dry Pasta (Elbow or Shells)
 ½ tsp Olive Oil
 1 ½ tbsp Minced Garlic
 1 ⅓ cups Pumpkin Puree, (not Pumpkin Pie Filling)
 1 cup Unsweetened Almond Milk
 6 tbsp Nutritional Yeast
 2 tsp Dijon Mustard
 2 tsp Dried Sage
 ½ tsp Crushed Red Pepper Flakes
 ¼ tsp Salt
 ¼ tsp Black Pepper
1

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.

2

While pasta cooks, heat oil in a pan on medium heat and sauteé garlic for about 1 minute.

3

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.

4

Transfer sauce to pan and heat until slightly bubbly and thickened, about 1 minute.

5

Add pasta and toss to coat evenly. Add pasta water if needed to thin.

6

Garnish with pine nuts, red pepper flakes and serve!

 

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Ingredients

 6 oz Dry Pasta (Elbow or Shells)
 ½ tsp Olive Oil
 1 ½ tbsp Minced Garlic
 1 ⅓ cups Pumpkin Puree, (not Pumpkin Pie Filling)
 1 cup Unsweetened Almond Milk
 6 tbsp Nutritional Yeast
 2 tsp Dijon Mustard
 2 tsp Dried Sage
 ½ tsp Crushed Red Pepper Flakes
 ¼ tsp Salt
 ¼ tsp Black Pepper

Directions

1

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.

2

While pasta cooks, heat oil in a pan on medium heat and sauteé garlic for about 1 minute.

3

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.

4

Transfer sauce to pan and heat until slightly bubbly and thickened, about 1 minute.

5

Add pasta and toss to coat evenly. Add pasta water if needed to thin.

6

Garnish with pine nuts, red pepper flakes and serve!

High Protein Pumpkin-Flavored Mac and Cheese