This is a remix of Kale Me Maybe‘s Vegan Pumpkin Mac, and I was excited because it featured two of my favorite things: Pumpkin & Pasta. This remix is in our regular rotation.

I should add that neither my husband nor I are vegan, and we STILL love this dish!

Serves: 4 (with side dishes)

Ingredients:

For the seasoning (yields 1/4 c):

• 1 tbsp nutritional yeast
• 1/2 tbsp onion powder
• 1/2 tbsp dried parsley
• 1/2 tbsp dried basil
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp mustard powder
• 1 tsp paprika
• 1/4 tsp turmeric
• 1/4 tsp celery seed

For the pasta:

• 8 oz (gluten free) pasta shells
• 1 head broccoli, florets chopped (add to pasta water during the last two minutes of cooking)
• 1 c pumpkin puree
• 1 large clove garlic
• 1/4 c nutritional yeast
• 1 tbsp full fat coconut milk
• 1 tbsp extra virgin olive oil
• 1 tbsp dijon mustard
• 2 tbsp vegetable broth (this is my favorite, flavorful recipe)
• 1/2 – 1 tsp seasoning (listed above)
• 1/4 tsp salt
• 1/2 tsp pepper
• 1 lb of cooked chicken, shredded (add at the end)

How We’ve Enjoyed This Meal:

• Vegan Pumpkin Mac a side salad of cabbage, romaine, carrots, sunflower meats, and sliced almonds.
• Vegan Pumpkin Mac with steamed broccoli and seasoned with the seasoning recipe listed above.

Directions:

Check out the original recipe for the details.