Our beloved mac and cheese is always a winning meal. I make many versions now, but Pumpkin Mac and Cheese one is a favourite in our pasta roatation. Easy, quick and so very delicous!
Pumpkin Mac and Cheese is a healthier variant, but wonderfully creamy and cheesy. The sauce is smooth and rich but only seemingly so. Garlic, thyme, smoked paprika add plenty of spice and flavour. I love the pop of colour that spinach imparts while nutritionally enriching the dish.
If you’re looking for a quick, healthy, cosy meal, this is it!
Making the Pumpkin Man and Cheese
- Toss the pumpkin, onions, garlic, red chilli, turmeric and thyme with olive oil. Spread out evenly on a baking sheet and roast for about 25 minutes at 200 C till the pumpkin is soft and cooked through.
- In the meanwhile, cook the macaroni till al dente in plenty of salted water. Drain well. Save one cup of pasta water for later use.
- Sauce – Blend together the roasted vegetables and coconut milk in your blender until smooth.
- Pour out in a saucepan and season the sauce with salt, pepper and smoked paprika. Let it come to a gentle boil.
- Add the cooked pasta and spinach. Cook for a further 4-5 minutes. If the sauce seems too thick, add some of that pasta water you’d saved. Taste and adjust for seasoning.
- Gently stir in the parmesan cheese and serve warm. Enjoy!
Variations
- I like to serve it with a bowl of sauteed vegetables on the side, sometimes with a piece of grilled chicken or if I’m feeling particularly indulgent, then some pan-fried sausages really take it to the top!
- It’s also easy to make vegan, with vegan cheese. It’s just as good, I promise.
- If you want a baked version, simply sprinkle some cheese and breadcrumbs on top and bake till golden and bubbly.
One recipe, so many adaptations…take your pick and enjoy a delectable dinner. Eating well is indeed easy and amazingly delicious!
For more easy & delicious pasta recipes, check out:
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Pumpkin Mac and Cheese
Ingredients
- 800 gms Pumpkin Diced
- 2 Onions Diced
- 8 cloves Garlic
- 1/2 tsp Turmeric
- 2 Tbsp Olive oil
- 500 ml Coconut milk I used light
- 500 gms Macaroni or any small pasta
- 1 tsp Dried thyme
- 1 Red chilli
- 50 gms Parmesan cheese Freshly grated
- 2 tsp Smoked paprika
- 300 gms Spinach Chopped roughly
- Salt & Pepper to taste
Instructions
- Pre heat the oven to 200C.
- Toss the pumpkin, onions, garlic, red chilli, turmeric and thyme with olive oil. Spread out evenly on a baking sheet and roast for about 25 minutes, till the pumpkin is soft and cooked through.
- In the meanwhile, cook the macaroni till al dente in plenty of salted water. Drain well. Save one cup of pasta water for later use.
- For the sauce: Blend together the roasted vegetables and coconut milk in your blender until smooth.
- Pour out in a saucepan and season the sauce with salt, pepper and smoked paprika. Let it come to a gentle boil.
- Add the cooked pasta and spinach. Cook for a further 4-5 minutes. If the sauce seems to thick, add some of that pasta water you'd saved. Taste and adjust for seasoning.
- Gently stir in the parmesan cheese and serve warm. Enjoy!
we are eating cholia rice with brocolli,mushrooms,tomatoes and onions tonight with bar -be -que chicken!
And i lov this mac and cheese recipe -will feed the kids on this!
Awesome! I hope you enjoyed the choliya rice. Do let me know how this mac ‘n cheese worked out for you 🙂
Love
broccoli i meant!!
Did you use the White pumpkin or red
?
Hi Sonia! Red/ orange pumpkin 🙂
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