Ingredients:

  • 12 oz (340g) elbow macaroni or shells
  • 1 tsp (5g) sea salt
  • 1 cup (245g) pumpkin puree (unsweetened)
  • 1/2 cup (65g) raw cashews, soaked in hot water for 15 mins and drained
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/4 cup (30g) nutritional yeast
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (60g) panko breadcrumbs
  • 1 tbsp (15ml) melted vegan butter
  • 1 tbsp (4g) fresh sage, finely minced

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until al dente. Drain in a colander, reserving 1/2 cup of the starchy pasta water.
  2. Combine the pumpkin puree, soaked cashews, plant milk, nutritional yeast, lemon juice, garlic powder, smoked paprika, salt, and black pepper in a high-powered blender. Process on high for 60 seconds until completely smooth. If too thick, blend in reserved pasta water one tablespoon at a time.
  3. Preheat oven to 375°F (190°C). Pour the blended sauce over the cooked pasta in a 9x13 inch baking dish and stir until every noodle is coated.
  4. In a small skillet, heat vegan butter over medium heat. Add panko and minced sage, stirring constantly until toasted to a mahogany-colored brown.
  5. Sprinkle the toasted breadcrumb mixture evenly over the pasta. Bake for 10-15 minutes until the edges are bubbling.