creamy vegan pumpkin macaroni
Author: Valentina | The Baking Fairy
Recipe type: Vegetarian
Serves: 6
- 3 tbsp Mazola® Corn Oil
- ½ cup chopped white onion
- ½ cup chopped carrot
- ¼ cup chopped celery
- 3-4 garlic cloves
- 1 can (15oz) pumpkin puree
- 1½ cup unsweetened non-dairy milk (I used cashew!)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp turmeric
- 1 tsp sweet paprika
- 1 tbsp white miso paste
- 2-3 tsp salt (to taste)
- 1 lb high-fiber shell pasta
- In a medium pot, heat the Mazola® Corn Oil over medium-high heat.
- Add in the onion, carrot, celery, and garlic, and saute for 8-10 minutes, stirring often, until soft and translucent.
- Add in the pumpkin puree, non-dairy milk, spices, and miso paste and stir well. Turn heat down to low, and allow mixture to simmer for 30-40 minutes.
- When ready to serve, pour veggie mixture into a blender, and blend until smooth and creamy. You can add a little more non-dairy milk if needed.
- Cook high-fiber pasta according to package directions, and toss everything together. Serve immediately!
Recipe by The Baking Fairy at https://www.thebakingfairy.net/2018/03/creamy-vegan-pumpkin-macaroni/
3.5.3251