creamy vegan pumpkin macaroni
Servings: 6
Ingredients
- 3 tablespoon 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
- 1 ½ cup unsweetened non-dairy milk I used cashew!
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon turmeric
- 1 teaspoon sweet paprika
- 1 tablespoon white miso paste
- 2-3 teaspoon salt to taste
- 1 lb high-fiber shell pasta
Instructions
- 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!