Vegan baked macaroni with pumpkin cream and nutritional yeast

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Pumpkin150 g
• Soy milk100 ml
• Nutritional yeast12 g
• Mustard1 teaspoon
• Breadcrumbs8 g
• Extra virgin olive oil1 teaspoon
• Nutmegto taste
• Saltto taste

Contains: gluten, soy, mustard,

In season: September – December

Method

1. Preheat the oven to 220 °C (fan) and put the pasta water on to boil. Peel the pumpkin, scoop out the seeds and cut it into cubes of about 2 cm.
2. Steam the pumpkin for 12 minutes, until very tender when pierced with a fork.
3. Meanwhile, salt the water and cook the macaroni for 3 minutes less than the packet time, so they finish cooking in the oven without going soft; drain.
4. Blend the pumpkin with the soya drink, nutritional yeast, mustard, a grating of nutmeg and a pinch of salt until smooth.
5. Toss the macaroni with the sauce and transfer to an oven dish greased with a little of the oil; sprinkle with the breadcrumbs and drizzle with the remaining oil.
6. Bake for 10 minutes, until the top is golden and crisp.