Vegan Pumpkin Mac'n'Cheese with Baked Brussels Sprouts
An autumn meal with a creamy pumpkin sauce and roasted, crispy Brussels sprouts from the oven. This pasta dish is ready in 40 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.
Cooking tools:
- Blender
- Oven
- Baking sheet
- Baking dish
- Pot
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Spatula
Ingredients
- 500 g (17.66 oz) Brussels sprouts
- 4 tbsp olive oil
- 4 tbsp balsamic vinegar
- 2 tbsp agave syrup
- salt
- pepper
- 500 g (17.66 oz) macaroni
- 150 g (5.33 oz) cashews (soaked in water for at least 30 minutes)
- 1 onion
- 250 g (9 oz) hokkaido pumpkin
- 200 ml (0.75 cup) cooking water from the pasta
- 60 ml (0.25 cup) plant-based cream
- 3 tbsp nutritional yeast
- 1 tbsp light miso paste
- 1 tbsp lemon juice
- nutmeg
- cayenne pepper
- sweet paprika powder
- 2 cloves of garlic
- 5 g fresh sage
- 2 tbsp olive oil
- 50 g (1.75 oz) panko breadcrumbs (or regular breadcrumbs)
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