Creamy Vegan Pumpkin Mac and Cheese With Broccoli | Foodtalk

Ingredients

• 3 oz Whole Grain or Chickpea Pasta, 85g
• 2 cups Broccoli, Chopped, 180g
• 1/4 tsp Olive Oil
• 1 tsp Garlic, Minced
• 2/3 cup Pumpkin Puree, Canned, not Pumpkin Pie Filling, 162g
• 1/4 cup Light Coconut Milk or Almond Milk
• 3 Tbsp Nutritional Yeast, 15g
• 2 tsp Tapioca or Arrowroot Starch
• 1 tsp Dijon Mustard
• 1 tsp Dried Sage
• 1/4 tsp Cumin
• 1/8 tsp Crushed Red Pepper Flakes
• 1/8 tsp Salt
• 1/8 tsp Black Pepper