Vegan Pumpkin Mac N Cheese from Talia Pollock

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Vegan Pumpkin Mac N Cheese 


  • Pasta: 1 bag Modern Table Lentil Pasta
  • Sauce: ½ tbsp coconut oil
  • 2-3 cloves chopped garlic
  • 1 can pumpkin puree
  • ½ cup nutritional yeast
  • ½ cup almond milk
  • 1 tbsp tahini
  • ¼ cup chopped sage
  • ½ tsp sea salt
  • ¼ tsp chili flakes
  • ½ tbsp maple syrup
  • 1-2 handfuls chopped spinach or kale (optional)


  1. Cook 1 bag of pasta according to the pasta’s instructions. Set aside in its pot.
  2. In a large sauté pan over medium heat, melt the coconut oil.
  3. Then add the garlic and sauté alone for about 3 minutes.
  4. Add the rest of the ingredients and cook until it’s all heated and combined to your liking (it should only take a few minutes).
  5. Add sauce directly into the pasta pot and mix together!
  6. Serve, enjoy and fist pump!

Recipe courtesy of Talia Pollock