Vegan Harissa Pumpkin Mac

Name: Vegan Harissa Pumpkin Mac
Cook time: 1 h
Total time: 1 h
Ingredients: 1/2 small pumpkin, peeled and cubed (can sub for butternut squash); 1 tbsp harissa paste (can sub for sriracha or other similar); 2 tbsp olive oil; 1 head garlic; 3/4 cup non dairy milk; 1 tsp Dijon mustard; 2 tbsp nutritional yeast; 1 tsp smoked paprika; 1/4 cup almond spread; Juice of half a lemon; 300g macaroni; Salt to taste; Pepper to taste

7 steps

Cook:1h

Updated at: Wed, 06 Dec 2023 03:07:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories408.3 kcal (20%)

Total Fat14.2 g (20%)

Carbs57.7 g (22%)

Sugars5.7 g (6%)

Protein13.5 g (27%)

Sodium284.4 mg (14%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

0.5pumpkin

small, peeled and cubed, can sub for butternut squash

1 Tbspharissa paste

can sub for sriracha or other similar

2 Tbspolive oil

1 headgarlic

¾ cupnon dairy milk

1 tspdijon mustard

2 Tbspnutritional yeast

1 tspsmoked paprika

¼ cupalmond spread

0.5juice of lemon

300gmacaroni

Instructions

Step 1

1. Start by preheating your oven to 355 F

Step 2

2. Line a baking sheet with parchment and add your squash, harissa and oil - mix everything in together and season. Cover the head of garlic in oil and cover, add to the sheet.

Step 3

3. Bake for 30-40 minutes until everything is soft and caramelised.

Step 4

4. When the butternut is nearly done, cook the pasta to package instructions, reserving pasta water when draining.

Step 5

5. Add the remaining sauce ingredients to a blender, along with half of the cooked squash and squeeze out the garlic. Add salt and pepper to taste.

Step 6

6. Add the pasta, sauce, remaining cooked squash and a good glug of pasta water into a saucepan and mix together.

Step 7

7. Serve with pumpkin seeds and drizzle of chilli oil enjoy!