Free Recipe for Thermomix · Vegan Pasta
Creamy, cheesy vegan mac and cheese, with pumpkin in place of cashews doing all the heavy lifting.
This vegan Mac 'n' Pumpkin is made in the Thermomix in about 35 minutes, with steamed pumpkin blended into a creamy cheesy sauce, and the recipe serves 5.
This delicious creamy pasta dish is an adaptation from my famous vegan mac and cheese recipe! This recipe is just as creamy and just as moreish as my original, however, is nut-free! I’ve replaced the cashews with pumpkin to cater for nut allergies, as well as giving you extra veggie nutrients in your diet (win!). Use gluten-free pasta for a gluten-free version, and add in any cooked or frozen vegetables you like at the end - peas and corn are my go-to! Like all my recipes, you will be shocked that this gem is vegan! Enjoy 😊
- Ellen x
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See it made
Want to see this recipe in action? We’ve got you covered! Watch Ellen cook her pumpkin mac in this speedy video.
Let's Cook
Mac 'n' Pumpkin (for Thermomix)
Serves 5 · Thermomix or thermo cooker · about 10 min prep, 25 min cook
Ingredients
Method
Fill TC bowl with 1L boiling water. Place pumpkin into steamer basket and steam for 12 minutes, steaming temperature, speed 2, or until soft. Set aside. Use steaming water to cook pasta on stove according to packet instructions.
Meanwhile, in a dry TC bowl, place garlic and onion. Chop for 5 seconds, speed 5. Scrape down sides.
Add oil, sauté for 5 minutes, 100°C, speed 1.
Add set aside pumpkin, stock, water, cornflour, cumin, chilli, yeast flakes and salt, blend for 40 seconds, speed 9, or until smooth.
Add frozen vegetables, mix for 10 seconds, reverse speed 3.
Cook for 8 minutes, 90°C, reverse speed 3.
Once cooked, place pasta in a large bowl, pour over cheesy pumpkin sauce from TC bowl and fold through.
To finish
Enjoy pumpkin-y vegan mac and cheese heaven!
Notes and tips
Swaps: Use gluten-free pasta for a gluten-free version, and add in any cooked or frozen vegetables you like at the end. Peas and corn are my go-to!
Dietary options: For gluten free, also check your cornflour is maize (not wheaten) and your stock cubes are gluten free. For nut free, use olive oil. For soy free, check your stock cubes.
Frequently asked questions
Is this vegan mac and cheese nut free?
Yes, when you use olive oil. Ellen replaced the cashews from the original vegan mac and cheese with pumpkin to cater for nut allergies.
Can I make Mac 'n' Pumpkin gluten free?
Yes. Use gluten-free pasta, and check that your cornflour is maize rather than wheaten and that your stock cubes are gluten free.
What vegetables can I add?
Any cooked or frozen vegetables you like, added at the end. Peas and corn are Ellen's go-to.
How many does this recipe serve?
It serves 5.
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