Pumpkin Pasta

(Similar to Mac & Cheese) 6 servings

Ingredients:

• 8 oz. – 1 box Banza brand Chickpea Pasta Shells – or Pasta of Choice
• ½ cup Water1 cup Cauliflower Florets
• 1 cup Butternut Squash or Fresh Pumpkin, diced
• 1 cup Carrots, sliced
• 2 cups Almond Milk
• 2 cups Freshly Shredded Extra Cheddar Cheese – or – Vegan Cheese
• 6 oz. canned 100% Pure Pumpkin
• 4 oz. Cream Cheese – or – Kite Hill brand Plain Almond Cream Cheese
• Pumpkin Seeds

Slurry:

• 1 tsp. Corn Starch or Arrowroot Powder + ¼ cup cold water (If needed to thicken the sauce)
• Whisk together and add to the sauce.

Seasonings of choice:

Nutmeg, Chili Powder, Cayenne Powder, Pepper, etc.

Directions:

1. Cook macaroni noodle in a pot of boiling water. Drain and set aside.
2. Add water, cauliflower, squash and carrots to a pot on medium high heat. Cover and cook until vegetables are tender.
3. Add vegetables and water to a blender and blend until smooth.
4. Return blended vegetables to the pot on medium heat.
5. Add milk, shredded cheese and cream cheese. Stir until smooth. (Add Slurry, if needed to thicken sauce.)
6. Add macaroni noodles to the sauce, reduce heat, mix thoroughly and cover for 20 minutes.
7. Season as desired and Serve with 1-2 tsp. Pumpkin Seeds on top.