Vegan Pumpkin Mac and Cheese with Kale

Step 1

Preheat the broiler.

Step 2

In a medium heat-proof bowl, cover the cashews in boiling water and set aside to soak for 15 minutes.

Step 3

Bring a large pot of heavy salted water to boil and cook the pasta until a minute shy of the packaged directions. Drain thoroughly.

Step 4

Meanwhile, heat 2 tablespoons of olive oil in a large oven-proof skillet. Sauté the onion and garlic over medium heat until soft, about 5 minutes. Transfer to the bowl of a blender.

Step 5

Add the kale to the pan and sauté over medium heat until wilted, about 2 minutes. Season with 1/4 teaspoon salt and toss together with the cooked pasta. Set the skillet aside.

Step 6

To the blender bowl containing the onion mixture, add the pumpkin puree, Pacific Foods Cashew Nondairy Beverage, nutritional yeast, smoked paprika, miso, lemon juice and 1/2 teaspoon salt. Drain the cashews and add them to the blender. Puree until very smooth and the consistency of a velvety soup.

Step 7

In a small mixing bowl, combine the breadcrumbs with 1 tablespoon of olive oil, if using.

Step 8

Pour the pumpkin sauce over the pasta and stir until it coats every noodles. Spread in an even layer and sprinkle with the breadcrumbs, if using.

Step 9

Transfer the skillet to the broiler and brown for 5 minutes, or until the topping is golden brown and the sauce is bubbling. Enjoy hot, straight from the pan.