Vegan cheese macaroni with gomiti noodles

Total time30 mins

7 minspreparation time

23 minscooking time

Mac 'n' cheese with a twist - these macaroni contain no cheese at all! Instead, pumpkin, yeast flakes and, for that extra special umami hit, Kikkoman Soy Sauce are used - a vegan alternative that doesn't compromise on taste.

Ingredients

10 portion(s)

For the sauce:

100 ml

sunflower oil

150 g

onions, chopped

25 g

garlic cloves, sliced

1 ½ kg

Hokkaido pumpkin, diced (approx. 2 x 2 cm)

350 g

cashew nuts

900 ml

coconut milk

60 g

yeast flakes

200 ml

Kikkoman Naturally Brewed Soy Sauce

25 g

smoked paprika powder

For the pasta:

800 g

gomiti (elbow macaroni)

To serve:

50 g

chives, finely chopped

Allergens:

Gluten, soy

Total weight per portion:

430 g

Weight per ingredient:

Pasta approx. 150 g Sauce approx. 280 g Garnish approx. 0.5g

Preparation

Step 1

Heat the oil in a pan. Sauté the onion for approx. 2 minutes. Add the garlic and fry for approx. 1 minute. Add the diced pumpkin, cashews, coconut milk, yeast flakes, Kikkoman Soy Sauce and paprika powder. Cover and cook over a medium heat for about 15 minutes until the pumpkin is cooked through. Purée for at least 4 minutes until the sauce is silky smooth.

Step 2

Cook the pasta for about 5 minutes and add to the hot, cooked sauce.

Step 3

Serve the noodles on a plate and sprinkle with the finely chopped chives.

Tip:

Purée the sauce in a high-speed blender to achieve a finely blended consistency. For an even smoother result, strain the sauce through a sieve.

Recipe-ID: F1002

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