New #Basic Approved Dish | Pumpkin Mac & Cheese

When it comes to the month of October, it's a busy one in my book (to say the least)! In between weddings, events and my birthday, I feel like the energizer bunny. I just keep going and going...

In between those rare moments  nights where I can come home from work, put my PJs on and whip up something in the kitchen -- I take FULL advantage! 

My roommate is great, but her cooking skills are sub par. Love you, J! But she is great at pinning recipes that she'd like me to make. When I saw this particular pin, I got super excited! I had been craving something with pumpkin (besides a #PSL) and thought this would be the perfect combo. Pumpkin + macaroni = life changing. 

As I breezed through what I would need to get from the store, I noticed whole grain pasta. I usually try to omit starchy carbs when I can. But knew I couldn't sub zucchini zoodles into this dish, Just wouldn't taste right. I had heard of Banza pasta before and thought it would make a great addition to this pumpkin dish. Being that Banza makes their noodles with chickpeas, you're getting a meal higher in protein (winning) and with less carbs (there are still carbs though).

This dish is perfect for any night of the week! It keeps well, so you'll have leftovers the next day for lunch (always a bonus).

Pumpkin Mac & Cheese

1 pound macaroni of choice (preferably whole grain) - I used Banza pasta! The pasta is made from chickpeas (aka high in protein)! Loved the taste and saved some calories and carbs for the wine!

2 tablespoons extra virgin olive oil, divided 

2 large shallots, diced (approx. 1 cup) 

4 garlic cloves, roughly chopped (approx. 1 tablespoon) 

1 teaspoon smoked paprika 1 teaspoon dried sage 

1 teaspoon tumeric (optional) 

1 head of kale, stem removed and roughly chopped (approx. 2 cups) - Feel in love with this dish even more when I saw kale in the recipe!

15 ounces pumpkin purée (1 can or approx. 2 cups) 

1 teaspoon vegetable bouillon + 1/2 cup reserved pasta water

1/2 cup unsweetened plain non-dairy milk (such as almond, cashew, soy or rice milk) 

1/3 cup nutritional yeast 

 salt & pepper to taste 

 chopped fresh sage for topping (optional) - Not a huge sage fan, but makes for a gorgeous garnish

For the entire recipe, click to see my Pin here! And let me know what kind of pumpkin dishes you're making this season!

XO,

Kel