Ingredients
3
3 servings
- •8 ounces penne pasta
- •2 tablespoons flour
- •1 tablespoon extra virgin olive oil
- •½ cup oat milk
- •8 ounces pumpkin puree
- •2 teaspoons garlic salt
- •5 ounces shredded vegan Cheddar-style cheese, divided (such as Daiya®)
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
- Combine flour and oil in the same pot and mix until a smooth paste is formed. Add oat milk slowly. Incorporate pumpkin, whisking until thoroughly combined. Add garlic salt and 4 ounces vegan cheese. Mix until smooth.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Fill 3 individual oval gratin casserole dishes with the pasta mixture. Top equally with remaining vegan cheese.
- Broil in the preheated oven until cheese is melted, 1 to 3 minutes. Serve warm.
Nutritional Facts
Per 3 servings
- Calories: 547
- Carbohydrate: 74g
- Fat: 19g
- Fiber: 5g
- Protein: 17g
- Sugar: 5g
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