Pumpkin Cauliflower Mac and Cheese
This recipe combines and old favorite with some new twists. Plus, it’s a great way to get kids to eat their veggies! The pumpkin blends right into the cheese, making it extra creamy and bringing a slight sweetness to dish. Plus, it’s easily customizable for your family’s dietary preferences. Any pasta can be used, including gluten-free, whole wheat, or legume based varieties. You can also use unsweetened milk alternatives and swap the cheese out for dairy-free versions or even nutritional yeast. Get kids involved in the cooking by tearing the cauliflower into florets, scooping the pumpkin out of the can, and mixing the pasta with the sauce.
Ingredients:
1 medium head of cauliflower
16 oz box of pasta of choice
2 Tbsp butter or olive oil
3 garlic cloves, minced
1 (15 oz) can pumpkin
1 cup milk of choice
1 cup vegetable stock
Pinch of nutmeg
Salt and pepper to taste
1 ½ cups shredded cheddar cheese
Directions:
1.Wash and chop the head of cauliflower into small florets.
2.Place a large pot of water over high heat and bring to a boil. Add the cauliflower and cook until fork tender, about 8-10 minutes. Scoop the cauliflower out of the water with a slotted spoon and drain well. Set aside.
3.Add the pasta to the boiling water and cook according to package directions. Drain well and add to the bowl with the cauliflower.
4.Heat butter or olive oil in a spate saucepan over medium heat. Once heated, add the garlic and sauté 1-2 minutes. Add pumpkin, milk, vegetable stock and nutmeg, salt and pepper and bring to a simmer, stirring often.
5.Remove the saucepan from the heat and stir in the cheese.
6.Pour the sauce over the pasta and cauliflower and stir to combine.
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Amanda Buthmann MS, RD is a pediatric and family nutritionist at Lara Metz Nutrition in NYC.
For more information contact her at Amanda@larametznutrition.com, or visit www.larametznutrition.com
To find out more about EJ’s customized in-home fitness programs, contact Bonita at Bonita@EnergeticJuniors.com, or call 212-879-1566.