Give your vegan mac ‘n cheese a fall twist with some pumpkin and crushed tortilla chips!
Serves 3 to 4 servings
4 cups dry macaroni
½ cup roughly crushed Que Pasa Thin & Crispy Sea Salt Tortilla Chips
2 tbsp raw shelled pumpkin seeds
½ tsp dried parsley
Cooking oil spray
1 russet potato, cubed
½ cup pumpkin puree
¾ cup + 2 tbsp nutritional yeast, divided
1 tbsp mustard
½ tsp garlic powder
½ tsp salt
¼ tsp freshly cracked pepper
½ to ⅔ cup water
Bring a medium-large pot of water to a boil. Steam or boil the cubed potato until fork-tender. Keep the boiling water and use it to cook your macaroni according to package directions. Drain when pasta is al dente.
Prepare the crunchy topping by mixing crushed tortilla chips, pumpkin seeds, dried parsley, and 2 tbsp nutritional yeast. Spread this mixture onto a baking sheet, spray it with cooking oil, and toast at 375 F until golden brown, about 5 to 7 minutes.
In a food processor, blend the cooked potato, pumpkin puree, 3/4 cup nutritional yeast, mustard, garlic powder, salt, pepper, and 1/2 cup water until very smooth. Adjust flavours and consistency as needed.
Combine cooked pasta with sauce and mix until coated. Transfer to a serving dish and top with tortilla chip mixture. Serve while warm.