Mac & cheese with pumpkin and sautéed mushrooms

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1h15

•

Easy

Want to try making mac & cheese with pumpkin and sautéed mushrooms yourself? Discover the full recipe here!

Want to try making mac & cheese with pumpkin and sautéed mushrooms yourself? Discover the full recipe here!
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Ingredients

What do you need?

Quantity: 4P

300 g pasta
450 g roasted soft pumpkin
500 ml milk (plant-based if you prefer)
100 g grated Parmesan

500 g chestnut mushrooms
A knob of butter
Salt and pepper
2 tbsp pumpkin seeds
Black pepper

For the roasted soft pumpkin:
1 pumpkin
2 tbsp olive oil
Salt and pepper
Garlic powder

300 g pasta
450 g roasted soft pumpkin
500 ml milk (plant-based if you prefer)
100 g grated Parmesan

500 g chestnut mushrooms
A knob of butter
Salt and pepper
2 tbsp pumpkin seeds
Black pepper

For the roasted soft pumpkin:
1 pumpkin
2 tbsp olive oil
Salt and pepper
Garlic powder
Preparation method

How do you make this?

Cut the pumpkin in half.

Scoop out the seeds with a spoon.

Rub the inside with oil, season with salt and pepper, and garlic powder.

Place on a baking sheet lined with parchment paper and bake for 1 hour at 175°C until soft.

Scoop it out into a pot.

Add the warm milk and cheese and mix until smooth.

Taste and season with salt and pepper and a bit of nutmeg if you like.

Meanwhile, cut the mushrooms into quarters.

Sauté them in butter with salt and pepper and set aside.

Cook the pasta according to the package instructions until al dente.

Stir the pumpkin cheese sauce into the pasta.

Serve on plates and top with the sautéed mushrooms, pumpkin seeds, a drizzle of olive oil, and freshly ground black pepper.

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