Mac & cheese with pumpkin and sautéed mushrooms

Favorites

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!
Kitchen must haves
SHOP YOUR MOTHER'S DAY GIFT

A delicious breakfast box full of love, the latest Philips air fryer with steam function, or my handmade knives from Thailand?

Shop Now Alle recepten
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 tray 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 sauce.

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 finish with the sautéed mushrooms, pumpkin seeds, a drizzle of olive oil, and freshly ground black pepper.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.