Corn and Pumpkin Mac & Cheese

Ingredients:

350g (12 oz) pasta
500g (~1lb) hokkaido pumpkin, peeled and cut into chunks
100g (3.5 oz) cashews, presoaked in water for 3-4h
1 glass/can sweet corn
2 Tbsp nutritional yeast flakes
1 tsp garlic powder
½ tsp paprika
100ml (scant 1/2 cup) water
1 Tbsp olive oil
salt and pepper to season

optional:
cashew parmesan
parsley, chopped

Method:
Preheat oven to 200C (400F)

Add the peeled, cut pumpkin to a bowl and mix together with olive oil.

Add pumpkin to parchment paper lines baking tray and roast until soft (20-25min).

Meanwhile cook pasta to al dente (rinse a little with cold water so they dont become too sticky)

Rinse and drain cashews and add them together with the water, the pumpkin chunks, nutritional yeast and spices to a high speed blender. Blend until smooth and creamy.

Put pasta back into the pot, pour sauce in, add corn and cook on simmer while stiring through occasionally.

Season some more with paprika, salt, pepper and top off with parsley and cashew parmesan if desired.