This is a sponsored post written by me on behalf of Sprouts Farmers Market. All opinions are 100% mine. This time of the year people are starting to plan big get-togethers with family and friends. Spending time with loved ones is a big reason why I love the holidays. What is one thing that is always present during these special events? Lots of good food that you can share with a crowd! This Dairy-Free Loaded Pumpkin Macaroni and Cheese is the perfect entrée. Pumpkin adds a fun fall twist and omitting the cheese helps ensure that those with dairy intolerances still have a tasty option.
I don’t know about you but whenever I have a lot of people over everyone seems to be following a different diet. Maybe you have some friends that are vegan, vegetarian, dairy-free, gluten-free, or grain-free. This dish will satisfy everyone.
I start by using lentil pasta to bump up the protein content for my meat-free friends. Then I serve some additional toppings on the side to create a fun mac and cheese bar. Your guests can customize their meal with additions like diced bacon, sliced chicken, sautéed spinach or kale, parmesan cheese, or toasted breadcrumbs. This allows your guests to get creative and make a meal that fits their own needs and tastes.
It doesn’t have to be expensive to create healthy and delicious food for a crowd. Dairy-Free Loaded Pumpkin Macaroni and Cheese is a cost effective way to make a dish that just about everyone can enjoy. What are your favorite ways to feed a crowd?
- 2 Tablespoons Sprouts Brand coconut oil
- 4-6 cups chopped broccoli, cauliflower, and butternut squash (cut into same size pieces as the pasta)
- 1- 15 oz. can Sprouts Brand organic canned pumpkin
- 2 teaspoons Sprouts Brand organic garlic powder
- ½ teaspoons Sprouts Brand organic ground cumin
- 1 teaspoons Sprouts Brand organic onion powder
- salt and pepper to taste
- ½ cup nutritional yeast
- 2 cups unflavored and unsweetened almond milk
- 1 Tablespoon dijon mustard
- 2 teaspoons apple cider vinegar
- 16 ounces lentil pasta, cooked as directed
- Toss the chopped vegetables in coconut oil and spread into an even layer on a lined baking sheet.
- Roast the vegetables in the oven until tender, about 15 minutes.
- In a blender add all of the ingredients for the dairy free pumpkin sauce (from canned pumpkin to apple cider vinegar).
- Blend until creamy.
- Toss together the cooked pasta, roasted vegetables, and pumpkin sauce in a large stock pot over medium heat on the stove.
- Coat the vegetables and pasta in the pumpkin sauce.
- Cook on the stove until the sauce is heated through, about 5-8 minutes.
- Transfer to a large serving dish and serve immediately.