- 1 lb whole wheat or gluten free macaroni
- 3 cups vegetable broth or water
- 1 cup pureed pumpkin or butternut squash
- 1 box silken tofu
- 1 cup nutritional yeast
- 1 tbsp yellow mustard
- 1 tbsp sea salt
- 1 tbsp paprika
- 1 tbsp garlic powder
Preheat oven to 350 degrees F.
Cook macaroni until al dente.
Meanwhile, combine the rest of the ingredients in a blender and blend until completely smooth.
Put macaroni into a baking dish and stir in the sauce. Add chopped broccoli, kale, or other veggies, if desired. Top with whole wheat or gluten free bread crumbs, if desired.
Bake for 30 minutes.
Let sit 10 minutes before serving.