John Myers
Pumpkin Mac’n Chili Cheese
The perfect pumpkin mac’n chili cheese recipe with a picture and simple step-by-step instructions.
- 0,5 Hokkaido
- 1 Onion
- 1 Clove of garlic
- 250 ml Water
- 50 ml Oat cream
- 2 cl Port wine
- 3 tbsp Yeast flakes, more if you like
- 2 tsp Almond butter white
- 3 Rods Swiss chard fresh
- 4 Mushrooms brown
- 250 g Pasta
- Red chilli flakes
- Salt pepper
- Oil
- Roughly dice Hokkaido (pitted), onion and garlic. Sauté in a little oil. Pour water over and simmer until soft with the lid closed.
- Put on the pasta. Shorten the cooking time from the instructions on the package by 4 minutes! Cut the chard into strips, slice the mushrooms.
- Fry the chard and mushrooms in oil in a separate pan.
- Finely puree the pumpkin with oat cream, port wine, almond butter, yeast flakes, chilli, and salt and pepper.
- Lift the pasta directly from the cooking water into the sauce with a slotted spoon. Let the pasta soak in the sauce over medium heat for another 4-5 minutes. Don’t forget to stir.
- Fold in the mushrooms and chard and season with salt, pepper and chilli if necessary.
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