Third Annual Pumpkin Week in Spring Day One: Not’cho Cheese Macaroni

20 May

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Oh that wild n’ crazee Kelly. If she spelled her name Kelli, “wild n’ crazee” would be wyld and cray-cray and have completely different and kinki connotations. And that is a fact.

As it is, Kelly with a Y keeps her craziness to the kitchen, and puts pumpkin in pasta. Because where there is one P another is sure to follow.

Enough alphabet madness.

Pumpkin Noocheeze Mac adapted from
this recipe

1 package shirataki macaroni
1/2 cup almond milk
3 Tbsp. nutritional yeast
1/2 tsp. minced garlic
1/2 bay leaf
1 tsp. Dijon mustard
1/2 cup canned pumpkin
Freshly ground salt and pepper to taste
Drain zee macaroni. Rinse it very well, then microwave for a minute. Rinse it again, then put in a colander and drain it to be as dry as possible. You might even blot it.
Bring the milk and bay leaf to a boil. Whisk in the yeast, garlic, an Dijon. Cook a couple more minutes to thicken. Whisk in pumpkin, when it is as thick as you want it add the noodles and grind in salt and pepper to taste. Remove the bay leaf. You’re done, now dine.

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5 Responses to “Third Annual Pumpkin Week in Spring Day One: Not’cho Cheese Macaroni”

  1. Nadiya @ Milk and Honey on the Run May 22, 2013 at 2:56 pm #

    I’ve heard of the whole macaroni and pumpkin quite a few times but never given it a try. Totally need to try it 😛 Thanx for the reminder 😉

    • Ellen May 22, 2013 at 3:00 pm #

      You are quite welcome! Yeah, it’s pretty easy and tasty so a win-win situation all around:)

  2. GiGi Eats Celebrities January 17, 2017 at 4:29 pm #

    if I swap in coconut milk for the almond – this recipe is GOING IN MY FACE!

Trackbacks/Pingbacks

  1. Me me me | Scrumptious Gruel - May 29, 2013

    […] is a totally selfish acting post. I figure I gave you five freakin’ delicious pumpkin recipes last week, and that should tide you over nicely. So the acting news is that I’m on the telly […]

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