Ingredients

• 8 ounces penne pasta
• 2 tablespoons flour
• 1 tablespoon extra virgin olive oil
• 0.5 cups oat milk
• 8 ounces pumpkin puree
• 2 teaspoons garlic salt
• 5 ounces shredded vegan Cheddar-style cheese , such as Daiya®

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
2. 2 Combine flour and oil in the same pot and mix until a smooth paste is formed. Add oat milk slowly. Incorporate pumpkin, whisking until thoroughly combined. Add garlic salt and 4 ounces vegan cheese. Mix until smooth.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Fill 3 individual oval gratin casserole dishes with the pasta mixture. Top equally with remaining vegan cheese.
5. 5 Broil in the preheated oven until cheese is melted, 1 to 3 minutes. Serve warm.

Nutrition per serving