Vegan Mac & Cheese

Ingredients

• Serves 2
• 2 Tbsp Olive Oil
• 4 Garlic Cloves
• 3 Green Chilies
• 2 Tbsp Corn Flour
• 1/4 Cup Coconut Milk
• 1 Cup Macaroni Pasta (boiled)
• 1/4 Cup Pumpkin Puree (roasted)
• 1 Tbsp Cajun Spice
• 1 Tbsp Chili Flakes 
• Salt to Taste
• Sugar    
• Hazelnuts 
• Curry Leaves                  

Preparation

Prep: 15 minutes
Cooking: 25 minutes

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1. Boil the pumpkin and let it cool down before making the puree.
2. Boil the pasta in salted water till al dente. Drain and run under cold water before drizzling a tbsp of oil so doesn’t stick.
3. Heat olive oil in a pan. Once hot enough, add chopped garlic cloves and finely chopped chillies.
4. Next, add cornflour and sauté it until raw smell goes away.
5. Then add a tbsp or more of coconut milk and make a paste. Cook for 1-2 minutes.
6. Now add the pumpkin puree, followed by salt, cajun spice and sugar. Sauté for 2 minutes and then add the remaining coconut milk and a few tablespoons of pasta water.
7. Close the lid and cook for 2-3 minutes till the water evaporates and you get a saucy texture.
8. Now add the pasta and mix everything. Remove from the heat.
9. In another pan, toast some chopped hazelnuts and remove. In the same pan, heat a tsp of oil and toast the curry leaves and chilli flakes in it. Add it to the pasta before serving.

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