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Just like you, we also get inspired by brands that are sharing yummy recipes. Today we put this pumpkin mac n cheese from Oh My Guts in the spotlight. It’s comforting, it’s full of goodies and best part ever it’s rainbow magic with our beetroot fusili. The vibrant colours make a feast for the eye.
Our version is a vegan one, but feel free to add salmon if you want to add some proteins.
We hope you like!
Servings 4 people


  • 350 gr VeggiPasta Beetroot Fusili
  • 400 gr pumpkin
  • 1 red onion
  • 2 cloves garlic
  • 1 tbsp miso pasta
  • 60 gr nutritional yeast flakes
  • 1/2 lemon
  • 280 ml almond milk
  • 1 red chili
  • pepper & salt
  • fresh sage leaves
  • vegan feta


    Boil pasta according to instructions.
    Cut up pumpkin in equal cubes.
    Drizzle with olive oil and grill for 15 minutes in the oven on 200C.
    Chop onion and garlic and sauté in pan with olive oil.
    Finely chop up chili pepper and remove seeds if wanted.
    Add in miso paste together with chili pepper and stir fry for one minute.
    Add in almond milk , pumpkin cubes and squeeze in the lemon juice together with the nutritional yeast flakes. Cook for 2 minutes.
    Puree all and season with pepper and salt.
    In another pan, crisp up sage leaves with a drizzle of oil.
    Crumble feta in the meantime.
    Time to plate and add in your boiled pasta, some of the vegan pumpkin sauce, a crispy sage leaf on top and a crumble of feta.
    BON AP!