RYP Vegan Pumpkin Spice Mac N' Cheese

I know I can speak for many when I say Kraft Dinner was a childhood favourite! This creation brings back memories, but doesn't horrify me when I look at the ingredients... Containing as few ingredients as possible, this pumpkin pasta sauce is created with RYP #SquashGoals ~ Organic Pumpkin Powder, otherwise known as a FULL SMALL PUMPKIN!! This recipe makes ~4 servings! 

*this recipe would also be great with our Beet Powder or Carrot Powder* 

Ingredients: 

• 2 cup uncooked Macaroni
• 4 tbsp RYP #SquashGoals ~ Organic Pumpkin Powder
• 2 tbsp RYP Elvis Parsley ~ Organic Parsley Powder (if available)
• 3/4 cup water
• 2 tbsp butter (vegan or not)
• 2 garlic cloves, minced 
• 3/4 tsp paprika
• 3/4 tsp salt 
• 1 (382g) can coconut milk
• 1/2 cup shredded cheese (vegan or not) 
• Parsley for topping

Directions: 

1. Bring water to a boil and cook macaroni until al dente. 
2. Combine RYP #SquashGoals and water in a mixing bowl. Stir until fully combined and leave until thickened to make Pumpkin Puree. 
3. Melt butter on a saucepan and add minced garlic until just sautéed. 
4. Over medium heat, stir in paprika, salt, coconut milk, RYP Parsley Powder and RYP Pumpkin Puree. 
5. Reduce heat and let simmer for 10 minutes, or until thickened, stirring every once in a while. 
6. Drain and rinse cooked pasta. Add pasta to pumpkin sauce.
7. Mix in shredded cheese, stir until combined and dish into bowls. 
8. Top with Parsley if desired, and enjoy your adult version of KD! :)