Roasted Vegetable Pumpkin Mac & Cheese

Okay – this should really read “Sweet Potato” – but for some reason people are more inclined to take a second look if the word pumpkin is in the title. 

I don’t know why that is, especially since sweet potatoes out perform pumpkin in nearly every nutritional category. 

When you add all the vitamin C, A and fiber of a sweet potato together with the amazing nutrition {and taste} of roasted veggies, you have one great mac & cheese dinner. 

Roasted Vegetable Pumpkin Mac & Cheese – Inspired by Gimme Some Oven & FJiMK

Ingredients

• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 medium zucchini, quartered
• 3 C broccoli florets
• 8 oz. baby bella mushrooms, quartered
• 1 C green beans {optional}
• 1 medium sweet Vidalia or yellow onion, cut into wedges
• 1 tsp. minced garlic
• 1 tsp. olive oil
• 1 C sweet potato puree
• 2 C chicken broth
• 1 T corn starch
• 1/2 C milk or half and half
• salt & pepper, to taste
• 8 oz. whole wheat pasta
• Parmesan cheese, for garnish

Directions

Begin by boiling the pasta according to package directions.  Drain. 

Meanwhile, place all the diced veggies onto a large cookie sheet.  Spray the veggies with olive oil and season with salt & pepper. 

Roast veggies at 450 degrees for 15 minutes, stirring 1-2 times during that timeframe. 

While the veggies are roasting, prepare the sweet potato roux.  To do so, toast the minced garlic for 1 minute over medium heat.  Then, add in 2 C chicken broth.  Add in 1 C sweet potato puree and simmer for 5-7 minutes.

Combine 1 T  cornstarch with 1/2 C milk.  Whisk until well blended.  Slowly, pour the cornstarch and milk mixture into the sweet potato-chicken broth mixture.  Stir as you add and increase the heat until the sauce begins to thicken.  Then, reduce heat to low. 

When the veggies are ready, toss them into the sweet potato base. 

Then, add in the pasta.  Stir to combine. 

Season with salt & pepper, as needed.

Serve warm, garnished with Parmesan cheese. 

Enjoy!