Pumpkin Black Bean Macaroni and Cheese

 8 oz organic black bean rotini (we also added the last of the whole wheat elbows we had hanging around in the pantry that were begging to be used)
 2 cups organic pumpkin purée
 2 tsp minced garlic
 1/4 tsp pumpkin pie spice
 1/4 tsp pepper
 1/2 tsp salt
 2 tbsp butter spread (for #dairyfree, we use @earthbalance buttery spread) 1 cup milk of choice (for dairy free, almond milk is best for creaminess)
 1 cup shredded cheese (for dairy free, we’ve used nutritional yeast on pasta)

1

Cook pasta according to package directions.

2

In a separate saucepan, combine all remaining ingredients and let boil.

3

Afterwards, lower heat and stir until all butter and cheese has melted.

4

Pour over pasta and enjoy!

Ingredients

 8 oz organic black bean rotini (we also added the last of the whole wheat elbows we had hanging around in the pantry that were begging to be used)
 2 cups organic pumpkin purée
 2 tsp minced garlic
 1/4 tsp pumpkin pie spice
 1/4 tsp pepper
 1/2 tsp salt
 2 tbsp butter spread (for #dairyfree, we use @earthbalance buttery spread) 1 cup milk of choice (for dairy free, almond milk is best for creaminess)
 1 cup shredded cheese (for dairy free, we’ve used nutritional yeast on pasta)

Directions

1

Cook pasta according to package directions.

2

In a separate saucepan, combine all remaining ingredients and let boil.

3

Afterwards, lower heat and stir until all butter and cheese has melted.

4

Pour over pasta and enjoy!

Pumpkin Black Bean Macaroni and Cheese

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