• 16 oz pasta

Cheese:

• 1/2 cup almond milk or soy milk (for nut free option)
• 1 1/2 cans of pumpkin puree
• 2/3 cup nutritional yeast
• 1/4 cup lemon juice
• 2 Tablespoons tahini
• 2 cup shredded vegan cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon garlic powder

Sage Breadcrumbs:

• 1 cup panko breadcrumbs
• 1/2 cup grated vegan parmesan
• 2 tablespoons olive oil
• 4 tablespoons fresh sage (about 10 leaves)

1. Preheat the oven to 350 degrees F. In a large pot bring water to a boil and cook the pasta by following the directions on the packaging.
2. In a small pot, mix almond milk, pumpkin puree, nutritional yeast, lemon juice and tahini over medium heat. Bring to a simmer, stirring frequently.
3. Add the vegan cheese, salt, garlic powder and mix until melted.
4. Remove from heat but stir occasionally until pasta has finished cooking.
5. Chop the sage and mix with breadcrumbs, vegan parmesan and olive oil in a small bowl.
6. Once the pasta is done strain and place in a 9 x 13 casserole dish.
7. Pour the cheese over the pasta and mix. Top with the breadcrumbs.
8. Bake for 25 to 30 minutes.