Recipe courtesy of Helen / @stepfullofyou

  • Bring a large pot of water to a boil. Add the pasta into the pot and cook according to package directions. Drain and set aside.
  • Heat a large skillet over medium heat. Add olive oil and cook frozen crab cakes according to package directions until lightly crispy. Remove from heat and set aside.
  • Make the pumpkin cheese sauce by combining pumpkin purée, coconut milk, nutritional yeast, parmesan cheese, garlic powder, onion powder, smoked paprika, pumpkin pie spice, salt, coconut oil, and cornstarch in a blender and blend until smooth, scraping the sides of the blender halfway through.
  • Return the cooked and drained pasta to a saucepan over medium heat. Pour the pumpkin cheese sauce over the pasta and toss until combined and the sauce is warmed through. Taste and adjust seasoning as needed.
  • To serve, top bowls of pasta with crab cakes and garnish with chopped herbs.
Pumpkin Mac And Cheese With Breaded Crab Cakes
  • Preparation5 minutes
  • Cook Time 30 minutes
  • Serves 4

INgredients

  • 10 ounces dry pasta
  • 2 boxes Good Catch® Plant-Based Breaded Crab Cakes
  • 6 tablespoons extra virgin olive oil, divided
  • 1½ cups pumpkin purée
  • 1 cup full-fat coconut milk
  • 1⁄3 cup nutritional yeast
  • 1⁄4 cup plant-based parmesan cheese, grated
  •  1 teaspoon garlic powder
  • 1⁄2 teaspoon onion powder
  • 1⁄4 teaspoon smoked paprika
  • 1⁄4 teaspoon pumpkin pie spice
  • 1 teaspoon kosher salt
  • 1 tablespoon unrefined coconut oil, melted
  • 1 tablespoon cornstarch
  • 2 tablespoons fresh herbs (such as parsley, thyme or sage), chopped

Instructions

Recipe courtesy of Helen / @stepfullofyou

  • Bring a large pot of water to a boil. Add the pasta into the pot and cook according to package directions. Drain and set aside.
  • Heat a large skillet over medium heat. Add olive oil and cook frozen crab cakes according to package directions until lightly crispy. Remove from heat and set aside.
  • Make the pumpkin cheese sauce by combining pumpkin purée, coconut milk, nutritional yeast, parmesan cheese, garlic powder, onion powder, smoked paprika, pumpkin pie spice, salt, coconut oil, and cornstarch in a blender and blend until smooth, scraping the sides of the blender halfway through.
  • Return the cooked and drained pasta to a saucepan over medium heat. Pour the pumpkin cheese sauce over the pasta and toss until combined and the sauce is warmed through. Taste and adjust seasoning as needed.
  • To serve, top bowls of pasta with crab cakes and garnish with chopped herbs.