A typically low nutrient containing meal turned high fibre and high protein. It's also vegan and is absolutely delicious! I love taking occasional foods like mac and cheese and making them healthier.
Add the pumpkin to a medium-sized saucepan and fill with enough water to cover the pumpkin. Bring the pot to the boil and allow the pumpkin to cook for 10-15 minutes or until soft. Meanwhile, cook the pasta according to packet instructions
Drain the pumpkin and keep 1 cup of the water. In a food processor or blender, blend the cashews, nutritional yeast, salt, chilli, garlic, cooked pumpkin and 1 cup of the pumpkin water until smooth.
In a large bowl mix the chickpeas, baby spinach, pasta and pumpkin sauce together. Transfer this to a large ovenproof baking dish and cover with the shredded cheese. Bake for 20 minutes or until golden brown on top.