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+ servings

High protein, Vegan, Baked Mac and Cheese

Clare Keating
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.
Course Main Course
Cuisine American, Italian
Servings 5
Calories 511 kcal


  • 300 g wholemeal macaroni pasta
  • 400 g pumpkin roughly chopped
  • 1 cup cashews
  • 1/4 cup nutritional yeast or parmesan cheese
  • 1/4 tsp salt
  • 1/2 tsp chilli flakes
  • 1 tsp garlic minced
  • 120 g baby spinach
  • 800 g tinned chickpeas drained and rinsed
  • 1/4 cup vegan cheese shredded


  • Preheat an oven to 200c
  • 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.


Calories: 511kcalCarbohydrates: 61.4gProtein: 22.8gFat: 15.8g
Keyword easy healthy recipe, mac and cheese
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