Tuesday, October 16, 2012

Roasted Vegetable Pumpkin Mac & Cheese

Okay – this should really read “Sweet Potato” – but for some reason people are more inclined to take a second look if the word pumpkin is in the title. 

I don’t know why that is, especially since sweet potatoes out perform pumpkin in nearly every nutritional category

When you add all the vitamin C, A and fiber of a sweet potato together with the amazing nutrition {and taste} of roasted veggies, you have one great mac & cheese dinner. 

Roasted Vegetable Pumpkin Mac & Cheese – Inspired by Gimme Some Oven & FJiMK


  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 medium zucchini, quartered
  • 3 C broccoli florets
  • 8 oz. baby bella mushrooms, quartered
  • 1 C green beans {optional}
  • 1 medium sweet Vidalia or yellow onion, cut into wedges
  • 1 tsp. minced garlic
  • 1 tsp. olive oil
  • 1 C sweet potato puree
  • 2 C chicken broth
  • 1 T corn starch
  • 1/2 C milk or half and half
  • salt & pepper, to taste
  • 8 oz. whole wheat pasta
  • Parmesan cheese, for garnish


Begin by boiling the pasta according to package directions.  Drain. 

Meanwhile, place all the diced veggies onto a large cookie sheet.  Spray the veggies with olive oil and season with salt & pepper. 

Roast veggies at 450 degrees for 15 minutes, stirring 1-2 times during that timeframe. 

While the veggies are roasting, prepare the sweet potato roux.  To do so, toast the minced garlic for 1 minute over medium heat.  Then, add in 2 C chicken broth.  Add in 1 C sweet potato puree and simmer for 5-7 minutes.

Combine 1 T  cornstarch with 1/2 C milk.  Whisk until well blended.  Slowly, pour the cornstarch and milk mixture into the sweet potato-chicken broth mixture.  Stir as you add and increase the heat until the sauce begins to thicken.  Then, reduce heat to low. 

When the veggies are ready, toss them into the sweet potato base. 

Then, add in the pasta.  Stir to combine. 

Season with salt & pepper, as needed.

Serve warm, garnished with Parmesan cheese. 



  1. I couldn't pin this fast enough!! It looks AMAZINGLY DELICIOUS!!!!!! Can I take the rest of the day off just so I can go home and fix this please???

  2. I have to agree with the last comment. YUM!

  3. This looks SO good! I just gave up dairy to help our little guy's stomach out. It's KILLING me...this recipe will for sure be saved for once this dairy fast is over.

  4. I made this for dinner tonight and it was SO good! My picky husband even ate a big bowl full...though I never mentioned the sweet potatoes to him. ;) The best part is that there's enough leftover for the baby and I to have for lunch tomorrow. Yum!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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