Brilliant Pumpkin Mac and Cheese

Brilliant Pumpkin Mac and Cheese

Made with a creamy pumpkin sauce, and served on a bed of spinach leaves, it’s a dairy free alternative to a classic dish. (GF | DF | RSF)

Serves 4



  • 1 large kent pumpkin half peeled and chopped (enough to make 2 cup pumpkin purée)
  • 1 cup coconut milk (or non dairy milk or choice)
  • 1/2 cup nutritional yeast
  • 2 cloves of garlic finely chopped
  • 2 sachets Brilliance Unflavoured collagen
  • 1 tbsp olive oil
  • 1 tsp thyme
  • Salt and pepper
  • Gluten free macaroni
  • Cherry tomatoes halved
  • Chilli flakes
  • Spinach and basil leaves to serve


  1. Boil chopped pumpkin until tender or falls apart when pierced with a fork (approx 15 minutes)
  2. Drain and transfer pumpkin to a food processor with garlic, nutritional yeast, thyme, brilliance collagen, coconut milk, salt and pepper
  3. Blend until smooth
  4. In a separate pot cook macaroni as per packet instructions
  5. Drain macaroni and add sauce, stirring to combine
  6. Serve in a bowl of spinach leaves and top with basil leaves, tomato and chilli flakes. Enjoy!
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