Creamy Macaroni and Pumpkin

Macaroni and cheese is a favorite of mine, this has zero dairy, zero nutritional yeast, just seasoned pumpkin and pasta.  Truly creamy and flavorful. Printable recipe here

• 1 15oz can pumpkin puree
• 16 oz macaroni
• 14.5 oz diced tomatoes seasoning of choice, juice reserved
• 2 cups almond milk
• 2/3 - 1 cup of wine
• 2 chicken bouillon cubes, I use Not Chik'n
• 2 Tbs flax seed meal
• 1 Tbs dried green onion
• 1 tsp dried sage
• Salt and pepper to taste
• French fried onion rings
• 1 tsp dijon mustard

1. Preheat oven to 350°F.
2. Cook pasta per package directions.
3. In a large pan combine; pumpkin puree, chicken bouillon, almond milk, flax seed meal, onion, sage, and dijon mustard. 
4. In a liquid measuring cup collect tomato juice, fill measuring cup to the one cup amount with wine. Then pour in with other ingredients.
5. Heat ingredients on medium heat until simmering, stirring occasionally. Once fully heated, turn off heat.
6. When pasta is finished cooking, drain then mix into sauce pan. Dunk the macaroni into the sauce, I try to make sure the pasta soaks in the macaroni tubes.
7. Pour into a baking dish, also mix in tomatoes. Sprinkle fried onions over top 
8. Bake 20 minutes until bubbly and fried onions start browning.