This Pumpkin Mac Bake is all things fall! Some sage is crisped with olive oil. The cheese sauce is pumpkin or butternut squash puree + sage + creamy and cheesy components all blended up. Cooked pasta is tossed with the luscious sauce then topped with breadcrumbs and more sage. Bake to golden and done!

I hope you all LOVE this pasta! It’s:

Creamy
Cheesy
Pumpkin-infused
Satisfying
Comforting
Easy to make
& Super delicious

Vegan Pumpkin Mac ‘n’ Cheese

Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. Vegan Soyfree Recipe Nutfree option

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Main

Cuisine: American, Vegan

Keyword: pumpkin pasta, pumpkin sage sauce

Servings: 

Calories: 209kcal

Ingredients

  • 3.5 oz cooked pasta
  • 1 tsp olive oil
  • 0.13 cup (20 g) finely chopped onion or shallots
  • 1.5 cloves of garlic
  • 0.13 cup (29.57 g) sage julienned, divided
  • red pepper flakes to taste

Sauce:

  • 0.38 cup (91.88 g) pumpkin puree or use butternut puree for variation
  • 0.88 cup (207.01 ml) non dairy milk such as almond, soy or cashew milk for creamier sauce
  • 0.5 tbsp starch such as corn or arrowroot, or use flour
  • 1 to 2 tbsp (2 tbsp) nutritional yeast for cheesiness. ( Easily omitted, or use 1 tsp miso for similar flavor)
  • 0.25 tsp (0.25 tsp) dried thyme
  • 0.38 tsp (0.38 tsp) salt
  • 0.13 tsp (0.13 tsp) black pepper
  • 0.25 tsp (0.25 tsp) garlic powder
  • 0.5 to 1 tsp (1 tsp) mustard (natural stoneground), less or more to preference, if using ground, use 1/2 tsp and add 1 tsp lemon juice
  • additional flavors – dashes of cinnamon, smoked paprika, add tomato paste, some vegan cheddar

Topping:

  • 0.17 cup (39.43 g) breadcrumbs
  • 0.13 tsp (0.13 tsp) salt
  • 1 tsp olive oil

Instructions

  • Cook the pasta according to instruction on package, rinse in cold water and set aside. Preheat the oven to 400 F (205 C).
  • Add 2 tsp oil in a baking dish. Sprinkle the onion, garlic, a third of the sage and pepper flakes and a pinch of salt. Bake for 6 to 8 mins.
  • Meanwhile, blend the sauce ingredients until smooth. Taste and adjust salt and flavor.
  • Add the cooked pasta to the baking dish. Add the sauce and toss well. Add some sage and mix in.
  • Mix the breadcrumbs with the remaining sage, salt and olive oil in a small bowl.
  • Spread the breadcrumb topping on the pasta. Bake for 20 to 25 mins. Broil for a minute. Let it sit for a few mins before serving. 
  • To freeze: Bake the mac with half the breadcrumb topping for 20 mins, cool completely and freeze the container. Use foil to seal the top surface of the mac and cheese to avoid freezer burn, or transfer portions to containers whih fit the mac with the least air space on top.To reheat: Thaw overnight, add breadcrumb topping and bake for 15 mins or so until heated through and golden on top. 

Notes

Gluten-free: Use gluten-free pasta and breadcrumbs or use 3 tbsp almond meal instead of breadcrumbs to make the topping. 

You can use any squash puree in this bake.

If using dried sage, use a mix of rubbed and ground, about 2 tsp rubbed and 1/2 to 1 tsp ground. Dried ground sage is generally a strong flavor as it gets compacted, so use less to begin with and add more as needed. 

Nutrition is for 1 Serve

Nutrition Facts

Vegan Pumpkin Mac and Cheese Bake

Amount Per Serving

Calories 209Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 647mg28%

Potassium 179mg5%

Carbohydrates 31g10%

Fiber 4g17%

Sugar 2g2%

Protein 6g12%

Vitamin A 7265IU145%

Vitamin C 4mg5%

Calcium 200mg20%

Iron 2.4mg13%