This post contains affiliate links. Please see our disclosure policy.
Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. Use butternut or other squash puree for variation. Vegan Soyfree Recipe Nutfree option. Jump to Recipe
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!
This mac and cheese incorporates components from my popular Pumpkin Sage pasta. Its Easy, takes just 15 mins to put together and is flexible to your flavor and texture preference. Can be made without nuts. Adjust the sauce based on preference. Add more or less pumpkin, more non dairy milk and pumpkin for more sauce and so on. Lets make this gorgeous fall meal.
More Savory Pumpkin Recipes
- Pumpkin Sage Biscuits
- Pumpkin Sauce Chickpea Pizza
- Pumpkin Cornbread
- Pumpkin Sage pasta with Crisp Sage
Some Sweet
- Pumpkin Donuts – so Moist
- Pumpkin ginger Snaps super popular
- 1 Bowl Pumpkin Bread
- Pumpkin Cheesecake
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.
If you make this recipe, do let me know in the comments below, rate it and tag me on Instagram #veganricha.
Vegan Pumpkin Mac and Cheese Bake
Ingredients
- 7 oz cooked pasta
- 2 tsp olive oil
- 1/4 cup finely chopped onion or shallots
- 3 cloves of garlic
- 1/4 cup sage, julienned, divided
- red pepper flakes to taste
Sauce:
- 3/4 cup pumpkin puree, or use butternut puree for variation
- 1 3/4 cup non dairy milk, such as almond, soy or cashew milk for creamier sauce
- 1 tbsp starch, such as corn or arrowroot, or use flour
- 2 to 4 tbsp nutritional yeast, for cheesiness. ( Easily omitted, or use 1 tsp miso for similar flavor)
- 1/2 tsp dried thyme
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 to 2 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:
- 1/3 cup breadcrumbs
- 1/4 tsp salt
- 2 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cant wait to make this .already did the pumpkin sage pasta and we loved it
Another great recipe – thank you. One of the many things I love about your recipes are the way you say add a bit more of this or a bit less of this – so it is easy to adapt to personal preferences.
I always share your recipes via link to our South African vegan group… and tell them to follow your blog as all your recipes turn out so well.
Thats awesome! Yes personal tastes are variable, so use the recipes as a base to build over!
This was delish!! I used panko on top. Yummmmy. Thanks for the recipe!
yay!
I made this last night and it was so good! For the sauce I used the tomato paste but I didn’t have cinnamon (sadly) so I used nutmeg and a dash of maple syrup for the sauce which I liked. I think I will make this again for Thanksgiving!
awesome!
Will this freeze well if I wanted to make larger batches?
yes definitely. freeze like lasagna.
Hi Richa, could you please provide a few details on how to freeze it like lasagna? I’m not sure how to freeze it either. Thanks!
added them in the instructions
Hi Richa, Thank you for all the amazing recipes 🙂 I tried this recipe last night. The smell of nutritional yeast was overpowering. Is there an alternative for nutritional yeast or would it be okay to skip nutritional yeast?
hmm it should mellow and cook out. You can just omit it. theres tons of flavor in the sauce. it would be like my earlier pumpkin sage sauce. I was going for a cheesy sauce, so used nooch, but you dont need to.
What kind of starch? Corn?
yes, or arrowroot or tapioca or even flour will work. something to thcken it slightly
All my favorite macaroni and cheese recipes have a nice crunchy, toasted, and seasonal element to them. You really hit the marks on all three! The breadcrumbs, the pumpkin puree, the garlic and shallots, everything! Definitely something I’d make for the holidays. Everyone loves this kind of dish!
WOW this looks absolutely incredible, Richa! I love that crunchy topping!
Will dried sage work?
yes use 1/2 to 1 tsp ground in combination with 2 tsp rubbed sage.
What about dry mustard?
You can use dry mustard. About 3/4 tsp and add some lemon juice for the tang 1 tsp
I uses 1/2 tsp of dry mustard. I squeezed lemon juice on top just before serving.
great!