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.
This was glorious. I was looking for something new to try on your site (as your recipes never fail) and as its September, I thought I’d try this.
This one is going on heavy rotation in my house.
Awesome!Thanks!
Hi, what herbs can I use to replace onions, garlic and shallots?
Thanks,
Pei
Can you use garlic powder?
Or else just omit it, add zucchini instead of onion. add more nutritional yeast, and add 1/2 tsp prepared mustard to the sauce.
Made this recipe last night and it’s a big hit!!! I doubted the amount of non-dairy milk to use and used a little less – should have listened as it will be a little dry when re-heated. But the taste, texture made it a wonderful addition to our WFPBNO diet!!! (I omitted the olive oil)
awesome! you can reheat with a bit more non dairy milk
Awesome recipe!! I froze it in a few small containers and it makes a great quick dinner or lunch!
tried it today and it was bomb!!🤩 how do you calculate your recipes’ calories and nutrition info though?? thanks for the amazing recipe!!💓
awesome! The widget has a built in database.So when i add ingredients, it picks up some defaults, i check them to make sure the right ingredients and then it adds those values.
Can I put this recipe on the freezer?
yes. bake with half the crumb topping for 20 mins, cool completely and freeze the container. use foil to top the surface of the mac and cheese.
Then thaw overnight, add more breacrumb topping and bake for 10 mins or so until heated through
Just made this today….it was delicious! I followed the recipe exactly, just doubled it. Thank you for sharing this great recipe!
yay!awesome!
How much tomato paste or vegan cheddar would you suggest adding?
1 tbsp paste and atleast 1/4cup cheddar
If I double the recipe should I use a casserole dish 13×9 or 9×9?
13 by 9
How much dried elbow macaroni equals 7 oz cooked??