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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.
People try this! Today! Right now! Hurry! Yowzer! So flippin’ good! This woman knows her food! Follow her! Thank her!! I do!! Thank you!!!!!!!
😂
Thank you for this recipe, 7 yr old took a bite and said Ohh, THIS is the best EVER! Didn’t have fresh sage and used a total just shy of 2 tsp rubbed sage in step 2. and that is all. The flavor came through well for us (we were saying to each other how it reminds us of a traditional stuffing flavor). Used the full 4 Tablespoons of nutritional yeast in the sauce portion. Used dijon mustard because that’s what I had on hand. Didn’t have breadcrumbs on hand, crushed crackers worked well for the topping. I appreciate your notes on the sage and your note on freezing this dish which I plan to do for a holiday gathering coming up.
So awesome!!
Another delicious dish
thank you
thanks for popping in
I have been making this about once every two weeks for the last six months; it has become not only a comforting weeknight staple, but also an easy vegan dish to “wow” dinner party guests. Today, I’m making it as part of a Thanksgiving spread, and can’t wait for everyone else to try it and love it as much as I do 🙂 6/5 stars for sure!
6 ⭐️ ! wow
My kids don’t love breadcrumbs. Will we be missing out on something amazing if I skip them?
no problemo – it’s so yummy even without the topping
Hello, I was just wondering with the Mustard, is that the same as the mustard seed paste that comes in the jar or is it mustard powder? Thank you
Yes it’s the paste which has vinegar etc which we use a condiment over burgers and hot dogs
This was insane! I could have eaten the entire dish. I made mine with roasted squash as I am too lazy to peel and cut it. Mine was gluten free.I also used hemp milk as I’m allergic to nuts. Ialso used chickpea pasta. It was so delisious. I cannot wait to eat the leftovers. I would totally make this a gain and will share the recipe with my like minded friends.
We love this recipe! Delicious!
Awesome! So glad you enjoyed this, thanks for stopping by! 🙂
This was so delicious! The entire family loved it. I will be making this again, and soon.
Sooo good and simple too. Another winner!!
This was my first time making vegan mac and cheese and I was honestly a little worried that this would taste like pumpkin. Not only did it not taste like pumpkin, this is probably one of my new favourite recipes! I can’t wait to make it again.
That’s great! thank you