Description
A creamy vegan twist on classic mac and cheese featuring rich pumpkin puree and savory herbs, perfect for fall comfort food.
Ingredients
Scale
- 7 oz cooked pasta (macaroni, penne, or shells)
- 2 tsp olive oil (extra virgin)
- 1/4 cup finely chopped onion or shallots
- 3 cloves of garlic (freshly minced)
- 1/4 cup sage (julienned, divided)
- Red pepper flakes to taste
- 3/4 cup pumpkin puree (or butternut puree)
- 1 3/4 cup non-dairy milk (almond, soy, or cashew)
- 1 tbsp starch (corn or arrowroot)
- 2 to 4 tbsp nutritional yeast
- 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)
- 1/3 cup breadcrumbs
- 1/4 tsp salt (for topping)
- 2 tsp olive oil (for topping)
Instructions
- Cook the pasta according to the package instructions until al dente. Rinse in cold water and set aside.
- Preheat your oven to 400°F (205°C).
- In a baking dish, add 2 tsp of olive oil. Sprinkle in the onion, garlic, one-third of the sage, red pepper flakes, and a pinch of salt. Bake for 6 to 8 minutes until fragrant.
- Blend together the pumpkin puree, non-dairy milk, starch, nutritional yeast, thyme, salt, pepper, garlic powder, and mustard until smooth.
- In the same baking dish, add the cooked pasta and pour over the sauce, tossing well to combine. Mix in additional sage.
- In a small bowl, mix the breadcrumbs with the remaining sage, salt, and olive oil. Spread the topping over the pasta mixture.
- Bake for 20 to 25 minutes, until bubbly. Broil for a minute or two for a golden top, watching carefully.
- Let the dish sit for a few minutes before serving.
Notes
This dish freezes well. Bake with half the breadcrumb topping for 20 minutes, let cool, and freeze. Thaw overnight, add topping, and bake for about 15 minutes until heated through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan mac and cheese, pumpkin recipe, comfort food, fall recipes, plant-based
