Creamy Pumpkin Mac 'n' Cheese
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
4 as side, 2 as entrée
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Calories
297 kcal
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Course
Main Course
Creamy Pumpkin Mac 'n' Cheese
Description
Creamy Pumpkin Mac 'n' Cheese builds its sauce from pumpkin puree, seasoned with herbs such as sage and thyme, garlic, pumpkin pie spice, and nutritional yeast to provide depth without dairy. Arrowroot starch thickens the sauce while almond or rice milk keeps it creamy and smooth. The recipe also incorporates vegan parmesan cheese for added umami. Using either roasted fresh pumpkin or canned puree accommodates different preferences and seasons.
The pasta, gluten-free fusilli in this case, is boiled separately and combined with the warm sauce to coat each piece evenly. The sauce’s blend of spices and vegan cheeses creates a rich but dairy-free flavor with a hint of fall warmth from the pumpkin spice and sage. The textural contrast between tender pasta and the silky sauce makes the dish comforting yet interesting.
Optional toppings like sautéed sage, pine nuts, or extra vegan parmesan add texture and flavor complexity. The notes suggest that garlic can be added raw or lightly sautéed for different flavor depths. The recipe also advises roasting fresh pumpkin for best flavor but allows canned puree for convenience. Nutrition details are approximate and depend on toppings.
Ingredients
SAUCE
- 1 (2-3 lb) sugar or sub 2 cups (450 g) canned pumpkin puree, or pie pumpkin
- 1 Tbsp avocado oil optional, or coconut oil
- 2 cloves garlic
- 2 Tbsp arrowroot starch
- 1-1 1/4 cup almond milk start with lower end of range, unsweetened, plain or rice milk
- 1/2 tsp salt sea salt
- 2-3 Tbsp sage I used half thyme, half sage, chopped or thyme
- 4-5 Tbsp nutritional yeast
- 3-4 Tbsp vegan parmesan cheese
- 1/4 tsp pumpkin pie spice
- 1/4 tsp red pepper flake optional, or cayenne pepper
PASTA
- 10 ounces pasta I love Bionaturae pastas and Trader Joe’s gluten-free fusilli, gluten-free
TOPPINGS optional
- vegan parmesan cheese
- sage fresh, sautéed in oil over medium heat for 1 minute or until just slightly browned
- pine nuts
Instructions
- If baking your pumpkin, preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Otherwise, if using canned pumpkin puree, skip to step 4.
- Using a sharp knife, cut the tops of your pumpkin off and then cut pumpkin in half. Use a sharp spoon or ice cream scoop to scrape out all the seeds and strings. (Save the seeds for roasting!)
- Optional: Brush the flesh with a neutral, high heat oil, such as avocado. And place flesh down on the baking sheet.
- Bake for 45-50 minutes or until a fork easily pierces the skin. In the last 20 minutes of roasting, add the two cloves of garlic still in skin to the baking sheet to slightly brown and soften. Then remove pan from the oven and let the pumpkin cool. Also peel garlic cloves and set aside.
- If serving with pasta, start boiling water and cooking pasta at this time. Once pasta is cooked, drain and set aside. Optional: I like to drizzle mine with a little olive or avocado oil and a sprinkle of sea salt and vegan parmesan cheese for extra flavor.
- To make the sauce, add 2 cups (as recipe is written // adjust if altering batch size) baked pumpkin (or pumpkin puree) to a high-speed blender along with peeled roasted garlic, arrowroot starch, dairy-free milk (starting with amount at lower end of range), sea salt, sage or thyme (I used both), nutritional yeast, vegan parmesan cheese, pumpkin pie spice, and red pepper flake (optional).
- Blend on high until creamy and smooth. Then taste and adjust flavor as needed. Add more salt for saltiness, nutritional yeast for cheesiness, sage or thyme for herbiness, vegan parmesan cheese for depth of flavor, pumpkin pie spice for pumpkin flavor and warmth, or red pepper flake for spice (optional).
- To heat/thicken the sauce, pour into a rimmed skillet and heat over medium-low heat, whisking frequently until sauce is hot and slightly thickened - 3-5 minutes. If it gets too thick, thin with a bit more dairy-free milk.
- To serve, add cooked pasta to the sauce and toss to combine. Serve as is or (optional) sprinkle with 2 Tbsp (10 g // as recipe is written // adjust if altering batch size) vegan parmesan cheese and broil on medium for 1-3 minutes, watching very carefully until barely browned.
- Enjoy hot and garnish with pine nuts or sautéed sage if desired. Cool leftovers and store in the refrigerator up to 3-4 days.
Notes
- Use either fresh roasted pumpkin or canned pumpkin puree based on availability and convenience.
- Garlic can be added raw for a sharper taste or sautéed for milder flavor before blending into the sauce.
- Optional toppings like sautéed sage, pine nuts, or extra vegan parmesan cheese enhance texture and taste.
- Nutrition information is an estimate and varies depending on toppings and exact ingredient amounts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as side, 2 as entrée
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 297 | 15% |
| Carbohydrates | 54.2g | 18% |
| Protein | 11.3g | 23% |
| Fat | 4.7g | 7% |
| Saturated Fat | 0.8g | 4% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 306mg | 13% |
| Fiber | 4.4g | 18% |
| Sugar | 3.9g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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