Vegan Pumpkin Mac and Cheese Bake
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
209 kcal
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Course
Main Course
Vegan Pumpkin Mac and Cheese Bake
Description
This bake starts with cooked pasta mixed with a vegan sauce made from pumpkin puree, non-dairy milk, starch, nutritional yeast, and spices including thyme, garlic powder, mustard, salt, and pepper. Onion, garlic, and some sage are roasted briefly to build flavor. The pasta and sauce are combined in a baking dish, topped with seasoned breadcrumbs mixed with sage and olive oil, then baked until bubbly and the topping is golden.
The texture contrasts creamy and tender pasta with a crunchy topping. The sauce is rich and subtly sweet from pumpkin, enriched by nutritional yeast for cheesiness and mellow spices contributing warmth.
This bake suits a comforting main or side, especially for those avoiding dairy. It reheats well and freezes with some preparation, making it practical for meal planning.
Use gluten-free pasta and breadcrumbs or almond meal to adapt this recipe. When using dried sage, combine rubbed and ground forms cautiously, starting with lower amounts and adjusting to taste.
Ingredients
- 7 oz pasta cooked
- 2 tsp olive oil
- 1/4 cup onion finely chopped or shallots
- 3 cloves garlic
- 1/4 cup sage julienned, divided
- red pepper flakes to taste
Sauce:
- 3/4 cup pumpkin or use butternut puree for variation, puree
- 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 thyme dried
- 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.
Notes
- Substitute gluten-free pasta and breadcrumbs or use almond meal for a gluten-free version.
- Use any squash puree like butternut for the pumpkin component.
- When using dried sage, mix rubbed and ground forms; start with less ground sage as it’s strong and adjust flavor accordingly.
- Nutrition info provided is per single serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 647mg | 27% |
| Potassium | 179mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 7265IU | 145% |
| Vitamin C | 4mg | 4% |
| Calcium | 200mg | 20% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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