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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.
10 out of 10. This is my go-to recipe to feed a crowd of vegans and non-vegans. I’ve made it countless times now. Thank you so much!!
Awesome!
This is the second of your recipes I’ve made. My tastebuds are very happy! Have truthfully found a reason to WANT to cook!
That’s great to hear!
For a pot luck, could I bake a double batch, then reheat in a crockpot?
Yes. You can crisp up the breadcrumb topping separately on a skillet and sprinkle is just before ready to serve
So good! I used butternut squash. This dish was a total hit, I ate the leftovers for breakfast the next morning and wished I’d made a double batch!
Yum!
The recipe says 7 oz cooked pasta. Obviously that’s not correct. Can you tell me how much it should be?
It’s 7 oz uncooked, then cook and use
Omg it’s so amazing that I cannot even describe my delight. I didn’t have sage though but it came out delicious anyway! Thanks for great recipe ❤️
Great to hear, thank you.
Definitely a 5 star recipe for me!! I’ve been in the mood for Mac and cheese as the temperatures have dropped. Absolutely phenomenal! I added some diced tomatoes and carrots to the onion mix and also added some chopped vegan smoked provolone in place of vegan cheddar. I love the flavor of sage and I’m blown away by how easily this dish came together. This will definitely be my ‘Go To’ vegan Mac and cheeese. Yum!!!
Sounds perfect for a comfort food dish.
What size of baking dish should I use?
I like the corningware ‘caserole’ dish 2.5quart, 10.4″ x 7.6″
I’ve added 1-2 tbsp of lemon juice to add some cheezy acidity and 2 more tbsp of nutritional yeast (total of 6) and now, the cheese taste is there.
Great recipe.
thank you!
Excellent recipes! For your recipes when spices are listed are they fresh or dried if it doesn’t state either?
Also can most recipes be frozen? If not all, which are best not to freeze? Making about 10 recipes for holiday season coming up.
Every recipe is unique – which ones were you thinking of? Usually in the steps & notes section I provide info on storage and freezing. I specify herbs when fresh ie ‘fresh cilantro’ (leaves),common spices like cinnamon and other dry ones just state the name. I will specify when dried. ie: ‘1 teaspoon dried fenugreek leaves’
Made this without using any sage. Was loved by the whole family.
thanks for stopping by
So yummy and so easy! Was hoping for leftovers but it didn’t stand a chance… Thanks Richa!
🙂