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Vegan Pumpkin Mac and Cheese Bake

October 21, 2018 By Richa 66 Comments

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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 

Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option

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. 

Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option

Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option

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

Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option

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. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option

Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option
Print Recipe
5 from 23 votes

Vegan Pumpkin Mac and Cheese Bake

Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. Vegan Soyfree Recipe Nutfree option
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main
Cuisine: American, Vegan
Keyword: pumpkin pasta, pumpkin sage sauce, vegan pumpkin mac
Servings: 4
Calories: 209kcal
Author: Vegan Richa

Ingredients

  • 7 oz cooked pasta
  • 2 tsp olive oil
  • 1/4 cup (40 g) finely chopped onion or shallots
  • 3 cloves of garlic
  • 1/4 cup (59.15 g) sage julienned, divided
  • red pepper flakes to taste

Sauce:

  • 3/4 cup (183.75 g) pumpkin puree or use butternut puree for variation
  • 1 3/4 cup (414.03 ml) 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 (4 tbsp) nutritional yeast for cheesiness. ( Easily omitted, or use 1 tsp miso for similar flavor)
  • 1/2 tsp (0.5 tsp) dried thyme
  • 3/4 tsp (0.75 tsp) salt
  • 1/4 tsp (0.25 tsp) black pepper
  • 1/2 tsp (0.5 tsp) garlic powder
  • 1 to 2 tsp (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 (78.86 g) breadcrumbs
  • 1/4 tsp (0.25 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

Gluten-free: Use gluten-free pasta and breadcrumbs or use 3 tbsp almond meal instead of breadcrumbs to make the topping. 
 
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, so use less to begin with and add more as needed. 
Nutrition is for 1 Serve

Nutrition

Nutrition Facts
Vegan Pumpkin Mac and Cheese Bake
Amount Per Serving
Calories 209 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 647mg28%
Potassium 179mg5%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 2g2%
Protein 6g12%
Vitamin A 7265IU145%
Vitamin C 4mg5%
Calcium 200mg20%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: fall, main course, popular, soy free Tagged With: vegan, vegan mac and cheese



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Instant Pot Sooji Halwa – Rava Kesari
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  1. dee says

    October 21, 2018 at 11:57 am

    Will dried sage work?

    Reply
    • Richa says

      October 22, 2018 at 4:19 pm

      yes use 1/2 to 1 tsp ground in combination with 2 tsp rubbed sage.

      Reply
      • Dee says

        October 28, 2018 at 9:21 am

        What about dry mustard?

        Reply
        • Richa says

          October 28, 2018 at 11:27 am

          You can use dry mustard. About 3/4 tsp and add some lemon juice for the tang 1 tsp

          Reply
          • Dee says

            October 28, 2018 at 12:38 pm

            I uses 1/2 tsp of dry mustard. I squeezed lemon juice on top just before serving.

          • Richa says

            October 28, 2018 at 7:30 pm

            great!

  2. Sarah | Well and Full says

    October 21, 2018 at 2:10 pm

    WOW this looks absolutely incredible, Richa! I love that crunchy topping!

    Reply
  3. Cassie Thuvan Tran says

    October 21, 2018 at 8:57 pm

    All my favorite macaroni and cheese recipes have a nice crunchy, toasted, and seasonal element to them. You really hit the marks on all three! The breadcrumbs, the pumpkin puree, the garlic and shallots, everything! Definitely something I’d make for the holidays. Everyone loves this kind of dish!

    Reply
  4. Tina M Kaufman says

    October 25, 2018 at 6:06 am

    What kind of starch? Corn?

    Reply
    • Richa says

      October 25, 2018 at 10:38 am

      yes, or arrowroot or tapioca or even flour will work. something to thcken it slightly

      Reply
  5. Soumya Kelkar says

    October 25, 2018 at 9:20 am

    5 stars
    Hi Richa, Thank you for all the amazing recipes 🙂 I tried this recipe last night. The smell of nutritional yeast was overpowering. Is there an alternative for nutritional yeast or would it be okay to skip nutritional yeast?

    Reply
    • Richa says

      October 25, 2018 at 10:37 am

      hmm it should mellow and cook out. You can just omit it. theres tons of flavor in the sauce. it would be like my earlier pumpkin sage sauce. I was going for a cheesy sauce, so used nooch, but you dont need to.

      Reply
  6. Corinne says

    October 27, 2018 at 10:05 am

    Will this freeze well if I wanted to make larger batches?

    Reply
    • Richa says

      October 29, 2018 at 11:19 am

      yes definitely. freeze like lasagna.

      Reply
      • Melissa BG says

        December 3, 2018 at 8:03 pm

        5 stars
        Hi Richa, could you please provide a few details on how to freeze it like lasagna? I’m not sure how to freeze it either. Thanks!

        Reply
        • Richa says

          December 10, 2018 at 6:46 pm

          added them in the instructions

          Reply
  7. Leah B says

    November 2, 2018 at 5:31 am

    5 stars
    I made this last night and it was so good! For the sauce I used the tomato paste but I didn’t have cinnamon (sadly) so I used nutmeg and a dash of maple syrup for the sauce which I liked. I think I will make this again for Thanksgiving!

    Reply
    • Richa says

      November 2, 2018 at 9:49 am

      awesome!

      Reply
  8. AnnaMaria says

    November 4, 2018 at 10:50 am

    5 stars
    This was delish!! I used panko on top. Yummmmy. Thanks for the recipe!

    Reply
    • Richa says

      November 4, 2018 at 1:45 pm

      yay!

      Reply
  9. Maureen Cram says

    November 11, 2018 at 12:13 am

    5 stars
    Another great recipe – thank you. One of the many things I love about your recipes are the way you say add a bit more of this or a bit less of this – so it is easy to adapt to personal preferences.

    I always share your recipes via link to our South African vegan group… and tell them to follow your blog as all your recipes turn out so well.

    Reply
    • Richa says

      November 12, 2018 at 7:54 pm

      Thats awesome! Yes personal tastes are variable, so use the recipes as a base to build over!

      Reply
  10. P Campbell says

    November 12, 2018 at 7:02 am

    5 stars
    Cant wait to make this .already did the pumpkin sage pasta and we loved it

    Reply
  11. Katherine D Emerson says

    November 17, 2018 at 3:21 pm

    How much dried elbow macaroni equals 7 oz cooked??

    Reply
  12. Sandy Rhew says

    November 19, 2018 at 7:58 am

    If I double the recipe should I use a casserole dish 13×9 or 9×9?

    Reply
    • Richa says

      November 20, 2018 at 11:53 pm

      13 by 9

      Reply
  13. Bridget says

    November 21, 2018 at 8:38 am

    How much tomato paste or vegan cheddar would you suggest adding?

    Reply
    • Richa says

      November 22, 2018 at 12:11 am

      1 tbsp paste and atleast 1/4cup cheddar

      Reply
  14. HB says

    November 29, 2018 at 7:15 pm

    5 stars
    Just made this today….it was delicious! I followed the recipe exactly, just doubled it. Thank you for sharing this great recipe!

    Reply
    • Richa says

      November 29, 2018 at 7:20 pm

      yay!awesome!

      Reply
  15. Andréanne says

    December 10, 2018 at 4:23 pm

    Can I put this recipe on the freezer?

    Reply
    • Richa says

      December 10, 2018 at 6:09 pm

      yes. bake with half the crumb topping for 20 mins, cool completely and freeze the container. use foil to top the surface of the mac and cheese.
      Then thaw overnight, add more breacrumb topping and bake for 10 mins or so until heated through

      Reply
  16. Christal says

    December 12, 2018 at 5:22 am

    5 stars
    tried it today and it was bomb!!🤩 how do you calculate your recipes’ calories and nutrition info though?? thanks for the amazing recipe!!💓

    Reply
    • Richa says

      December 12, 2018 at 9:55 am

      awesome! The widget has a built in database.So when i add ingredients, it picks up some defaults, i check them to make sure the right ingredients and then it adds those values.

      Reply
  17. Mara says

    January 11, 2019 at 8:02 am

    5 stars
    Awesome recipe!! I froze it in a few small containers and it makes a great quick dinner or lunch!

    Reply
  18. Marie-Claire Fortin says

    February 7, 2019 at 4:31 am

    5 stars
    Made this recipe last night and it’s a big hit!!! I doubted the amount of non-dairy milk to use and used a little less – should have listened as it will be a little dry when re-heated. But the taste, texture made it a wonderful addition to our WFPBNO diet!!! (I omitted the olive oil)

    Reply
    • Richa says

      February 7, 2019 at 9:33 am

      awesome! you can reheat with a bit more non dairy milk

      Reply
  19. Pei says

    March 15, 2019 at 12:41 pm

    5 stars
    Hi, what herbs can I use to replace onions, garlic and shallots?

    Thanks,

    Pei

    Reply
    • Richa says

      March 15, 2019 at 1:28 pm

      Can you use garlic powder?
      Or else just omit it, add zucchini instead of onion. add more nutritional yeast, and add 1/2 tsp prepared mustard to the sauce.

      Reply
  20. Douglas says

    September 4, 2019 at 5:52 pm

    5 stars
    This was glorious. I was looking for something new to try on your site (as your recipes never fail) and as its September, I thought I’d try this.

    This one is going on heavy rotation in my house.

    Reply
    • Richa says

      September 4, 2019 at 6:10 pm

      Awesome!Thanks!

      Reply
  21. Amy says

    September 17, 2019 at 5:27 pm

    I love your blog, Richa, and thanks so much for this recipe. I tried this and substituted dairy milk for the vegan milk. I also reduced the amount of milk slightly, and substituted half a boullion cube for the salt and pepper. I also probably didn’t put in enough mustard. I didn’t like it at all. So either the substitutions ruined it, or I just don’t like cheeseless “mac and cheese”. I’ve never liked any other versions, either, so I probably should have known better. I will keep trying other recipes from this blog though!

    Reply
    • Richa says

      September 17, 2019 at 6:10 pm

      oh no. I am guessing its the subs and you generally not liking non cheesy options. This one is more a fall sage pumpkin sauce which isnt too cheesy to begin with. You could fold in some non dairy cheese shreds and reheat.
      You might like my mac and cheese powder. You can make a small amount of that and try that. https://www.veganricha.com/2018/12/vegan-mac-and-cheese-powder.html
      Or try non cheesy recipes fromthe blog:)

      Reply
  22. Steph says

    September 21, 2019 at 3:23 am

    5 stars
    Wow, this is really good. I used mashed roasted pumpkin, as we don’t have pumpkin puree in Australia, used ground sage instead of fresh and 1/2 tsp Masterfood English mustard (the spreadable sort). Used Bonsoy for the milk. Might double the cornflour next time so it’s thicker. Will make again! So delicious, thank you!

    Reply
    • Richa says

      September 21, 2019 at 11:05 am

      awesome! yes adjust away to preference! the consistency of milk and pumpkin varies, so adjust and note it for future 🙂

      Reply
  23. lisa says

    September 22, 2019 at 6:55 am

    5 stars
    How wonderful…. I’m sure my family and friends will love it. Thank you very much

    Reply
  24. Sadaf says

    September 25, 2019 at 7:47 pm

    5 stars
    I doubled the recipe and it turned out exquisitely! Cannot to make this several times more.

    Reply
    • Richa says

      September 25, 2019 at 9:13 pm

      awesome!

      Reply
  25. Mel says

    October 4, 2019 at 11:15 am

    5 stars
    Love this!! My 10 month old and 2 year old agree that this is delicious for all ages! Perfect for my baby and I who are dairy intolerant, it doesn’t seem to be lacking in creaminess or flavour! I’m hooked.

    Reply
    • Richa says

      October 4, 2019 at 11:17 am

      awesome! thanks!

      Reply
  26. Carol says

    October 8, 2019 at 4:50 am

    5 stars
    So good! I tripled the recipe, used butternut squash, dried sage, and added a few sqeezes of Sriracha. We both had hefty seconds!
    Thanks for another great recipe, Richa!

    Reply
    • Richa says

      October 8, 2019 at 10:24 am

      yay!!

      Reply
  27. Teresa says

    October 15, 2019 at 7:37 am

    5 stars
    I made this last night with some leftover roasted butternut squash. I didn’t have the kind of pasta I would have preferred to use, but the dish was still excellent! I added some extra seasoning and hemp hearts to the breadcrumb topping and added some other ingredients with the sauce to get the flavor I wanted. I had to use ground sage, but the suggestion to start with 1/2 tsp worked very well. It was a surprisingly easy weeknight meal that felt fancy.

    Reply
    • Richa says

      October 15, 2019 at 12:20 pm

      yay

      Reply
  28. Mae Conte says

    February 13, 2020 at 5:49 pm

    What size casserole dish did you use?

    Reply
    • Richa says

      February 14, 2020 at 10:49 pm

      1.5 qt, 9 by 7 inch

      Reply
  29. Anisha McClure says

    April 11, 2020 at 4:54 pm

    5 stars
    Made it twice in 2 days. So satisfying. The crunchy topping is incredible.

    Reply
  30. Cherrell says

    May 19, 2020 at 2:48 am

    5 stars
    Glad to came across a recipe that would be both tasty and healthy. going to try and make with the help of my daughters. They have quite active in the kitchen lately. I just wish it tuns out as good as yours. wish me luck.

    Reply
    • Vegan Richa Support says

      May 19, 2020 at 10:29 am

      Good luck, you’ve got this!

      Reply
  31. Brittanie says

    June 2, 2020 at 12:49 pm

    5 stars
    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.

    Reply
    • Vegan Richa Support says

      June 3, 2020 at 1:51 pm

      That’s great! thank you

      Reply
  32. Emily says

    October 25, 2020 at 9:41 am

    5 stars
    Sooo good and simple too. Another winner!!

    Reply
  33. Angela says

    October 31, 2020 at 3:35 am

    5 stars
    This was so delicious! The entire family loved it. I will be making this again, and soon.

    Reply
  34. Kristýna Hájková says

    November 23, 2020 at 7:31 am

    5 stars
    We love this recipe! Delicious!

    Reply
    • Vegan Richa Support says

      November 23, 2020 at 8:23 am

      Awesome! So glad you enjoyed this, thanks for stopping by! 🙂

      Reply
  35. CHristina Babrieri says

    November 27, 2020 at 7:12 am

    5 stars
    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.

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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