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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

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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

5 from 43 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 4
Course: Main
Cuisine: American, Vegan
Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. Vegan Soyfree Recipe Nutfree option
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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

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

Calories: 209kcal, Carbohydrates: 31g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Sodium: 647mg, Potassium: 179mg, Fiber: 4g, Sugar: 2g, Vitamin A: 7265IU, Vitamin C: 4mg, Calcium: 200mg, Iron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

About Richa

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.

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5 from 43 votes (6 ratings without comment)

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102 Comments

  1. Erin says:

    5 stars
    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!!

    1. Vegan Richa Support says:

      Awesome!

  2. Lenore Lawrenz says:

    5 stars
    This is the second of your recipes I’ve made. My tastebuds are very happy! Have truthfully found a reason to WANT to cook!

    1. Vegan Richa Support says:

      That’s great to hear!

  3. Kym says:

    For a pot luck, could I bake a double batch, then reheat in a crockpot?

    1. Richa says:

      Yes. You can crisp up the breadcrumb topping separately on a skillet and sprinkle is just before ready to serve

  4. jenny says:

    5 stars
    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!

    1. Vegan Richa Support says:

      Yum!

  5. ATuck says:

    The recipe says 7 oz cooked pasta. Obviously that’s not correct. Can you tell me how much it should be?

    1. Richa says:

      It’s 7 oz uncooked, then cook and use

  6. Sasha says:

    5 stars
    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 ❤️

    1. Vegan Richa Support says:

      Great to hear, thank you.

  7. Ida says:

    5 stars
    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!!!

    1. Vegan Richa Support says:

      Sounds perfect for a comfort food dish.

      1. Sara says:

        What size of baking dish should I use?

        1. Vegan Richa Support says:

          I like the corningware ‘caserole’ dish 2.5quart, 10.4″ x 7.6″

      2. Francine Gravel says:

        5 stars
        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.

        1. Vegan Richa Support says:

          thank you!

  8. Rachel says:

    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.

    1. Vegan Richa Support says:

      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’

  9. Simon says:

    5 stars
    Made this without using any sage. Was loved by the whole family.

    1. Vegan Richa Support says:

      thanks for stopping by

  10. Lauren says:

    5 stars
    So yummy and so easy! Was hoping for leftovers but it didn’t stand a chance… Thanks Richa!

    1. Richa says:

      🙂