Vegan Pumpkin Mac and Cheese Bake
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Vegan Richa · by Vegan Richa★ 5.0 (46)

Vegan Pumpkin Mac and Cheese Bake

NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 13%
CARBS 39G70% OF CAL
4G FIBER7G SUGAR29G OTHER
FAT 8G30% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy pumpkin sauce tossed with pasta and topped with sage breadcrumbs. Entirely plant-based comfort food for fall and beyond.

mainamericanpastaveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 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)
  • 1/3 cup breadcrumbs
  • 1/4 tsp salt
PREP
10M
SODIUM
873MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.