Vegan Pumpkin Mac and Cheese
A cozy, creamy vegan twist on classic mac and cheese, infused with the warm flavors of pumpkin and spices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 12 oz gluten-free pasta of choice
- 15 oz canned pumpkin puree
- 1 cup canned unsweetened light coconut milk
- 1/2 cup nutritional yeast
- 1 tbsp arrowroot starch/flour
- 1 1/2 tsp kosher or fine sea salt
- 1/2 tsp ground mustard
- 1/4 tsp garlic powder
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until al dente, about 8-10 minutes.
- Prep your sauce: In a large saucepan, combine pumpkin puree, coconut milk, nutritional yeast, arrowroot starch, salt, ground mustard, and garlic powder. Stir until smooth.
- Thicken the sauce: Allow the mixture to simmer gently for 5-7 minutes until it thickens.
- Combine pasta and sauce: Drain the pasta and add it to your pumpkin sauce, folding gently until coated.
- Taste and adjust: Add more salt or spices as needed for flavor.
- Serve it up: Serve warm, topped with fresh herbs if desired.
Notes
For extra flavor, consider adding a sprinkle of roasted pumpkin seeds or smoked paprika on top.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan, pumpkin, mac and cheese, comfort food, fall recipes, healthy