What gives this Cheesy Seasonal Pumpkin Mac its vibrant color?

The rich orange hue of this mac comes primarily from the pumpkin puree, enhanced by a touch of ground turmeric in the spice blend.

My pumpkin sauce seems too thick; how can I adjust the consistency?

If your pumpkin sauce is too thick after blending, you can easily thin it out by adding a bit more unsweetened non-dairy milk until it reaches your desired creamy consistency.

Can I use a different type of pasta for this recipe?

While the recipe specifies whole-wheat macaroni, you can certainly use other small pasta shapes like shells or ditalini, or even gluten-free macaroni, according to package instructions.

How should I store leftover Cheesy Seasonal Pumpkin Mac?

Store any leftover Cheesy Seasonal Pumpkin Mac in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of non-dairy milk if needed to restore creaminess.

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Cheesy Seasonal Pumpkin Mac
[Vegan]

AN By: Azucena Noriega

Author Bio

My name is Azu. I am a Biomedical Engineer who likes to cook and bake.... Read More

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Creamy vegan cheesy pumpkin mac and cheese with whole-wheat macaroni, served in a bowl, garnished with smoked paprika.

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Cheesy Seasonal Pumpkin Mac [Vegan]

227

Dairy Free

Mmmm, mac and cheese! This seasonal version is made with pumpkin puree for a boost of nutrition and a rich, orange color that makes you think of autumn leaves and decking yourself out in scarves and sweaters.

Ingredients You Need for Cheesy Seasonal Pumpkin Mac [Vegan]

7.05 ounces whole-wheat macaroni
1/4 medium onion, diced
2 garlic cloves, chopped
1/2 teaspoon smoked paprika
1/2 teaspoon dried sage
1/2 teaspoon ground turmeric
1 cup pumpkin puree
1/4 cup vegetable stock
1/4-1/2 cup unsweetened non-dairy milk
1 tablespoon nutritional yeast

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How to Prepare Cheesy Seasonal Pumpkin Mac [Vegan]

In a medium skillet over medium-low heat, sauté onion and garlic in a bit of olive oil. Season with salt and pepper, add the smoked paprika, dried sage and turmeric. Stir and cook until soft and fragrant, about 5 minutes.
Add pumpkin puree and vegetable stock. Bring to a low boil. Cook for three minutes. Stir in the milk. Transfer to a blender, and blend until smooth and creamy. You can add more milk if the consistency is too thick. Add the nutritional yeast. Taste and add salt and pepper.
Cook macaroni according to package instructions.
Drain the pasta. Return to the same pot where you boiled it, and pour the pumpkin sauce over your cooked macaroni. Toss to coat and serve immediately. You can sprinkle with smoked paprika.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.