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Vegan Pumpkin Mac & Cheese

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Pumpkin has to be one of our favourite veg, it's so useful and wholesome we had to share this Mac and Cheese recipe with a pumpkin based cheese sauce!

 250 g dry wholewheat tube pasta (we used penne, 500g cooked)
 280 g cooked pumpkin
 120 ml sunflower oil
 60 ml rice milk
 2 tbsp lemon juice
 3 tbsp arrowroot powder
 1 tsp garlic powder
 1 tsp onion powder
 3 tbsp nutritional yeast
 1.50 tsp tsp salt
 ½ tsp chilli flakes
 pinch of black pepper
 30 g breadcrumbs
 1 tbsp pumpkin seeds
 1 tbsp oil
 pinch of salt and pepper

Pre heat fan oven to 180°C.


On a chopping board carefully cut the pumpkin in half and scoop out the seeds and pulp, chop each half into quarters and roast in the oven on a baking tray for 30 minutes until the pumpkin is soft and cooked through. Leave to cool for 5-10 minutes before handling, scoop out the pumpkin


While the pumpkin is roasting, cook your pasta in a large pot of boiling salted water, (following pack instructions). When cooked, drain in the sink and rinse in cold water to stop it cooking and sticking together.


To make the delicious quick sauce for the Mac n Cheese, simply blend all the sauce ingredients together until smooth.


Mix the drained pasta with the sauce, coating well. Transfer to your oven proof dish of choice and smooth the top. Mix the breadcrumb topping ingredients together and sprinkle over the top of the pasta.


Bake in the pre heated oven for 15 minutes until bubbling and golden brown on top! Enjoy

Nutrition Facts

Servings 4