The weather is really starting to cool down in the Midwest, and for some reason that automatically means I am craving more comfort foods. By that I mean something warm, carb-y, and with a flavor of fall. Which is why I settled on vegan pumpkin mac and cheese.
Pumpkin mac and cheese is my favorite version of vegan mac and cheese because it requires simple ingredients, is easy and quick to make, and is so much healthier than the standard mac and cheese. I’ve made cashew mac and cheese, but cashews tend to be super expensive. I’ve also made it with standard store bought vegan cheese, and although it is super delicious it does tend to be pretty high in calories. So pumpkin mac and cheese it is!
I made this recipe with Alessi Foods’ Organic Orecchiette pasta. Alessi’s pastas are made in the Puglia region in Italy and I personally love their pasta because it is so authentically Italian and the shapes are so original. The orecchiette was perfect for a mac and cheese recipe, especially when cooked al dente. See below for the full recipe and link to shop more Alessi products. You can use code GABY for 15% off their products until the end of the year!
Vegan Pumpkin Mac and Cheese
- 1 lb Alessi Organic Orecchiette
- 1 can pumpkin
- 1 1/2 cup unsweetened almond milk
- 1 tbsp Alessi olive oil
- 1/3 cup nutritional yeast
- 1 tbsp corn starch
- 1 tbsp mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg
- Cook your pasta according to instructions on the bag. I cooked mine al dente for 13 minutes.
- Drain and set aside.
- Over medium heat, add the olive oil in a pan and combine the corn starch and almond milk. Mix together until they are well blended.
- Add the mustard, nutritional yeast, garlic, onion, nutmeg, pepper, lemon juice, and finally pumpkin. Mix well together (takes about five minutes) until everything is blended and you get a thick, sauce-like consistency. (I like to add my salt at this stage).
- Take the sauce off of the heat and pour over your pasta.
- I topped mine with chili flakes and some roasted broccoli, but you can top with whatever you're feeling!