Hey there, food lovers! Are you drowning in roasted pumpkin yet? Because I sure am.
When you roast a whole pumpkin, you end up with a LOT of it. Sure, you could turn it all into dessert (I did say pumpkin spice belongs in dessert), but sometimes a girl needs dinner. So today we’re making something savory, cozy and creamy: vegan pumpkin mac.
This is one of those quick and easy vegan dinners that saves the day when I’ve spent way too long in the writing cave and come out starving. No oven, no waiting, just a big bowl of creamy goodness.
Frankenstein Pasta
Let’s call this one a Frankenstein pasta. I used two different types of rigatoni AND some elbow mac, because that’s what I had in the pantry. And you know what? It worked perfectly.
This is your sign to finally use up those half-empty pasta boxes taking up pantry space. Just pick shapes that cook in about the same amount of time so nothing ends up mushy.
The Creamy No-Cheese Sauce
There’s no cheese in this vegan mac, but it is creamy AF. I promise.
The secret? Smoked tofu blended right into the sauce with roasted pumpkin, nutritional yeast and a splash of almond milk. The tofu makes it thick, silky and packed with plant-based protein, and the smoked flavor gives it that deep, cheesy, almost bacon-y vibe.
Then it goes into a pan with sautéed onion and garlic to warm through, along with smoked paprika, turmeric, cumin, garlic, salt and pepper. Turmeric gives it that classic golden mac and cheese color, too.
Pumpkin or Butternut Squash?
Okay, confession time. The squash I used for this batch was actually butternut squash. Shh! The good news is they’re totally interchangeable in this recipe.
Use whatever you’ve got: roasted pumpkin, butternut squash, Hokkaido, or even canned pumpkin purée (100% pumpkin, not pie filling). Butternut is a little sweeter and smoother, and pumpkin is a little earthier. Both are delicious, and both make one creamy vegan pumpkin sauce.
Stovetop or Baked
I made this vegan mac on the stovetop because I was writing for way too long and baking it would have meant another 20 minutes of waiting. I was hungry. Don’t judge.
But you totally could bake it! Just pour it into a baking dish, top with breadcrumbs if you like, and bake until bubbly and golden on top.
A Little Protein on the Side
I made this a two-fer and served it with some crispy TVP on the side. A strength training woman needs her protein, and the TVP adds a nice crunch next to all that creaminess. Totally optional, but highly recommended.
More Ways to Use Your Roasted Pumpkin
Still have pumpkin left over? I’ve got you covered:
Vegan Pumpkin Cornbread Muffins
Pumpkin Walnut Vegan Sausage Pasta
Miso Pumpkin Ramen
Pumpkin Risotto & Crispy Oyster Mushrooms
Kitchen Tools
Stock pot
Ninja blender
Nonstick pan
Mesh strainer
Wooden spoon
Kitchen knife
Cutting board
Kitchen scale
Creamy Vegan Pumpkin Mac (No Cheese!)
Ingredients
Method
- Cook the pasta in a big pot of salted water according to the package directions. Drain and set aside.
- While the pasta cooks, add the roasted pumpkin, smoked tofu, nutritional yeast and a splash of almond milk to a blender. Blend until smooth and creamy.
- Chop the onion and mince the garlic. Sauté in a nonstick pan until soft and fragrant.
- Pour the sauce into the pan with the onion and garlic. Stir in the smoked paprika, garlic powder, turmeric, cumin, salt and pepper, and let it warm through.
- Add more almond milk a little at a time until the sauce is as creamy as you like it.
- Toss in the pasta and stir until every piece is coated.
- Want it baked? Pour it into a baking dish, top with breadcrumbs if you like, and bake at 200C / 400F for about 20 minutes, until bubbly and golden.
- Serve with crispy TVP on the side.
Notes
Enjoy!
Some links are affiliate links which means I’ll earn money if you buy these products. Feel free to click on the links to help a fellow blogger out! Thanks.
Tell me what you think about this!