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Creamy Vegan Pumpkin Mac (No Cheese!)

A creamy, cheese-free vegan pumpkin mac made right on the stovetop. A quick and easy vegan dinner and the perfect way to use leftover roasted pumpkin or squash.
Print Recipe
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 230 g pasta rigatoni, elbow mac or a mix
  • 340 g roasted pumpkin or butternut squash
  • 195 g smoked tofu
  • 12 g nutritional yeast
  • 100 ml unsweetened almond milk plus more as needed
  • 170 g onion
  • 6 cloves garlic
  • smoked paprika, garlic powder, turmeric and cumin to taste
  • salt and pepper to taste
Optional, on the side
  • 200 g TVP seasoned your favorite way

Method
 

  1. Cook the pasta in a big pot of salted water according to the package directions. Drain and set aside.
  2. 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.
  3. Chop the onion and mince the garlic. Sauté in a nonstick pan until soft and fragrant.
  4. 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.
  5. Add more almond milk a little at a time until the sauce is as creamy as you like it.
  6. Toss in the pasta and stir until every piece is coated.
  7. 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.
  8. Serve with crispy TVP on the side.

Notes

Pumpkin and butternut squash are interchangeable here. Canned pumpkin purée works too (100% pumpkin, not pie filling).