Baked Pumpkin Mac and Cheese

  • Yield 6 servings

A classic with a cold weather spin incorporates the delicate roasted pumpkin.

Flexibility is key, as this dish can be concocted dairy-free or in the traditional style with cheese.


8 ounces whole wheat penne
Salt and pepper
1 tablespoon olive oil
1 tablespoon margarine
1 small onion, diced
1 teaspoon dried thyme
3 tablespoons all-purpose flour
1 cup vegetable broth
1 small pumpkin, roasted*
1/2 cup unflavored soy milk, milk alternative or milk
1/2 cup cream cheese alternative or cream cheese
1/4 cup nutritional yeast
1/4 teaspoon ground nutmeg
1/3 cup whole-wheat breadcrumbs
1/3 cup french fried onions


  1. Preheat oven to 425F.
  2. In a large pot over high heat, bring salted water to a boil. Add the pasta and cook according to package directions until it is al dente. Drain and set aside.
  3. In a small bowl mix together breadcrumbs and french fried onions. Set aside.
  4. While pasta is cooking, heat a medium bottomed pan over medium heat. Add the oil and margarine. Add the onion and thyme to the pan and cook for 2 minutes.
  5. Stir the flour into the pan and cook for 2 minutes.
  6. Whisk the stock into the pan. Stir in the roasted pumpkin, milk and bring to a simmer.
  7. Stir in the cream cheese, nutritional yeast, nutmeg and salt and pepper to taste. Stir until thoroughly combined.
  8. When sauce is well combined, stir in the drained pasta. Transfer to a baking dish and top with breadcrumb mixture.
  9. Bake for 15 to 20 minutes, or until browned and bubbly. Remove from oven and let sit 5 minutes before serving.

*To roast the pumpkin: Preheat oven to 400F. Cut pumpkin in half and remove seeds. Roast, cut side down on a baking sheet for 50-60 minutes, or until the pumpkin can easily be scooped out of its skin. Scoop the pumpkin out and set aside.

Recipe by Lindsay of  Cooking for a Vegan Lover.courtesy of Meatless Monday



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