This creamy, Vegan Pumpkin Mac and Cheese loaded with Broccoli is a super flavorful yet healthy twist on the classic. Made with nutritional yeast for that cheesy flavor, this is not only lighter than your average version, but also packed with extra vitamins. A total win!
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I made this pasta a while ago and loved it so much, I even went home a little early from work the day I had this for lunch, just so I would have time to make another batch for the next day!
And if that doesn’t convince you, I made so much, I ran out of my Banza chickpea pasta because of this recipe and had to add in some regular whole wheat to make up for it.
Vegan Mac and “Cheese”
After discovering the beauty of nooch – Nutritional Yeast for those of you who aren’t on a nickname basis yet – I never even considered using cheese in pasta.
*Cue enthusiastic reactions from Vegan and Paleo folks*
Even though it’s called “yeast” nutritional yeast doesn’t have any of the live yeast cells in them, and is completely safe to consume. Its actually grown for this purpose!
Nutritional Yeast is a Vegan cheese-alternative that comes as little yellow flakes and has a ton of health benefits. Best part is that it’s high in protein and fiber and has pretty much no fat.
It doesn’t taste exactly the same as the regular version, but I actually prefer this!
Fun fact: I even eat it plain out of the container! Kinda sticks to my teeth a bit, but whatever.
Healthy Nut-free Pumpkin Mac and Cheese
So naturally when I came across the concept of a pumpkin mac and cheese, my instinct was to go Vegan and use nutritional yeast instead for a dairy free, low calorie and healthy pasta recipe that is nut free because it has no cashew!
You basically have a recipe for Mac n Cheese made with Pumpkin Puree for extra creaminess, and nutritional yeast for the cheesy flavor with no fat!
What do you need for this Pumpkin Pasta?
- Pasta – I would recommend a whole grain or chickpea based Pasta like Banza
- Broccoli
- The sauce
The delicious Vegan Pumpkin Cheese Sauce
To make this beautiful vegan cheese sauce for the macaroni and cheese with pumpkin puree, all you have to do is sauteé the garlic in olive oil over a skillet for about 30 seconds and then blend it with the remaining ingredients in a food processor or blender!
Here’s what it takes:
- Olive Oil, Garlic
- Pumpkin Puree: Be sure to use the canned puree and not pumpkin pie filling. The latter is actually sweet!
- Light Coconut Milk/Almond Milk: If you aren’t Vegan, feel free to substitute any regular milk instead
- Nutritional Yeast: This gives the pumpkin cheese sauce the cheesy flavor with no fat and no dairy!
- Tapioca or Arrowroot Starch: To thicken the sauce
- The flavorings: Dijon Mustard, Dried Sage, Cumin, Crushed Red Pepper Flakes
- Salt & Pepper to season
This creamy vegan pumpkin pasta sauce is made with pumpkin puree and coconut milk or almond milk, so is it makes the mac and cheese dairy free and vegan too – there’s no milk, no cream, no egg and no flour here!
Put it together
Cook the pasta in a pot until its as tender as tender as you like it, steam the broccoli in the microwave for about 2 minutes covered with a damp paper towel, and then just toss it all together with the creamy dairy free pupmkin cheese sauce!
A delicious vegan and vegetarian macaroni and cheese loaded with vegetables and all the pumpkin flavor but low fat! The best Vegan nut-free mac and cheese you will find!
Some more Pumpkin and Pasta recipes?
Try my Pumpkin Pasta with Mushrooms and Kale, but this one actually has a lot more.
- A lot more pumpkin
- A lot more cheese
- A lot more flavor
- A lot more everything!
Creamy Vegan Pumpkin Mac and Cheese with Broccoli
Ingredients
- 3 oz Whole Grain or Chickpea Pasta, 85g
- 2 cups Broccoli, Chopped, 180g
Sauce:
- ¼ teaspoon Olive Oil
- 1 teaspoon Garlic, Minced
- ⅔ cup Pumpkin Puree, Canned, not Pumpkin Pie Filling, 162g
- ¼ cup Light Coconut Milk or Almond Milk
- 3 tablespoon Nutritional Yeast, 15g
- 2 teaspoon Tapioca or Arrowroot Starch
- 1 teaspoon Dijon Mustard
- 1 teaspoon Dried Sage
- ¼ teaspoon Cumin
- ⅛ teaspoon Crushed Red Pepper Flakes
- ⅛ teaspoon Salt
- ⅛ teaspoon Black Pepper
Instructions
- Bring 4 cups water to a boil in pot, add pasta, and cook for about 10 minutes (according to package instructions). Drain, return to pan, and cover to keep warm.
- While pasta cooks, place broccoli in a bowl, cover with a damp paper towel and microwave on high for 2 minutes.
- Heat oil in a small skillet on medium heat and sauteé garlic for about 30 seconds.
- Blend sauteéd garlic and remaining sauce ingredients in a food processor or blender until creamy and smooth, about 10 sec.
- Optional: Transfer sauce to skillet and heat until slightly bubbly and thickened, about 1 minute.
- Combine pasta, broccoli and sauce, toss to coat evenly.
- Garnish with pine nuts and parsley and serve!
Notes
- Make sure you use pumpkin puree for the recipe and not pumpkin pie filling.
- Nutritional information is calculated using product recommended below.
- In an airtight container in the refrigerator for 3-4 days.
- Banza Rotini made from Chickpeas
- Servings: 4 cups | Serving size: 2 cups
- Calories: 274kcal
- Fat: 6.4g | Saturated fat: 1.7g
- Carbohydrates: 42.5g | Fiber: 10.2g | Sugar: 6.4g
- Protein: 15.8g
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