• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Baking Fairy logo

  • About
    • Privacy Policy
  • Recipe Index
  • Sponsors & Brands
  • Custom Orders
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    You are here: Home / Recipes / Soups, Salads & Pasta / creamy vegan pumpkin macaroni

    creamy vegan pumpkin macaroni

    Mar 9, 2018 · 9 Comments

    This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #SimpleSwap #CollectiveBias

    Fulfill all your rich mac & cheese cravings the plant-based way with this delicious Creamy Vegan Pumpkin Macaroni! It's better-for-you but so tasty that you'd never know it!


    creamy vegan pumpkin macaroni | The Baking Fairy #SimpleSwap #ad

    Hello friends! I am so excited to be sharing one of my all-time favorite vegan recipes today. Creamy Vegan Pumpkin Macaroni! If you've been trying to eat more plant-based or better-for-you foods but find yourself craving something rich like mac & cheese, this is what you need! Veggies are sautéed with Mazola® Corn Oil, pureed with some cashew milk to make the creamiest sauce, and tossed with high-fiber pasta for a guilt-free indulgence. 

    creamy vegan pumpkin macaroni | The Baking Fairy #SimpleSwap #ad

    Now I won't lie to you, this vegan pumpkin macaroni doesn't taste like cheese, per se, but it does fulfill that creamy, rich, comforting taste that you're craving. And it may seem difficult, but I promise that A, it's mostly hands-off time {so just letting the sauce simmer away}, and B, the ingredient list is so simple and totally not intimidating! The sauce starts by sautéing garlic, onions, carrots, and celery in oil with some spices.  I then add a can of pumpkin {yes, pumpkin is not just for fall desserts!}, some non-dairy milk, and let the mixture simmer away until savory and flavorful. The last step is just blending the sauce and then tossing with noodles!

    creamy vegan pumpkin macaroni | The Baking Fairy #SimpleSwap #ad

    creamy vegan pumpkin macaroni | The Baking Fairy #SimpleSwap #ad

    While corn oil works great in savory applications like stovetop cooking and this creamy vegan pumpkin macaroni, I also use it in a lot of my baking and frying {like this bang-bang cauliflower or these wontons}. Corn oil works perfectly in so many situations because it has a higher smoke point {450F} compared to most other oils. If you overheat oils past their smoke point, this can negatively affect both the flavor and nutritional value of your food. Nobody enjoys burnt food!

    creamy vegan pumpkin macaroni | The Baking Fairy #SimpleSwap #ad

    Next time you're craving mac & cheese, I hope you'll give this creamy vegan pumpkin macaroni a try! By using oil instead of butter, creamy veggies instead of cheese, and high-fiber pasta instead of white pasta, this is a hearty and satisfying meal that won't leave you feeling weighed down. 


    creamy vegan pumpkin macaroni | The Baking Fairy #SimpleSwap #ad

     

    5.0 from 2 reviews
    creamy vegan pumpkin macaroni
     
    Save Print
    Prep time
    20 mins
    Cook time
    40 mins
    Total time
    1 hour
     
    Author: Valentina | The Baking Fairy
    Recipe type: Vegetarian
    Serves: 6
    Ingredients
    • 3 tablespoon Mazola® Corn Oil
    • ½ cup chopped white onion
    • ½ cup chopped carrot
    • ¼ cup chopped celery
    • 3-4 garlic cloves
    • 1 can (15oz) pumpkin puree
    • 1½ cup unsweetened non-dairy milk (I used cashew!)
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon turmeric
    • 1 teaspoon sweet paprika
    • 1 tablespoon white miso paste
    • 2-3 teaspoon salt (to taste)
    • 1 lb high-fiber shell pasta
    Instructions
    1. In a medium pot, heat the Mazola® Corn Oil over medium-high heat.
    2. Add in the onion, carrot, celery, and garlic, and saute for 8-10 minutes, stirring often, until soft and translucent.
    3. Add in the pumpkin puree, non-dairy milk, spices, and miso paste and stir well. Turn heat down to low, and allow mixture to simmer for 30-40 minutes.
    4. When ready to serve, pour veggie mixture into a blender, and blend until smooth and creamy. You can add a little more non-dairy milk if needed.
    5. Cook high-fiber pasta according to package directions, and toss everything together. Serve immediately!
    3.5.3251

     

    creamy vegan pumpkin macaroni | The Baking Fairy #SimpleSwap #ad

    SaveSave

    SaveSave

    « layered confetti drip cake
    piña colada smoothie bowls »

    Reader Interactions

    Comments

    1. paolo satta says

      October 04, 2018 at 4:37 am

      Wonderfull. I cannot resist, I'm going to prepare it.! Thank you very much

      Reply
    2. Katie says

      August 17, 2019 at 4:25 pm

      What size pumpkin "can"? They come in different volumes here.

      Reply
      • valentina says

        August 18, 2019 at 12:47 am

        Hi Katie! You just need a standard 15oz can of pumpkin. Hope that helps!

        Reply
    3. teena says

      November 25, 2019 at 3:26 pm

      Hi there,

      I have all the ingredients except the miso paste. I am too lazy to buy it. Is there a substitution?

      Reply
      • valentina says

        November 26, 2019 at 4:28 pm

        Hi Teena! Honestly the miso is not crucial. It does add some nice depth of flavor but the Mac will still be good without it! You may just need to add a smidge more salt/seasoning

        Reply
      • Lindsey says

        February 21, 2021 at 6:10 pm

        You could also try nutritional yeast and dry cooking sherry!

        Reply
    4. valentina says

      September 22, 2020 at 11:05 pm

      Hi T! Thanks for the comment! I haven't made this recipe in a few years but I am sure that is a typo! I'm sure I meant to type 1-3 teaspoons. Sorry for the mixup! I do note that salt is added to-taste... everyone has their own preferences and different types of salts can "salt" differently if that makes sense. I personally don't usually measure salt which makes it a struggle when trying to write it out for blog posts!

      Reply
    5. Erin says

      July 12, 2021 at 4:04 pm

      I've made this recipe twice now and am just about to make it again. As someone who loves macaroni and pumpkin but is allergic to dairy, this recipe is about as good as it gets. Creamy and delicious.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome!


    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

    Subscribe!

    Sign up for my newsletter and be the first to know about new recipes and exclusive content!

    Watch My Latest Video!

    Shop my Amazon Favorites!

    Pin with me!

    Visit Valentina | The Baking Fairy's profile on Pinterest.

    Reader Favorites!

    homemade cosmic brownies from above

    vegan homemade cosmic brownies

    strawberry cake mix crinkle cookies | The Baking Fairy #FoodBloggerLove

    strawberry cake mix crinkle cookies

    bomboloni {italian doughnuts}

    italian apple cake

    5-ingredient white queso

    Footer

    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

    time for dinner!

    slice of broccoli cheese quiche on plate
    plate of crispy tempeh with lemon pepper marinade
    balsamic herb tofu on a plate with mashed potatoes and kale salad
    sandwich with vegan bacon, lettuce, tomato on a white plate
    overhead shot of herb tofu skewers with chimichurri sauce, grilled vegetables, rice and naan bread
    Cook'd Pro Responsive Minimalist Food Blog Theme

    Copyright © 2023 · The Baking Fairy · Privacy Policy