creamy vegan pumpkin macaroni
Prep time
Cook time
Total time
Recipe type: Vegetarian
Serves: 6
  • 3 tbsp 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 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp turmeric
  • 1 tsp sweet paprika
  • 1 tbsp white miso paste
  • 2-3 tsp salt (to taste)
  • 1 lb high-fiber shell pasta
  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!
Recipe by The Baking Fairy at