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pumpkin Mac n cheese

I am all about that cosy cheesy pasta and this pumpkin Mac n cheese is perfect for autumn or winter. It warms you right up and the pumpkin sauce is really creamy, creating the perfect Mac n cheese sauce. You can use any pasta you like, I used penne.

This is best served fresh, hot, straight from the pan as is all pasta dishes really, I promise you will be wanting more!

Pumpkin Mac n cheese pasta dish
Combine everything in a pan along with the cooked pasta before adding the pumpkin sauce.


makes 2 serves

85g cooked butternut pumpkin, I like to roast until tender (about 20 mins)

2 cloves garlic, chopped

150g soy milk or plant milk of choice

1/4 tsp salt and pepper

1 tbsp vegan parmesan

1 tbsp lemon juice

1/2 tsp ground turmeric

Additions to the dish:

120g cherry tomatoes, halved

30g baby spinach

1 tsp extra virgin olive oil

1/2 tsp Chilli flakes

1️ Cook the pumpkin under tender, you can bake or boil. Add to a blender along with the garlic, milk, salt & pepper, parmesan, lemon juice and turmeric. Blend until smooth.

2️ Cook pasta according to packet instructions. You can use any pasta you like, I used penne.

3️ Heat the oil in a pan on medium heat and add the chilli flakes and tomatoes. Toss and cook for 4 to 5 mins. Add a couple of tablespoons of the pasta water to the pan and toss.

4️ Drain cooked pasta and save 1/2 cup of the water. Add to the pan with the spinach. Pour in the pumpkin sauce and stir together. Add a little bit of the pasta water (as much as needed) and stir together. Divide into bowls and serve warm.


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