creamy vegan pumpkin macaroni

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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!

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. 

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!

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!

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. 

Print Recipe

5 from 2 votes

creamy vegan pumpkin macaroni

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Vegetarian

Servings: 6

Author: Valentina | The Baking Fairy

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
• 1 ½ 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

• In a medium pot, heat the Mazola® Corn Oil over medium-high heat.
• Add in the onion, carrot, celery, and garlic, and saute for 8-10 minutes, stirring often, until soft and translucent.
• 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.
• 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.
• Cook high-fiber pasta according to package directions, and toss everything together. Serve immediately!

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