Search
English (South African)
DonateTry Vegan
Menu

Suggested Searches

Donate
Try Vegan
Search
English (South African)

Pumpkin Macaroni Cheese

Natalie Tamara

Pumpkin macaroni vegan cheese

This vegan Pumpkin Macaroni Cheese recipe gives a warming and comforting classic a healthy, autumnal make-over.

  1. 750g fresh pumpkin, peeled and cut into 2cm cubes
  2. 2 onions, chopped
  3. 500ml hot vegetable stock
  4. 3 garlic cloves, peeled and left whole
  5. 1tsp Dijon mustard
  6. ¼ tsp ground nutmeg, plus extra to serve
  7. Freshly ground black pepper, to taste
  8. 320g macaroni pasta
  9. 1tsp cornflour (mixed with 2tsp cold water to form a paste)
  10. 3tbsp nutritional yeast (optional)

Serves 4.

  • Add the pumpkin, onions, vegetable stock, garlic, mustard, nutmeg and black pepper to a large pan.
  • Place the pan over a medium heat, cover and cook gently for around thirty minutes, stirring occasionally, until the pumpkin is tender.
  • Set the pan aside to cool a little and bring a fresh pan of water to the boil. Once boiling, add the macaroni to the water and cook according to the pasta’s instructions.
  • Meanwhile, add the pumpkin mix to a blender and blend until smooth.
  • Once cooked, drain the pasta and return to the pan. Add the pumpkin sauce and mix well to coat the macaroni fully.
  • Return the pan to a medium heat, add the cornflour paste and stir to thicken.
  • Remove from the heat, stir in the nutritional yeast, season with extra black pepper if desired and serve with a sprinkle of nutmeg on top.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part.
Will you join them?

Try Veganuary

Download Your FREE Celebrity Cookbook

Sign up to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!

Try vegan!
Woman pointing