Name: Baked Vegan Pumpkin Mac & Cheese Recipe
Ingredients: 16 oz pasta cooked al dente; 1 cup breadcrumbs; 15 oz pumpkin puree not pumpkin pie filling; 1 cup onion finely chopped; 1 3/4 cup plant milk add more if sauce too thick; 4 tbsp nutritional yeast more or less per your taste; 2 tbsp lemon juice; 2 tbsp vegan butter; 3 cloves garlic minced; 1 tbsp corn starch if too thin add 1 more tbsp; 1 tbsp mustard; 1 tsp red pepper flakes; 1 tsp smoked paprika; 1 tsp cumin; 1/2 tsp pumpkin pie spice; 1/2 cup fresh sage; sea salt and pepper to taste

Ingredients

16 oz pasta cooked al dente
1 cup breadcrumbs
15 oz pumpkin puree not pumpkin pie filling
1 cup onion finely chopped
1 3/4 cup plant milk add more if sauce too thick
4 tbsp nutritional yeast more or less per your taste
2 tbsp lemon juice
2 tbsp vegan butter
3 cloves garlic minced
1 tbsp corn starch if too thin add 1 more tbsp
1 tbsp mustard
1 tsp red pepper flakes
1 tsp smoked paprika
1 tsp cumin
1/2 tsp pumpkin pie spice
1/2 cup fresh sage
sea salt and pepper to taste

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Instructions

Before you begin, preheat oven to 375F/191C. Cook macaroni per package instructions in a large pot. Drain. Rinse in cold water. Drain again. Set aside.

Melt vegan butter. Add garlic, onions and fresh sage and stir well. Sauté over medium heat until onions are translucent (about 3 minutes).
Add nutritional yeast, cumin, red pepper flakes, pumpkin pie spice, smoked paprika and lemon juice to the skillet.
Stir until all ingredients are well incorporated.
Add plant milk, a little at a time, stirring continuously until vegan cheese sauce has a smooth, creamy texture.
Toss in pumpkin purée. Stir until well-incorporated.
Simmer sauce over medium heat for 2-3 minutes. Sprinkle in corn starch a little at a time while continuing to stir until dissolved. Bring to gentle boil for one minute (keep stirring). Remove from heat. Season creamy pumpkin sauce with sea salt and black pepper to taste.
Add cooked pasta to baking dish. Pour in pumpkin cheese sauce. Stir well.
Top with bread crumbs and crisp sage fried in a bit of olive oil. If you desire, sprinkle with vegan parmesan cheese, as well. Grab your pasta dish and place in a preheated oven. Bake at 375F/blahC for 30 minutes. Remove from oven and place on cooling rack for 5 minutes. Serve immediately.