Vegan Pumpkin Spinach Mac and Cheese [+VIDEO]
A twist on the classic mac and cheese recipe, that's bursting with warm, cozy, comforting fall flavor. Made with pumpkin puree and spinach, then topped with seasoned breadcrumbs for the perfect crunchy finish.
Servings 6
Ingredients
- 1½ cups pasta noodles
- 3 tbsp vegan butter
- 2 cloves fresh garlic chopped
- 2 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp onion powder
- ¼ tsp ground nutmeg
- 2 tbsp all-purpose flour
- 1½ cups unsweetened almond milk
- 2 cups vegan cheddar cheese
- ½ cup pumpkin puree
- 1 cup frozen spinach
Breadcrumb Mixture
- 1 cup panko breadcrumbs
- 2 tbsp vegan butter melted
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 350°
- Cook the macaroni noodles according to the package instructions (with a dollop of oil if desired).1½ cups pasta noodles
- Once noodles are done cooking, drain the noodles (do not rinse) and set aside.
- In a large pot, melt 3 tbsp vegan butter over low-medium heat. Add in all seasonings and stir to combine.3 tbsp vegan butter, 2 tsp dried sage, 1 tsp dried rosemary, 1 tsp onion powder, ¼ tsp ground nutmeg
- Add in chopped garlic and cook until fragrant.2 cloves fresh garlic
- Slowly mix the flour into the mixture until smooth.2 tbsp all-purpose flour
- Add in the unsweetened almond milk, cheese, and pumpkin puree. Bring to a low boil and whisk until smooth.1½ cups unsweetened almond milk, 2 cups vegan cheddar cheese, ½ cup pumpkin puree
- Add the frozen spinach and mix to combine.1 cup frozen spinach
- Add the pasta to the pot with the cheese mixture and stir.
- Transfer the pasta to an appropriately sized baking dish and set aside.
- Combine the breadcrumb mixture in a small bowl, then spread it over top of the pasta in an even layer.1 cup panko breadcrumbs, 2 tbsp vegan butter, 1 tsp Italian seasoning
- Transfer the dish to the oven and bake for about 20 - 25 minutes.
- Once finished baking, let cool for 5-10 minutes. Enjoy!