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When I was growing up, on occasion, my mom would make us macaroni and cheese as a quick weekend lunch or weekend dinner. It was always the same: elbow macaroni, Velveeta cheese, milk, and butter. It was delicious but not very exciting. As an adult, I’ve discovered that there are so many different ways to make macaroni and cheese—and some ways are even better than Velveeta! This Pumpkin Sage Mac n’ Cheese recipe is one of my favorites because it packs in tons of flavor from pumpkin puree as well as fresh sage. Not only does this dish taste amazing, but it’s also absolutely gorgeous on the plate!
All the mmm’s and yum’s in this Pumpkin Sage Mac n’ Cheese are made with Lavva Milk, a pili nut-based plant based milk. This recipe is 100% plant-based, gluten-free, and soy-free and features a creamy touch of Pili nuts and toasted sage.
Fall is the perfect time to indulge in a warm bowl of pumpkin macaroni and cheese. Aside from the forkfuls of deliciousness, this dish’s added texture is filled with vitamin D and calcium, providing your body with the essential nutrients you need for the upcoming winter. After a long day, this meal is perfect for any weeknight meal. Ready to dive into this creamy pumpkin sensation?
Pumpkin in mac n cheese
This recipe is a great way to incorporate pumpkins, sage, and mac n cheese into your menu this fall while cutting ou the dairy. The flavors combine beautifully to add both richness and earthy notes while keeping the dish simple to prepare.
The pumpkin adds a lot of flavor to the dish, so if you don’t have any available in your area or want to keep it vegetarian, feel free to substitute it with butternut squash or another variety of squash (or even cauliflower!). It’s not quite creamy as traditional macaroni and cheese, but it’s still delicious nonetheless! The sage gives subtle hints at its presence without being overpowering for those who may be wary about trying it out for themselves the first time – just make sure not too much gets thrown in there otherwise, it could become overwhelming (depending on how strong-tasting your herbs are).
To make the sauce, add 2 cups pumpkin puree) to a high-speed blender along with peeled roasted garlic, arrowroot starch, Lavva milk, sea salt, sage, dried porcini mushrooms, nutritional yeast, vegan Colby cheese, pumpkin pie spice, and red pepper flake. Blend on high until creamy and smooth. Taste and adjust flavor, as needed.
Heat in a pan over medium to high heat when ready to add pasta.
While sauce cooks, boil water for pasta. To serve, add cooked pasta to the sauce and toss to combine. Serve as is or garnish with pili nuts, sautéed sage, and chili oil if desired.
Cool leftovers and store in an airtight container in the refrigerator for up to 3-4 days.
*If you can’t find Pili Nuts you can use Pine Nuts as an alternative.
I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.