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bowl of pumpkin Mac and cheese with breadcrumbs and sage garnish.

Vegan Pumpkin Mac & Cheese w/ Sage Breadcrumbs

  • Author: Liv
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 Min
  • Yield: 4-6 1x
  • Category: Mains
  • Method: Stove-Top
  • Diet: Vegan


Cheesy, creamy, and cozy Vegan Pumpkin Mac & Cheese w/ Sage Breadcrumbs. This Mac & Cheese is the perfect fall dinner. It’s quick and easy enough to be a busy weeknight dinner but looks and feels a little more fancy and could be a wonderful dinner for a date night in. Serve with garlic bread or roasted vegetables and a nice glass of wine. 


Units Scale

Sage Breadcrumbs:

  • 1 tablespoon Vegan Butter
  • 2 tablespoons Chopped Sage Leaves
  • 3/4 cup Panko Breadcrumbs
  • 1 tablespoon Nutritional Yeast
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • Pinch of Red Pepper Flakes

Pumpkin Mac & Cheese: 

  • 1lb Rigatoni or Pasta of Choice
  • 1 tablespoon Olive Oil
  • Half a Large Sweet Onion, diced
  • 34 Garlic Cloves, minced
  • 2 tablespoons Chopped Sage Leaves
  • 3/4 cup Pumpkin Purée
  • 3/4 cup Unsweetened Plant Milk
  • 1/2 cup Nutritional Yeast
  • 2 tablespoons Lemon Juice
  • 2 teaspoons White Miso Paste
  • 1 teaspoon Ground Mustard Powder
  • 1 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • Pinch of Red Pepper Flakes


  1. Melt the vegan butter in a pan on medium heat. Add the chopped sage and breadcrumbs and toss constantly until golden brown. This happens fast, about 2 minutes.
  2. Remove and transfer to a bowl. Stir in nutritional yeast, salt, pepper, and red pepper flakes. Set aside.
  3. Dice the onion and add to a pan heated to medium-high heat along with the olive oil. Cook for 5-7 minutes or until soft and starting to brown. Add in minced garlic and chopped sage leaves. Cook for another 2 minutes and turn off heat.
  4. Add the cooked onion mixture to a blender along with the pumpkin puree, plant milk, nutritional yeast, lemon juice, miso paste, ground mustard, red pepper flakes, salt, and black pepper. Blend until smooth.
  5. Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve about 1/2 cup of the pasta water.
  6. In a large pot on medium heat, combine the pasta and pumpkin cheese sauce. Use the reserve pasta water and thin out your sauce as needed. It thickens as it sets.
  7. Taste and add more salt & pepper, if needed.
  8. Divide the pasta in to serving dishes and top with sage breadcrumbs. Enjoy!


Reheating: Re-heat on the stove top with a splash of unsweetened plant milk and toss until creamy and warmed through. Keep leftover breadcrumbs separate and add once plated. 

Keywords: pumpkin pasta, pumpkin Mac and cheese, Mac and cheese, vegan Mac and cheese, vegan pumpkin Mac and cheese, sage breadcrumbs, Mac and cheese with breadcrumbs