Gluten and Dairy Free Creamy Pumpkin Mac and “Cheese”
If you’re looking for a cozy, comforting dish that’s perfect for fall or winter but also caters to a variety of dietary needs, this Gluten and Dairy-Free Creamy Pumpkin Mac and “Cheese” is the bomb. Not only does it bring rich, hearty flavors to the table, but it also provides a satisfying alternative for those who avoid dairy or adhere to a vegan lifestyle.
Traditional mac and cheese relies on rich cheeses and milk for its signature creaminess. However, this recipe swaps those for nutrient-packed pumpkin puree and full-fat coconut milk, creating a velvety sauce that’s just as indulgent without any dairy. The addition of nutritional yeast delivers a subtle, cheese-like flavor, making this dish an impressive plant-based alternative. Fresh sage and a hint of nutmeg add an earthy depth, while a sprinkle of red pepper flakes gives just a touch of warmth.
What sets this pumpkin mac and “cheese” apart is its balanced profile—creamy, savory, and lightly spiced. It’s topped off with roasted pumpkin seeds for a delightful crunch, ensuring a well-rounded bite every time. The use of Mountain High Organics elbow pasta ensures it’s also gluten-free, making it accessible to those with gluten intolerances.
This dish works beautifully as a standout side at holiday dinners or as a main course for a weeknight meal that feels special. It shows that allergen-friendly cooking doesn’t have to sacrifice taste or satisfaction. Whether you’re serving guests with dietary restrictions or just want a seasonal twist on a classic comfort food, this pumpkin mac and “cheese” is bound to become a favorite.
Here’s what you need:
– Kosher or fine sea salt
– 1½ cups Mountain High Organics elbow pasta
– 1 can (15 oz) pumpkin puree
– 1 cup canned full-fat coconut milk (shake before measuring)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh sage, finely chopped (plus extra for garnish)
– ¼ teaspoon dried red pepper flakes
– ⅓ cup nutritional yeast
– ¼ teaspoon ground nutmeg
– Freshly ground black pepper
– ⅓ cup roasted and salted pumpkin seeds
Prepare the Sauce:
In a large pan, heat the olive oil over medium heat. Add the minced garlic, fresh sage, and red pepper flakes, sautéing until fragrant, about 1-2 minutes.
Combine Ingredients:
Stir in the pumpkin puree, coconut milk, nutritional yeast, and ground nutmeg. Cook for about 5 minutes, stirring frequently until the sauce is heated through and well combined.
Mix with Pasta:
Add the cooked pasta to the pan with the sauce. Toss to coat the pasta evenly, ensuring each piece is well covered with the pumpkin mixture. Add some reserved pasta water, a little at a time, if needed to thin the sauce. Season with salt and pepper to taste.
Serve:
Garnish with extra chopped sage and pumpkin seeds. Serve warm and enjoy!
This dish is sure to bring a comforting, allergy-friendly twist to your fall and winter meals.
Gluten and Dairy Free Creamy Pumpkin Mac and “Cheese”
Ingredients
- Kosher or fine sea salt
- 1½ cups Mountain High Organics elbow pasta
- 1 can (15 oz) pumpkin puree
- 1 cup canned full-fat coconut milk , shake before measuring
- 2 tablespoons olive oil
- 2 cloves garlic , minced
- 1 tablespoon fresh sage , finely chopped (plus extra for garnish)
- ¼ teaspoon dried red pepper flakes
- ⅓ cup Nutritional yeast
- ¼ teaspoon ground nutmeg
- Freshly ground black pepper
- ⅓ cup roasted and salted pumpkin seeds
Instructions
- Bring a large pot of salted water to a boil. Add the Mountain High Organics elbow pasta and cook according to the package instructions until al dente. Save some of the pasta cooking water, drain the pasta, and set aside.
- In a large pan, heat the olive oil over medium heat. Add the minced garlic, fresh sage, and red pepper flakes, sautéing until fragrant, about 1-2 minutes.
- Stir in the pumpkin puree, coconut milk, nutritional yeast, and ground nutmeg. Cook for about 5 minutes, stirring frequently until the sauce is heated through and well combined.
- Add the cooked pasta to the pan with the sauce. Toss to coat the pasta evenly, ensuring each piece is well covered with the pumpkin mixture. Add some pasta water, a little at a time, if needed to thin the sauce out. Season with salt and pepper to taste.
- Garnish with extra chopped sage and pumpkin seeds and serve warm.
Nutrition
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