Pumpkin Mc N Cheese

Pumpkin season is here and I am loving it in this Vegan Mac N Cheese recipe made with my favorite smooth flavor Extra Virgin Olive Oil by @terradelyssa! I am using it to caramelize my aromatics and to make the toasted breadcrumb topping! No need to turn on my oven for this stove-top mac n cheese. 

By: Food by Jonister

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Time: 40 Minutes

Servings: 4

Diet Category: Dairy Free, Vegetarian, Vegan



4 Tablespoons Terra Delyssa® Extra Virgin Olive Oil, divided

10 ounces Short Pasta

1/3 cup White Onion, finely diced

2 Garlic Cloves, minced

15-ounce Canned Pure Pumpkin Puree

1 Tablespoon + 1 teaspoon Salt, divided

1/2 teaspoon Ground Black Pepper

2 teaspoons Fresh Thyme, de-stemmed

1/2 cup Pasta Water

1 heaping cup Grated Vegan Cheese

1/3 cup Seasoned Breadcrumbs



  1. Bring a pot of water to a boil then add 1 Tablespoon of salt to the water. Add the pasta to the boiling water and cook until al-dente, according to package instructions. Before draining the pasta, be sure to reserve 1/2 cup of the pasta water.
  2. Heat a large skillet on medium then add about 3 Tablespoons of Terra Delyssa® Extra Virgin Olive Oil and the finely diced onion. Sautee for a minute then add the minced garlic. Stir and sautee for another minute then add the fresh thyme and sautee until fragrant, another 1-2 minutes.
  3. Next, add the pure pumpkin puree and stir to combine then add the cooked pasta, the reserved pasta water, salt and ground black pepper. Stir to combine.
  4. Add vegan cheese, stir and lower the heat to low. Cook until cheese has fully melted.
  5. To make the toasted breadcrumbs, add breadcrumbs to a skillet with 1 Tablespoon of Terra Delyssa® Extra Virgin Olive Oil. Stir and allow to toast on medium heat until golden brown.
  6. To serve, add the pumpkin mac n cheese to a plate or bowl then top with the toasted breadcrumbs and garnish with more fresh thyme.

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