Vegan Pumpkin Mac and Cheese with Harissa Breadcrumbs
Creamy, cozy, and just the right amount of spicy, Vegan Pumpkin Mac and Cheese with Harissa Breadcrumbs combines velvety pumpkin sauce with a golden, smoky breadcrumb topping. It’s a fall-inspired twist on classic comfort food that’s 100% plant-based, flavorful, and surprisingly easy to make.
Ingredients
- 8 ounce small pasta (elbows, shells, or similar; gluten-free pasta also works)
- 2 tbsp olive oil
- 1 cup canned pumpkin purée
- ¼ tsp garlic powder
- ¾ cup unsweetened plant-based milk of choice
- 2-3 tbsp nutritional yeast
- 1½ tbsp fresh lemon juice
- 1½ tsp Dijon mustard
- ½ tsp smoked paprika
- Pinch of turmeric
- ¾ tsp salt, adjust to taste
- ¼ tsp black pepper, adjust to taste
- Optional: 2 tbsp plant-based cream cheese, for added creaminess
- Optional: vegan Parmesan, to garnish
Harissa Breadcrumbs
- ⅓ cup plain panko breadcrumbs (use gluten-free if needed)
- 2 tsp olive oil
- 1-1½ tsp harissa paste (adjust to heat preference)
- Pinch of salt
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve about ¼ cup of pasta water, then drain and set aside.
- Make the harissa breadcrumbs: While the pasta cooks, heat 2 tsp olive oil in a small skillet over medium heat. Add ⅓ cup panko and toast for 2–3 minutes, stirring often, until lightly golden. Stir in 1–1½ tsp harissa paste and a pinch of salt, then toast for another 1–2 minutes until crispy and fragrant. Transfer to a bowl and set aside to cool.
- Make the sauce:In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add ¼ tsp garlic powder (or 1 minced fresh garlic clove, if preferred) and cook for 30–60 seconds to bloom the flavor. Stir in 1 cup pumpkin purée, ¾ cup plant-based milk, 2–3 tbsp nutritional yeast, 1½ tbsp lemon juice, 1½ tsp Dijon, ½ tsp smoked paprika, pinch of turmeric, ¾ tsp salt, and ¼ tsp black pepper.Simmer 5–7 minutes, stirring frequently, until the sauce thickens and becomes creamy.→ If using 2 tbsp plant-based cream cheese, stir it in now until fully melted and smooth.
- Combine: Add the cooked pasta directly to the sauce, stirring until evenly coated. If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
- Serve: Divide between bowls and top generously with harissa breadcrumbs and some vegan Parmesan to garnish. Serve immediately and enjoy warm!
Notes
Breadcrumb Heat Level
Harissa paste varies by brand—some are smoky and mild, while others are quite spicy. Start with 1 tsp, taste, and adjust as needed. You can also use Calabrian chili paste or chili crisp for a fun twist.
Creaminess Upgrade
For an ultra-rich texture, stir in 2 tbsp plant-based cream cheese or a small splash of canned coconut milk.
Pasta Tips
Short, tubular pasta shapes like elbows, shells, or cavatappi work best—they catch the sauce perfectly.
Storage
Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently on the stove with a splash of plant milk to loosen the sauce. Keep the breadcrumbs separate until serving to maintain their crisp texture.
Flavor Note
A small spoonful of white miso paste stirred in at the end adds extra umami and deepens the “cheesy” flavor—especially nice if skipping the cream cheese.
Nutrition
Serving: 1 portionCalories: 475kcalCarbohydrates: 64gProtein: 13gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 590mgPotassium: 420mgFiber: 4gSugar: 3gVitamin A: 9000IUVitamin C: 5mgCalcium: 70mgIron: 2.4mg
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