If any dish represents autumn, it’s this comforting Pumpkin & Sage Vegan Macaroni from Katy Beskow’s new book, 5 Ingredient Vegan. Celebrate the season’s finest produce, baked with that store-cupboard essential macaroni, for a nostalgic taste of home. If you don’t have a pumpkin available, butternut squash makes a great alternative.


1 medium pumpkin, peeled, deseeded and chopped into rough wedges (about 500g/1lb 2oz prepared weight)

1 onion, quartered

drizzle of olive oil

1 tsp dried sage

500ml (18fl oz) hot vegetable stock

300g (10oz) dried macaroni (ensure egg-free)

generous pinch of sea salt and black pepper



Preheat the oven to 200°C/400°F/gas mark 6.

Arrange the pumpkin wedges and onion quarters in a roasting tin, then drizzle with the olive oil. Roast in the oven for 30–35 minutes until the pumpkin has softened.

Remove the roasted pumpkin and onion from the oven and place in a high-powered jug blender. Scatter in the sage, then pour in the hot stock. Blitz until completely smooth. (If you’re using a hand blender, add the ingredients to a large bowl and keep blitzing until smooth.)

Arrange the macaroni in a large ovenproof dish, then pour over the pumpkin purée, stirring to ensure all the pieces of pasta are covered.

Cover the dish with foil and bake in the oven for 30–35 minutes until the pasta is tender but still with some bite.

Season with sea salt and black pepper and serve hot.

5 Ingredient Vegan, purchase here.