Keep cozy this fall with this creamy, comforting, hearty, and wholesome pumpkin pasta bake with vegan cheese. It’s plant-based, dairy-free, optionally gluten-free, and perfect for serving during the holidays, at dinner parties, or for a low-effort mid-week dinner!
Creamy, Comforting Pumpkin Pasta Bake with Cheese
As we tumble towards fall and winter, I’m practically salivating at the idea of warm, comforting, cozy dishes like creamy roasted cauliflower soup, lentil shepherd’s pie, and tantanmen ramen. However, nothing sums up the flavors of fall quite like pumpkin and this nourishing pumpkin pasta bake made with wholesome fall ingredients!
Soon, we’ll be spotting the first of the season’s pumpkin, and along with creamy pumpkin soup and pumpkin pie, this baked pumpkin pasta with cheese is a must-make. It’s creamy, savory with a subtle sweetness, cheesy, delicious, indulgent… need I go on?
It’s a great comforting yet healthy weeknight dinner to get you through chilly fall evenings and impress as a hearty vegetarian dish at potlucks and holiday events.
Even better, this pumpkin pasta recipe is primarily made up of pantry staples, with your choice of fresh or canned pumpkin puree (for an even quicker and effortless dish). It’s also very simple to prepare, and meal preps well.
It’s healthy, too! In fact, this fall pasta dish is rich in several vitamins (like vitamins A, K, and E), minerals (like potassium, copper, and iron), and antioxidants.
In terms of flavor, canned pumpkin and pumpkin puree famously have a subtle flavor, usually enhanced by the accompanying ingredients. For this baked pumpkin pasta casserole, I enhanced the flavor with a careful selection of pantry spices and vegan cheese for a wonderfully creamy, savory dish. However, feel free to add to the dish further by referring to my list of optional add-ins below.
Looking for more vegan pumpkin recipes this fall? Check out this hearty pumpkin curry, pumpkin potato bake, or gluten-free pumpkin cookies. For more fall pasta recipes, you might also enjoy this mushroom and leek pasta or hidden veggie pasta sauce!
The Ingredients
This vegan pasta bake with pumpkin puree comprises primarily pantry staples for a simple yet flavor-packed fall pasta recipe.
- Pasta: I prefer to use short-shaped pasta, but the choice is yours. Regular, whole wheat, gluten-free pasta, etc.! I.e., bow tie, penne, fettuccine, etc.
- Pumpkin puree: You can use canned or homemade pumpkin puree for this pumpkin casserole. Butternut squash puree will also work.
If you make your own pumpkin puree, I highly recommend roasting the pumpkin until lightly caramelized for extra flavor depth in the pumpkin pasta sauce.
- Aromatics: This pumpkin sauce for pasta uses a combination of onion and garlic cloves for plenty of flavor depth.
- Plant-based milk: Use any unsweetened dairy-free milk. For a slightly creamier vegan pasta bake, use full-fat canned coconut milk instead or another vegan cream.
- Seasonings: This pumpkin pasta sauce uses a careful selection of aromatic, savory, smoky flavors to boost the subtle pumpkin flavor.
- Onion powder
- Ground cumin
- Oregano
- Paprika
- Smoked paprika
- Salt
- Black pepper
- Oil: Use neutral cooking oil like olive oil or avocado oil.
- Vegan cheese: Use your favorite melty vegan cheese (I actually use homemade vegan cheese sauce this time) or substitute that with nutritional yeast (added to taste) for umami, nutty, cheesy flavor.
- Parsley: Or fresh herbs of your choice.
Optional Additions:
You can adapt this pumpkin pasta recipe in several ways, including:
- Spinach (regular or baby spinach) or Kale: Stir into the creamy pasta bake before baking. Use 1-2 cups.
- Carrots: To add more nutrients to the pumpkin pasta sauce, you could boil a carrot or two to blend into the sauce. Finely diced sweet potato would also work for extra flavor depth.
- Cauliflower: You can add cooked cauliflower florets to the baked pasta with cheese for extra texture and veg OR blend it into the sauce for more body.
- Butter: Add a small amount of vegan butter to the pumpkin pasta sauce for a richer flavor.
- Herbs: Several herbs pair with pumpkin, including sage and thyme (fresh or dried, added to taste). Crispy fried sage leaves make a delicious garnish.
- Walnuts/pecans: Toasted and sprinkled over the top for a nutty flavor and crunch. Pine nuts or pepitas would work for a nut-free version.
- Nutmeg: A small pinch of nutmeg will enhance the pumpkin flavor in a subtle, delicious way.
- Spice: I often serve the baked pumpkin pasta dish with a sprinkle of red pepper flakes to garnish. However, you could add chili or cayenne pepper directly into the sauce.
- Veggies: Like peas, sweetcorn, sauteed mushrooms, Brussels sprouts, etc.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make A Vegan Pumpkin Pasta Bake?
How To Make Pumpkin Purée
If you aren’t using canned pumpkin, then before anything else, you’ll first need to prepare your own pumpkin puree. You’ll need one medium pumpkin, an oven, and a blender or food processor.
- First, cut the pumpkin in quarters, use a spoon to scoop out the seeds and membranes (no need to peel), and transfer it to a parchment paper-lined baking sheet.
You can brush the pumpkin with oil or use cooking spray for extra caramelization, but it’s not necessary.
- Bake the pumpkin at 400 °F/205 °C until fork-tender. This should take about 45-50 minutes.
- Once tender, remove it from the oven, peel away the skin, and transfer the pumpkin flesh to a blender or food processor to blend until smooth.
Depending on the starch content of the pumpkin, you may need to add a little water to make the puree creamy.
How to Make the Pumpkin Pasta Bake
- First, cook the pasta in salted water according to the package instructions minus 1-2 minutes for al dente results. Reserve ½ cup of the pasta water when you drain it.
- Meanwhile, chop the onion, parsley, and garlic, and preheat the oven to 360 °F/180 °C.
- Heat the oil in a large pan over medium heat and add the onion and garlic, stirring well. Cook for about 3 minutes, then add the spices, pumpkin puree, and reserved pasta water, stirring well to combine.
- Next, add the plant-based milk and parsley, stir, and allow it to simmer for several minutes.
- Stir in the drained pasta and give the dish a taste, adjusting any of the seasonings. Add more plant-based milk if you’d prefer a creamier dish.
- Transfer the mixture to a lightly greased 6×9 or 8×8 baking dish/ casserole dish and spread it evenly, sprinkling the vegan cheese over the top.
- Bake for 20-25 minutes, until bubbly and golden-brown on top.
- Finally, garnish the pumpkin pasta bake with the fresh parsley and enjoy immediately!
How to Store?
Store: Allow it to cool and store any leftovers covered (or in airtight container/s) for 3-4 days in the refrigerator.
Freeze: While this creamy fall pasta bake is technically freezer-friendly for up to 3 months, the pasta will become mushier when you thaw it, and you may need to add more liquid to bring back the saucy consistency.
Reheat: You can reheat the baked pumpkin pasta in a saucepan, microwave, or oven (at 350 °F/175 °C) until warm. You will probably need an extra splash of veg broth, water, or vegan cream to return it to the correct saucy consistency.
What To Serve With Pumpkin Pasta?
You can enjoy a portion of this creamy pumpkin pasta bake either as an entrée or a side dish, alone or alongside:
- Garlic bread (or garlic naan)
- Roasted or sauteed broccoli, asparagus, Brussel sprouts, green beans, etc.
- A simple side salad. Using fall flavors like kale and apple would pair well.
Recipe Notes and Tips
- Adjust creaminess: Increase/ decrease the amount of dairy-free milk added to taste.
- Don’t forget to save the pasta water: This starchy water helps the sauce cling to the pasta and lightly thickens it. If you forget, use vegetable broth, though you may need to add some cornstarch slurry to thicken the sauce.
- Season to taste: Taste the pumpkin pasta sauce before baking it, and adjust any spices or seasonings to taste.
- Cook pasta until al dente: By undercooking it slightly, it won’t become overly mushy when baked.
- No need to bake: If you eat it minus the baking, it’ll be looser/creamier, like a pumpkin alfredo.
More Vegan Pasta and Casserole Recipes
- Roasted red pepper pasta
- Baked gnocchi with tomato sauce
- One-pot veggie pasta
- Cheesy Rice & Bean Casserole
- Easy Broccoli Quinoa Casserole
- Vegan Moussaka
Or browse through my list of 27 vegan pasta recipes you’ll love!
If you try this easy vegan pumpkin pasta bake recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Pumpkin Pasta Bake
Ingredients
- 12 oz (340 g) pasta (gluten-free if needed)
- 1/2 tbsp oil
- 1/2 onion diced
- 3 cloves of garlic minced
- 1/3 cup fresh parsley chopped (see notes)
- 1 pound (450 g) pumpkin puree (see notes)
- 1/2 cup (120 ml) reserved pasta water
- 2/3 cup (160 ml) plant-based milk
- 1 tsp onion powder
- 1/2 tsp salt (or to taste)
- 1/2 tsp ground cumin
- 1/2 tsp oregano
- 1/2 tsp paprika
- 1/4 tsp smoked paprika
- Black pepper to taste
- 7 oz (200 g) vegan cheese of choice (or vegan cheese sauce)
- Fresh herbs to garnish
Instructions
- You can watch the video in the post for visual instructions.First, cook the pasta in salted water according to the package instructions minus 1-2 minutes for al dente results. Reserve ½ cup of the pasta water when you drain it.
- Meanwhile, chop the onion, parsley, and garlic, and preheat the oven to 360 °F/180 °C.
- Heat the oil in a large pan over medium heat and add the onion and garlic, stirring well. Cook for about 3 minutes, then add the spices, pumpkin puree, and reserved pasta water, stirring well to combine.
- Next, add the plant-based milk and parsley, stir, and allow it to simmer for several minutes.
- Stir in the drained pasta and give the dish a taste, adjusting any of the seasonings. Add more plant-based milk if you’d prefer a creamier dish.
- Transfer the mixture to a lightly greased 6x9 or 8x8 baking dish/ casserole dish and spread it evenly, sprinkling the vegan cheese on top (I used homemade vegan cheese sauce).
- Bake for 20-25 minutes, until bubbly and golden-brown on top.
- Finally, garnish the pumpkin pasta bake with the fresh parsley and enjoy immediately!
Notes
- You can use any greens of choice, e.g. spinach or kale instead of parsley.
- I used homemade pumpkin puree. Check the blog post above to read how I make it.
- Store any leftovers covered (or in airtight container/s) for 3-4 days in the refrigerator.
- Recipe serves 4. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
Much better without vegan cheese, though. Let’s face it, vegan cheese tastes like crap.
It depends on which vegan cheese you use. There are so many ones.
I love this recipe and honestly, I love the taste and consistency of vegan cheese… it’s come a very long way since I became vegan over 15 years ago!! Can’t wait to make this!
So happy to hear this, Jessie. Wow, 15 years! 🙂
This is a fantastic blog.