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!
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 4-5. Nutrition facts are for one serving.
Nutrition Facts
Pumpkin Pasta Bake
Amount per Serving
Calories
433
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
15
%
Sodium
642
mg
27
%
Potassium
396
mg
11
%
Carbohydrates
70
g
23
%
Fiber
7
g
28
%
Sugar
5
g
6
%
Protein
12
g
24
%
Vitamin A
14609
IU
292
%
Vitamin C
10
mg
12
%
Calcium
83
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.