Pumpkin Pasta Bake
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!
Servings 5
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 4-5. 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.