This Creamy Pumpkin Pasta Bake is cheesy and delicious! This easy to make pasta casserole is a great vegan weeknight dinner with wholesome ingredients. The recipe is meat-free, vegetarian, dairy-free, plant-based, oil-free, and can be made gluten-free.
Not only is this pumpkin pasta bake easy to make, but it’s also healthy, and contains only a few simple ingredients.
Recipe — Homemade or Canned Pumpkin Puree
Ela Vegan makes their own pumpkin puree. All you need is one medium-sized pumpkin, an oven, and a blender or food processor.
- Cut the pumpkin into slices (you can leave the skin on) and put it on a baking sheet lined with parchment paper.
- You can brush the pumpkin with some oil, but it also works without oil.
- Cook in the oven at 400 °F (204 °C) until the pumpkin is soft when you pierce it with a fork (it takes about 45 minutes).
- Once it’s soft add the pumpkin flesh to a blender or food processor and blend on high speed.
- Depending on the starch content of the pumpkin, you might need to add water until the puree is creamy.
Recipe — Comforting Pumpkin pasta Bake
Ingredients
- 12 oz pasta (gluten-free if needed)
- 1/2 tbsp oil
- 1/2 onion diced
- 3 cloves of garlic minced
- 1/3 cup fresh parsley chopped
- 1 pound pumpkin puree (see recipe above)
- 1/2 cup reserved pasta water
- 2/3 cup 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 vegan cheese of choice
- Fresh herbs to garnish
Instructions
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Watch the video on ElaVegan.com for easy visual instructions.
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Boil the pasta until it’s al dente (check the pasta packaging for orientation but cook the pasta for 1-2 minutes less). Don’t drain all the pasta water but reserve about 1/2 cup.
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Meanwhile, chop the onion, parsley, and garlic. Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius).
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Heat oil in a large pan or pot over medium heat and add the diced onion + minced garlic.
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Cook for about 3 minutes, then add the spices, pumpkin puree, and reserved pasta water. Stir to combine.
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Add plant-based milk + parsley and let simmer for a few minutes.
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Stir in the drained pasta.
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Taste and adjust seasoning. Add more salt/pepper/herbs to taste if needed. You can add more plant-based milk if you want the pasta bake to be creamier.
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Transfer the mixture to a greased baking pan (6×9 or 8×8), and spread it evenly.
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Add vegan cheese on top (I used my easy vegan cheese sauce).
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Bake at 360 degrees Fahrenheit (180 degrees Celsius) for about 20-25 minutes or until lightly golden brown on top and bubbly.
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Garnish with fresh herbs and enjoy immediately. Store leftovers covered in the fridge for up to 3 days.
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