Easy Vegan Casserole Recipe – Creamy Pumpkin Pasta Bake from ElaVegan

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.

  1. Cut the pumpkin into slices (you can leave the skin on) and put it on a baking sheet lined with parchment paper.
  2. You can brush the pumpkin with some oil, but it also works without oil.
  3. 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).
  4. Once it’s soft add the pumpkin flesh to a blender or food processor and blend on high speed.
  5. Depending on the starch content of the pumpkin, you might need to add water until the puree is creamy.

Recipe — Comforting Pumpkin pasta Bake


  • 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


    • Watch the video on ElaVegan.com for easy visual instructions.
    • 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.
    • Meanwhile, chop the onion, parsley, and garlic. Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius).
    • Heat oil in a large pan or pot over medium heat and add the diced onion + minced garlic.
    • Cook for about 3 minutes, then add the spices, pumpkin puree, and reserved pasta water. Stir to combine.
    • Add plant-based milk + parsley and let simmer for a few minutes.
    • Stir in the drained pasta.
    • 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.
    • Transfer the mixture to a greased baking pan (6×9 or 8×8), and spread it evenly.
    • Add vegan cheese on top (I used my easy vegan cheese sauce).
    • Bake at 360 degrees Fahrenheit (180 degrees Celsius) for about 20-25 minutes or until lightly golden brown on top and bubbly.
    • Garnish with fresh herbs and enjoy immediately. Store leftovers covered in the fridge for up to 3 days.

Recipe via ElaVegan.com, Published by Michaela, Photography by Michaela
I published this recipe with permission from Elavegan after they placed an order with me on Fiverr.
Are you interested in bringing more eyes to your vegan recipe blog? Check out my vegan publishing gig on Fiverr and my advertising service for vegan companies on Fiverr!

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