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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s