Creamy Pumpkin Pasta Bake

  • Recipe
  • Nutrition
  • Notes
Recipe

Creamy Pumpkin Pasta Bake ( Total Time 40 Minutes --- Servings 4)

Nutrition

Pumpkin Pasta Bake

Amount Per Serving

Calories 462Calories from Fat 106

% Daily Value*

Fat 11.8g18%

Carbohydrates 67g22%

Fiber 13g52%

Sugar 8g9%

Protein 17g34%

*Percent Daily Values are based on a 2000 calorie diet.

Notes

You can use any greens of choice. If you choose spinach or kale over the parsley, I would suggest adding about 1-2 cups.

Recipe serves 4. Nutrition facts are for one serving.

Creamy Pumpkin Pasta Bake which 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.


Cuisine American

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Servings 4

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

Fresh herbs to garnish

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.