If you don't have a halloween themed lunch - you're doing it wrong. This pumpkin pasta bake is cheesy and delicious!

This easy (and cheesy) to make pasta casserole is a great vegan weeknight dinner with wholesome ingredients.

Creamy Pumpkin Pasta Bake

Creamy Pumpkin Pasta Bake

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

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 
    • 1 pound (450 g) pumpkin puree 
    • 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

Preparation

  1. Boil the pasta until it's all 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.
  2. Meanwhile, chop the onion, parsley, and garlic. Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius).
  3. Heat oil in a large pan or pot over medium heat and add the diced onion + minced garlic.
  4. Cook for about 3 minutes, then add the spices, pumpkin puree, and reserved pasta water. Stir to combine.
  5. Add plant-based milk + parsley and let simmer for a few minutes.
  6. Stir in the drained pasta.
  7. 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.
  8. Transfer the mixture to a greased baking pan (6×9 or 8×8), and spread it evenly.
  9. Add vegan cheese on top.
  10. Bake at 360 degrees Fahrenheit (180 degrees Celsius) for about 20-25 minutes or until lightly golden brown on top and bubbly.
  11. Garnish with fresh herbs and enjoy immediately. Store leftovers covered in the fridge for up to 3 days.

This recipe was republished with permission from Ela Vegan. Find the original recipe here

Nutrition Information

  • Serving Size: 4

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