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Creamy Pumpkin Pasta Bake

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

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

Instructions

  • 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.
  • 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.
  • 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.

Notes

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

ElaVegan

Michaela, otherwise known as Ela, is a vegan food blogger and founder of the incredibly successful blog elavegan,com. Ela does all the food styling, writing, recipe creating and photography for the blog, and has been vegan since 2011. She stopped eating meat when she was only 6 years old, due to her love for animals and nature. "Going vegan was the best decision in my life. Knowing that I don’t participate in the torture and exploitation of farm animals brought an inner peace to myself. I feel...