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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