When the leaves start to turn and the air gets that cozy fall crispness, there’s one dish I can’t resist: Pumpkin Pasta Bake. This isn’t just another vegan pasta recipe—it’s creamy, comforting, and full of those earthy, spiced flavors that scream autumn in the best way possible. Think of it as your new go-to dairy-free pasta dish when you want something hearty but wholesome.
Now, I’ll be honest: when I first swapped out the usual heavy cream for pumpkin puree, I worried it would feel more “baby food” than “fall comfort food.” But oh, was I wrong! Pumpkin adds a natural creaminess and gentle sweetness that pairs beautifully with savory spices. Add in some gooey vegan cheese, bake it until golden and bubbly, and suddenly you’ve got a dinner that feels like a warm blanket on a cold night.
Whether you’re feeding picky kids, impressing guests with a seasonal casserole, or just need a weeknight meal that makes leftovers worth celebrating, this Pumpkin Pasta Bake checks every box.
Why You’ll Love This Pumpkin Pasta Bake
-
Creamy and cheesy without a drop of dairy.
-
Packed with fall flavors that make the whole house smell amazing.
-
Quick enough for weeknights but impressive enough for guests.
-
A cozy vegan pasta recipe that even non-vegans will devour.
Ingredients
-
340 g (12 oz) pasta (gluten-free if needed)
-
7 ml (½ tbsp) oil
-
½ medium onion, diced
-
3 cloves garlic, minced
-
20 g (⅓ cup) fresh parsley, chopped
-
450 g (1 lb) pumpkin puree
-
120 ml (½ cup) reserved pasta water
-
160 ml (⅔ cup) plant-based milk
-
1 tsp onion powder
-
½ tsp salt, or to taste
-
½ tsp ground cumin
-
½ tsp oregano
-
½ tsp paprika
-
¼ tsp smoked paprika
-
Black pepper, to taste
-
200 g (7 oz) vegan cheese (or vegan cheese sauce)
-
Fresh herbs, for garnish
Steps
-
Preheat oven to 180 °C (360 °F). Grease a baking dish (6×9 or 8×8 inch).
-
Cook pasta until just al dente (reduce cook time by 1–2 minutes). Reserve ½ cup pasta water. Drain.
-
In a skillet, heat oil over medium. Add onion and garlic, sauté 3 minutes until fragrant.
-
Stir in pumpkin puree, pasta water, onion powder, cumin, oregano, paprika, smoked paprika, salt, and black pepper. Mix well.
-
Add plant-based milk and parsley. Simmer 3–5 minutes until creamy.
-
Toss in pasta, coating evenly. Adjust seasoning and texture with more milk if needed.
-
Transfer to baking dish. Top with vegan cheese (or drizzle vegan cheese sauce).
-
Bake 20–25 minutes until bubbly and golden-brown. Garnish with fresh herbs and serve hot.
Tips for the Best Dairy-Free Pasta Bake
-
Undercook your pasta slightly. It will continue cooking in the oven.
-
Choose the right cheese. Some vegan cheeses melt better than others—go for a creamy shreds blend or a sauce.
-
Spice it up. Add chilli flakes for a little kick, or nutmeg for extra fall flavour.
-
Make it ahead. Assemble everything, cover, and refrigerate. Just bake when you’re ready to eat.
A Cosy Fall Kitchen Memory
The first time I made this Pumpkin Pasta Bake, I was testing recipes for a small fall dinner with friends. I had pumpkin puree leftover from pie-making and decided, on a whim, to toss it into pasta sauce. Honestly, I expected polite nods and maybe a few “Oh, that’s interesting” comments. But instead, the dish disappeared before I even sat down. My friend Lisa actually scraped the baking dish with a spoon (no shame in her game!). From that night on, it became one of those seasonal recipes I just have to make every year when the air turns chilly.
What to Serve with Pumpkin Pasta Bake
While this bake is plenty hearty on its own, a couple of sides turn it into a true feast:
-
Garlic bread (yes, vegan versions exist—and they’re amazing).
-
Roasted vegetables like Brussels sprouts, carrots, or squash to double up on those fall vibes.
-
A simple green salad with a tangy vinaigrette to balance out the creaminess.
And if you’re feeling festive, pair it with a glass of spiced apple cider—warm or cold!
How to Store
-
Refrigerator: Store leftovers in an airtight container for up to 4 days.
-
Freezer: Portion into freezer-safe containers and freeze for up to 2 months.
-
Reheating tip: Add a splash of plant-based milk before reheating to bring back that creamy, just-baked texture.
FAQs
Can I use butternut squash instead of pumpkin?
Yes! It has a similar texture and slightly sweeter flavor.
What’s the best pasta shape for this vegan pasta recipe?
Short shapes like penne, rigatoni, or fusilli hold the sauce best.
Is this gluten-free?
It can be—just use gluten-free pasta.
Can I make this without vegan cheese?
Absolutely. The pumpkin sauce itself is creamy and flavorful, but a sprinkle of nutritional yeast adds cheesy flavor without cheese.
The Final Scoop
When it comes to fall comfort food, nothing beats a bubbling dish of Pumpkin Pasta Bake. It’s cozy, creamy, and so satisfying—without a drop of dairy. Whether you’re a longtime vegan, exploring dairy-free pasta options, or just someone who loves autumn flavors, this recipe is a keeper. So grab a fork, a blanket, and maybe a friend to share it with… though no judgment if you keep it all to yourself.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Pumpkin Pasta Bake
- Total Time: 40 minutes
- Yield: 5 servings (~310 kcal each) 1x
- Diet: Vegan
Description
This Pumpkin Pasta Bake is creamy, cozy, and completely dairy-free—comfort food that celebrates fall flavors. Made with pumpkin puree, plant-based milk, warm spices, and melty vegan cheese, this vegan pasta casserole is hearty enough for dinner yet light enough for weeknights. A golden, bubbly bake that’s sure to become a seasonal favorite.
Ingredients
-
340 g (12 oz) pasta (gluten-free if needed)
-
7 ml (½ tbsp) oil
-
½ medium onion, diced
-
3 cloves garlic, minced
-
20 g (⅓ cup) fresh parsley, chopped
-
450 g (1 lb) pumpkin puree
-
120 ml (½ cup) reserved pasta water
-
160 ml (⅔ cup) plant-based milk
-
1 tsp onion powder
-
½ tsp salt (or to taste)
-
½ tsp ground cumin
-
½ tsp oregano
-
½ tsp paprika
-
¼ tsp smoked paprika
-
Black pepper, to taste
-
200 g (7 oz) vegan cheese (or vegan cheese sauce)
-
Fresh herbs, for garnish
Instructions
-
Preheat oven to 180 °C (360 °F). Grease a 6×9 or 8×8-inch baking dish.
-
Cook pasta until just al dente (1–2 minutes less than package directions). Reserve ½ cup pasta water, then drain.
-
In a skillet, heat oil over medium heat. Sauté onion and garlic for 3 minutes until fragrant.
-
Stir in pumpkin puree, pasta water, onion powder, cumin, oregano, paprika, smoked paprika, salt, and pepper. Mix well.
-
Add plant-based milk and parsley; simmer 3–5 minutes until creamy.
-
Toss pasta into the sauce until well coated. Adjust seasoning and add more milk if needed.
-
Transfer mixture to the baking dish. Top with vegan cheese or drizzle with cheese sauce.
-
Bake 20–25 minutes until bubbly and golden-brown. Garnish with fresh herbs and serve hot.
Notes
Slightly undercook pasta—it will finish cooking in the oven.
Use a good melting vegan cheese or creamy sauce for the best texture.
Add red chili flakes for heat, or nutmeg for a warm fall twist.
Assemble ahead, refrigerate, then bake when ready.
Reheat with a splash of plant-based milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course / Pasta Bake
- Method: Stovetop + Baking
- Cuisine: American / Vegan