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
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340 g (12 oz) pasta (gluten-free if needed)
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7 ml (½ tbsp) oil
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½ medium onion, diced
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3 cloves garlic, minced
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20 g (⅓ cup) fresh parsley, chopped
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450 g (1 lb) pumpkin puree
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120 ml (½ cup) reserved pasta water
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160 ml (⅔ cup) plant-based milk
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1 tsp onion powder
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½ tsp salt (or to taste)
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½ tsp ground cumin
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½ tsp oregano
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½ tsp paprika
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¼ tsp smoked paprika
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Black pepper, to taste
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200 g (7 oz) vegan cheese (or vegan cheese sauce)
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Fresh herbs, for garnish
Instructions
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Preheat oven to 180 °C (360 °F). Grease a 6×9 or 8×8-inch baking dish.
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Cook pasta until just al dente (1–2 minutes less than package directions). Reserve ½ cup pasta water, then drain.
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In a skillet, heat oil over medium heat. Sauté onion and garlic for 3 minutes until fragrant.
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Stir in pumpkin puree, pasta water, onion powder, cumin, oregano, paprika, smoked paprika, salt, and pepper. Mix well.
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Add plant-based milk and parsley; simmer 3–5 minutes until creamy.
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Toss pasta into the sauce until well coated. Adjust seasoning and add more milk if needed.
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Transfer mixture to the baking dish. Top with vegan cheese or drizzle with cheese sauce.
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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