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