Cozy Vegan Pumpkin Pasta Bake
Few dishes feel as comforting as a pasta bake, and this pumpkin version is perfect for autumn evenings. The pumpkin purée blends into a creamy sauce with garlic, sage, and a touch of nutmeg, coating pasta before being baked with breadcrumbs until golden and bubbling.
It is hearty, warming, and full of seasonal flavour. The natural sweetness of pumpkin pairs perfectly with savoury herbs, making it a dish that feels both homely and a little special.
Storage & Leftovers
Store in the fridge for up to 3 days. Reheat in the oven or microwave.
Ingredient Swaps & Variations
– Swap pumpkin for butternut squash or sweet potato.
– Use gluten-free pasta if needed.
– Add spinach or kale before baking.
Serving Suggestions
Serve with garlic bread and a crisp green salad.
Mini FAQ
Q: Can I make this ahead of time?
A: Yes, assemble and refrigerate for up to 24 hours before baking.
Q: Can I freeze it?
A: Yes, freeze portions for up to 2 months.
Cozy Vegan Pumpkin Pasta Bake
Ingredients
- 300 g pasta
- 2 cups pumpkin purée
- 1 cup vegan cheese, shredded
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt & pepper, to taste
Instructions
- Cook pasta until al dente, then drain.
- Sauté garlic in olive oil until fragrant.
- Mix pumpkin purée with thyme, salt, and pepper.
- Combine pasta with pumpkin sauce, transfer to baking dish, top with vegan cheese.
- Bake at 180°C for 20 minutes until golden.
One Comment