Creamy Pumpkin Vegan Pasta Casserole
October is pretty much O-V-E-R, tomorrows Halloween and I figured I'd end the month with another Pumpkin inspired recipe 'Tis the season for pumpkin recipes, right? I haven't tried this recipe just yet, but based on the reviews - it seems to be a HIT! It's meat-free, vegetarian, dairy-free, plant-based, oil-free, and can be made gluten-free. Vias’s VEGAN Creamy Pumpkin Bake Casserole is extremely creamy, cheesy and flavorful - you'll forget it's Vegan.
Prep Time: 15 Minutes Cook Time: 25 Minutes Total Time: 40 Minutes
Here's what you'll need:
12 oz (340g) of pasta, gluten-free if needed
1/2 tbsp of oil
1/2 onion, diced
3 cloves of garlic, minced
1/3 cup of parsley, chopped
1 pound (450 g) of pumpkin puree
1/2 cup (120 mL) of reserved pasta water
2/3 cup (160 mL) plant- based milk
1 tsp of onion powder
1/2 tsp salt, to taste
1/2 tsp of ground cumin
1/2 tsp of oregano
1/2 tsp of paprika
1/4 tsp of smoked paprika
Black pepper, to taste
7 oz (200 g) of vegan cheese, of choice
Fresh herbs to garnish
Ready? Set. Go!
1. Boil the pasta until it's al 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 a cup
2. Chop the onion, parsley, and garlic
3. Pre- heat the oven to 360 degrees Fahrenheit (180 degrees Celsius)
4. Heat the oil in a large pan or pot over medium heat and add the diced onion and minced garlic
5. Cook for about 3 minutes then ass the spices, pumpkin puree, and reserved pasta water
stir to combine
6. Add the plant-based milk and parsley
let simmer for a few minutes
7. Stir in the drained pasta
8. 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
9. Transfer the mixture to a greased baking pan (6x9 or 8x8) and spread it evenly
10. Add vegan cheese on top
Vias used her easy vegan cheese sauce
11. Bake at 360 degrees Fahrenheit (18 degrees Celsius) for about 20-25 minutes
or until bubbly and lightly golden brown on top
12. Garnish with fresh herbs
13. Enjoy :)
Side Notes from Vias:
You can use any greens of choice. If you choose spinach or kale over the parsley, add about 1-2 cups.
This recipe serves four. The nutrition facts she provides on her website are for one serving.
Vias made her own pumpkin puree and cheese sauce. The links are provided above, but Ill also have them down below along with the pumpkin puree recipe 🎃
Pumpkin Puree:
1. Cut the pumpkin into slices, you can leave the skin on and put it on a baking sheet lined with parchment paper.
2. You can brush the pumpkin with some oil, but it also works without oil.
3. Cook in the oven at 400 Fahrenheit (204 Celsius) for 45 minutes
until the pumpkin is soft when you pierce it with a fork
4. Once it’s soft add the pumpkin flesh to a blender or food processor and blend on high speed
5. Depending on the starch content of the pumpkin, you might need to add water until the puree is creamy
Source(s)
Ela. "Creamy Pumpkin Pasta Bake | Easy Vegan Casserole Recipe." 29 September 2019, https://elavegan.com/pumpkin-pasta-bake/
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