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This Pumpkin Pasta Bake tosses tender pasta in a pumpkin-infused herb sauce. It is topped with a vegan buttery crumb and baked to golden perfection. This lightened-up vegan pasta recipe is delicious all year round but is especially good during the fall season.
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Why You’ll Love This Vegan Pumpkin Pasta Bake Recipe
This baked pasta is so creamy and delicious, the family will be begging you to make it again. The delicious roux-based sauce mixes delicately sweet pumpkin puree, garlic, and sage leaves. Top with a bread crumb mix before baking, to give the dish a buttery and crunchy top layer.
And best of all, you can have this ready to bake in just 20 minutes! The rest of the time is just waiting for the oven to do its job. You can prep it ahead and keep it in the fridge overnight, to throw in the oven whenever you area ready! And it reheats beautifully, bringing out even more flavors as leftovers or meal prep.
Ingredients Used to Make Pumpkin Pasta Bake
- Pasta: Campanelle is my preferred pasta for this recipe. However, you can use penne, rotini, ziti, or any medium-sized pasta will do. The curly ones are better as they are designed to allow the sauces to cling more to their nooks.
- Roux: A combination of vegan butter and all-purpose flour is a great base for making thick sauces.
- Garlic: Will give the pasta sauce a sharp and savory taste.
- Sage leaves: You can use either fresh or dried. This aromatic herb will add so many flavor nuances to the pasta sauce.
- Vegetable broth: Because the pumpkin can make the sauce fairly thick, this will thin it to the proper consistency. Adjust the sauce thickness to your liking.
- Pumpkin puree: You can make this from scratch or use store-bought puree. Canned pumpkin comes in handy and is well-priced during the fall season.
- Panko bread crumbs: Flaky bread crumbs for that crunchy topping to add texture to this baked pumpkin pasta.
- Salt and pepper: To taste
How to Make Baked Pumpkin Pasta
Step 1: First, preheat the oven to 375 degrees F. Then, boil water and follow the package instructions in cooking your pasta. Meanwhile, make the sauce. In a large saucepan, melt vegan butter over medium-low heat, then sprinkle in flour. Continue stirring until it turns brown/gold in color.
Step 2: To the sauce, add minced garlic and sage and cook for a minute. Slowly add vegetable broth and whisk until you get a thick consistency. Then, turn off the heat and add pumpkin puree. Whisk until smooth. Season with salt and pepper if needed.
Step 3: Next, assemble by mixing cooked pasta and sauce. Add a splash of veggie stock or water if the pasta looks dry.
Step 4: Then, make the topping. Add panko bread crumbs to the melted vegan butter and stir until well coated. Then, sprinkle over pasta. Finally, place the dish in the oven and bake for 20-25 minutes or until the topping is golden brown.
Toni’s Recipe Tips
- Boil the pasta until al dente. If the package instruction does not specify how long the boiling time for al dente is, take off 2 minutes from total cook time.
- Check your seasoning. Before putting your pasta bake in the oven, make sure everything is well seasoned. Remember to use salted water for your pasta and season your sauce as needed.
- Let your pasta bake rest before serving. I understand how tempting it is to eat it right out of the oven. However, it’s important to wait 5-10 minutes for the pasta to firm up, making it easier to serve and eat.
Pumpkin Pasta Bake Add-ons
- Vegan Cheese: Add some vegan cheese on top to make it even more comforting and delicious. Place the oven to broil for the last few minutes to melt the cheese.
- Greens: Make it even more nutritious by adding greens of your choice like spinach, kale, collard, or arugula.
- Spice: If you want that extra kick, sprinkle some red pepper flakes before serving.
- Seasoning: Add some spices like rosemary, thyme, or basil if you prefer more flavors.
FAQs
Absolutely. Butternut squash is a delicious and healthy substitute for pumpkin puree. Use cooked butternut squash puree instead of pumpkin puree if you have it.
The fresh pumpkin should work in this recipe, but it must be cooked and pureed first.
You’ll want to bake the pasta uncovered to prevent it from steaming, which eventually can make the pasta soggy. Baking it uncovered also ensures that you get that crispy golden crust that will add texture and flavor to your dish.
Serving Suggestions
- Warm bread: Like vegan focaccia bread, homemade dinner rolls, or vegan garlic bread.
- Salad: A simple leafy green salad like vegan Caesar salad or pear salad.
- Cooked veggies: Such as sauteed asparagus, roasted parsnips, sauteed mushrooms, or rosemary potatoes.
- Protein: Make the meal even more filling with crispy baked tofu, lentil meatballs, or even tofu steak!
Storage Instructions
Fridge: For making ahead and for leftovers, simply place in an airtight container or cover dish with foil and store for up to 5 days.
Freezer: Put it in a freezer-safe container and make sure to consume it within 3 months. Label the container with the storage date to make sure you know until when it should last.
Reheat: If the pasta bake is frozen, allow it to thaw overnight in the fridge or a few hours at room temperature. Bake in the oven for 5-10 minutes. Reheat single servings in the microwave with a splash of vegetable broth to keep it from drying out.
More Savory Pumpkin Recipes to Try!
Vegan Dinners
Easy Vegan Pumpkin Soup
Vegan Dinners
Pumpkin Stuffed Shells With Sage Cream
Vegan Lunches
Easy Roasted Pumpkin Salad
Soups
Pumpkin Curry
We also have 24 Easy Vegan Canned Pumpkin Recipes you might like to try as well!
If you tried this vegan pumpkin pasta bake recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Pumpkin Pasta Bake
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Ingredients
- 1 package pasta 1-pound
- ¼ cup vegan butter
- ¼ cup all-purpose flour
- 3 cloves garlic minced
- 5 pieces fresh sage leaves minced (or 1 teaspoon of dried leaves)
- 2 ½ cups vegetable broth
- 1 cup pumpkin puree
- 1 cup panko bread crumbs
- 2 Tablespoons vegan butter
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Cook pasta according to package instructions and set aside when finished.
- While pasta is cooking, vegan butter in a large saucepan, over medium-low heat. Once it is melted, sprinkle in flour.
- Cook butter-flour mixture until it begins to turn gold, stirring often with a wooden spoon. Once it begins to change color, add minced garlic and sage and cook one minute more, while stirring.
- Whisking constantly and quickly, slowly add vegetable broth. Continue whisking, raise heat to medium-high and cook until mixture is boiling and thick.
- Turn the heat off. Add pumpkin puree and whisk until smooth. Check for seasoning. Add salt and pepper to taste.
- Combine the cooked pasta and sauce and toss to coat. Pour the pasta into 2 ½ qt. baking dish. If pasta looks dry, pour another ¼ – ½ C. stock or water over the top and stir. Set aside.
- In a medium pan, melt 2 T. butter. Add panko bread crumbs and stir until coated. Remove from heat and sprinkle over pasta.
- Bake pasta 20-25 minutes, or until panko topping is golden-brown.
Notes
- Boil the pasta until al dente. If the package instruction does not specify how long the boiling time for al dente is, take off 2 minutes from total cook time.
- Check your seasoning. Before putting your pasta bake in the oven, make sure everything is well seasoned. Remember to use salted water for your pasta and season your sauce as needed.
- Let your pasta bake rest before serving. I understand how tempting it is to eat it right out of the oven. However, it’s important to wait 5-10 minutes for the pasta to firm up, making it easier to serve and eat.
This recipe is a keeper! It’s easy and absolutely delicious.
So glad you enjoyed this pumpkin pasta bake! It’s a delicious one!
So happy to find your content. How would you go about freezing this (and other pastas/casseroles)? How long would you store in a freezer/deep freezer? Thank you very much!
Hi there! Toni has the best recipes 🙂 For freezing, put it in a freezer-safe container and make sure to consume it within 3 months. Label the container with the storage date to make sure you know until when it should last. Enjoy!
This was incredibly delicious and easy to make! Both of my teen daughters loved it, as did their friend who ate with us. 2 out of the 3 teens are picky eaters and all of them scooped up 2nds! I will definitely make this again!
Thank you! 🙂 So glad everyone enjoyed it.
Do you think frozen squash would work? It’s not exactly the same as butternut squash puree but I have a really hard time cutting the butternut squash and pumpkins. Thanks! I love your blog. ♥
As long as you puree the squash it should work out just fine! Here’s a great hack for roasting and cutting butternut squash that might help! https://plantbasedonabudget.com/how-to-roast-a-butternut-squash/ 🙂
This pumpkin pasta bake is the perfect easy fall dinner recipe! It’s healthy and so delicious!
Gotta love the easy ones! I’m excited to add this one to the rotation this fall!
Loved your pumpkin pasta recipe. It was even better in the evening, yum! Thanks!
The flavor comes out so nicely! Perfect for a fall dinner 🙂
This recipe is so delish and perfect for fall!
Agreed! Such a fun pumpkin-flavored dish!