Pumpkin Pasta Bake

BY : PUBLISHED : September 14th, 2012 UPDATED: August 18th, 2021

In our house, pumpkin is a year-round ingredient. However, with fall right around the corner, I find myself craving it even more.

This pasta bake comes together easily and is made with ingredients you may already have in the pantry.

 

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Pumpkin Pasta Bake

David Sterkel
Here is a very easy pumpkin sauce you can mix with any noodle. This sauce is also very good as a sandwich spread.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner, Lunch
Cuisine American
Servings 6 servings
Calories 462 kcal
METHOD Stove and Oven
DIET Vegan

Ingredients
  

  • 1 pound of pasta (I used campanelle)
  • 1/4 cup of margarine
  • 1/4 cup of all-purpose flour
  • 3 cloves of garlic, minced
  • 5 fresh sage leaves, minced (or 1 t. dried leaves)
  • 2 1/2 cups of vegetable broth
  • 1 cup of pumpkin puree
  • 1 cup of panko bread crumbs
  • 2 Tablespoons of margarine
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 375F.
  • Boil pasta in salted water until al dente. Drain and set aside.
  • While pasta is cooking, heat 1/4 C. of margarine in a large saucepan, over medium-low heat. Once it is melted, sprinkle in flour.
  • Cook margarine-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 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 into 2 1/2 qt. baking dish. If pasta looks dry, pour another 1/4 - 1/2 C. stock or water over the top and stir. Set aside.
  • In medium pan, melt 2 T. margarine. 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.

Nutrition

Calories: 462kcalCarbohydrates: 73gProtein: 12gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 605mgPotassium: 290mgFiber: 4gSugar: 5gVitamin A: 7069IUVitamin C: 2mgCalcium: 53mgIron: 2mg
Keyword bake, budget, fall, macaroni, pasta, plant-based, pumpkin, vegan, vegetarian
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Honor

Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

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