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Vegan pumpkin pasta bake with a golden panko topping in a white baking dish.
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4.99 from 52 votes

Pumpkin Pasta Bake

This vegan pumpkin pasta bake tosses tender pasta in a creamy pumpkin sage sauce, then bakes it under a buttery panko topping until golden and crispy. It takes about 20 minutes to prep and makes a budget-friendly fall dinner.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 6 servings
Calories: 299kcal
Author: Honor

Equipment

Ingredients

  • 1 (1-pound / 454 g) package pasta like campanelle, penne, or rotini
  • 1/4 cup (56 g) vegan butter for the sauce
  • 1/4 cup (30 g) all-purpose flour
  • 3 garlic cloves minced
  • 5 fresh sage leaves minced, or 1 teaspoon dried sage
  • 2 1/2 cups (600 ml) vegetable broth
  • 1 cup (245 g) pumpkin puree not pumpkin pie filling
  • 1 cup (60 g) panko bread crumbs
  • 2 Tablespoons (28 g) vegan butter for the topping
  • salt and pepper to taste

Instructions

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cook the pasta according to the package instructions until al dente, then drain it and set it aside.
  • While the pasta cooks, melt the 1/4 cup of vegan butter in a large saucepan over medium-low heat. Once it melts, sprinkle in the flour.
    Vegan butter and flour being whisked together in a black saucepan.
  • Cook the butter and flour mixture, stirring often with a wooden spoon, until it begins to turn golden. Add the garlic and sage and cook for 1 more minute, stirring.
    Garlic and sage added to the roux in a black saucepan.
  • Whisking constantly, slowly add the vegetable broth. Raise the heat to medium-high and cook, whisking, until the sauce boils and thickens.
    Vegetable broth being whisked into the roux for pumpkin pasta sauce.
  • Turn off the heat. Add the pumpkin puree and whisk until smooth. Season with salt and pepper to taste.
    Creamy pumpkin sage sauce in a black saucepan.
  • Toss the cooked pasta with the sauce and pour it into a 2 1/2-quart baking dish. If the pasta looks dry, stir in another 1/4 to 1/2 cup (60 to 120 ml) of broth or water.
    Cooked pasta being tossed with pumpkin sage sauce in a white bowl.
  • In a small pan, melt the 2 Tablespoons of vegan butter. Stir in the panko until coated, then sprinkle it over the pasta.
    Vegan pumpkin pasta bake with a golden panko topping in a white dish.
  • Bake uncovered for 20 to 25 minutes, until the topping is golden brown. Let it rest for 5 to 10 minutes before serving.
    Pumpkin pasta bake with a crispy breadcrumb topping in a white baking dish, with serving utensils.

Video

Notes

  • Boil the pasta until al dente. If the package doesn't list an al dente time, take 2 minutes off the total cook time.
  • Taste the sauce and season it well before the pasta bake goes into the oven, and salt the pasta water.
  • Let the pasta bake rest for 5 to 10 minutes after baking so it firms up and is easier to serve.
  • To make it ahead, assemble it, cover it, and refrigerate it overnight. Add the panko topping right before baking. Straight from the fridge, it may need 5 to 10 extra minutes, until hot in the center.
  • Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 299kcal | Carbohydrates: 41g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 788mg | Potassium: 180mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6912IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 3mg
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