Pumpkin Pasta Bake
on Sep 17, 2024
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This creamy Pumpkin Pasta Bake is perfect for those nights when you’re craving comforting Fall flavors but still want something healthy for dinner!
Vegan Pumpkin Pasta Bake
This baked pumpkin rigatoni recipe is the best of both worlds with cozy herbs and spices, creamy pumpkin pasta sauce, protein-rich vegan sausage, and hearty veggies. The result is a well-balanced dinner recipe that is easy to make and perfect for the cooler evenings ahead!
THIS POST IS A VEGAN PUMPKIN PASTA BAKE RECIPE.
Around this time of year, I love making cozy and comforting pasta recipes like this Plant-Based Lasagna Hamburger Helper, or this hearty Cajun Pasta with Sausage and Peppers. But right now, I’m all about this Pumpkin Pasta Bake!
It starts with flavorful sautéed onions, garlic, and mushrooms. Then I add kale and crispy vegan sausage and toss it all together with rigatoni pasta. Then comes the star of the show: this silky vegan pumpkin pasta sauce. It’s made entirely of pantry staples, and it happens to be completely dairy-free so everyone can enjoy this delicious Fall dinner recipe! Sprinkle on some vegan mozzarella and bake until bubbly and golden brown on top. The result is absolutely divine, and such a great weeknight dinner staple for the cooler months ahead.
And if you’re looking for more plant-based dinner recipes, make sure to checkout my new cookbook, Vegan Party Planning! It has practical entertaining tips for your next dinner party, as well tasty plant-based recipes and fun dinner menus.
Ingredients for Baked Pumpkin Pasta Recipe
Onions & Garlic – an aromatic base that will lend flavor to both the veggies and the sauce in this recipe.
Kale – robust greens like Dino Kale work so well in pasta recipes like this one. It adds lots of nutrients and antioxidants too.
Mushrooms – well-browned mushrooms contribute to heartiness of this pasta bake, while keeping it a meat-free dinner.
Fresh Sage – this fragrant herb is like instant-Autumn, and it gives this dish an irresistible earthy flavor.
Canned Pumpkin – I used Libby’s canned pumpkin for this recipe. Just make sure to check that you have our canned pumpkin, and not canned pumpkin pie filling!
Coconut Milk – a can of coconut milk eliminates the need for heavy creamy int his recipe, making it completely dairy-free. And don’t worry, it won’t taste like coconut!
Spices – You’ll paprika, cumin, allspice, salt, and pepper to help bring this tasty sauce to life!
All Purpose Flour – this helps to thicken the sauce. For a gluten-free option, opt for chickpea flour best results.
Vegan Butter – I used Earth Balance sticks for this recipe.
Rigatoni – this is the perfect pasta shape for this pasta bake! The tube-like shape and delicate ridges help hold on to all of that delicious pumpkin sauce.
Vegan Sausage – I recommend using Field Roast for this recipe if possible. I also like Impossible Italian sausages. I’ve tried it with other plant-based sausages, and I think these two brands work the best with this particular sauce.
Vegan Mozzarella Cheese – for sprinkling on top! This adds a rich and cheesy layer to complete this cozy Autumn pasta.
How to Make Vegan Pumpkin Pasta Sauce
Making a homemade pumpkin pasta sauce without dairy is easier than you might think! The full recipe is on the recipe card below, but here’s some tips to ensure your pasta sauce comes out perfectly!
Step One – Make the Roux
Combine vegan butter and flour in a saucepan and whisk until it forms a paste. This paste is also known as a roux, and it helps to thicken the sauce. Then add lots of tasty spices like ground sage, cumin, allspice, and cayenne pepper.
Step Two – Add Veggie Broth
Next, slowly stream in the veggie broth. You’ll want to add a little, then whisk, then add a little and whisk some more. Doing it this way – instead of adding all of the broth at once – ensures that the roux has time to absorb the liquid, which will result in a thick and creamy pasta sauce.
Step Three – Add the Pumpkin
Once all of the broth is incorporated, add canned pumpkin and a can of coconut milk. Mix it up and ta-daa! You have a savory pumpkin pasta that is ready for the rigatoni.
Note: This sauce will take on the flavors of the veggies and sausage we add later on. The sweetness of the sautéed onions, the flavorful kick of garlic, and the hearty vegan sausage will mix and mingle with this sauce while it bakes in the oven.
Tips for Best Results:
Add some sauce to the bottom of the casserole dish – this will help make sure there’s no sticking, and also that the pasta sauce is evenly distributed throughout the noodles while it bakes. Toss the remaining sauce with the pasta, veggies, and sausage and then add that to the baking dish.
Let it Rest – whether you’re making quiche or lasagna, most recipes benefit from resting for a bit when they come out of the oven, and this pasta bake is no exception! Allowing the pasta bake to rest for about 10 minutes when it comes out of the oven will ensure that it holds together nicely. It will also be easier to serve!
Check Your Canned Pumpkin – make sure to check that you have pure canned pumpkin, and not canned pumpkin pie filling. That will definitely make a difference in this recipe!
RECIPE FAQs
It’s totally up to you! I use canned pumpkin for ease and convenience, but you can steam and puree your own pumpkin and use that instead. Just make sure to squeeze out some of the liquid in a cheese cloth before measuring so the texture resembles canned pumpkin.
Yes! I love using fresh herbs whenever possible, but dried are a staple too. Just reduce the fresh sage to 1/4 tsp dried sage, and add more to taste if needed.
Any short pasta will work well. Opt for one with a curl, twist, or ridged edges so it holds onto the sauce and veggies.
Nope! I used to be weary about cooking savory dishes with coconut milk, because I didn’t want it to impart a strong coconut flavor. But in this case, it all blends to together and creates a savory, creamy pumpkin sauce that does not taste like coconut.
Pumpkin Pasta Bake
Ingredients
- 4 vegan Italain sausage links, I used Field Roast
- 2 tbsp olive oil
- 1 lb mushrooms
- ½ large yellow onion
- 4 cloves garlic
- 4 large sage leaves
- 4½ cups chopped kale
- 1 lb rigatoni pasta
- 1 cup vegan mozzarella cheese, I used VioLife
For the Sauce
- 4 tbsp vegan butter, I used Earth Balance sticks
- 5 tbsp all purpose flour
- 2 cups veggie broth
- 1 cup canned pumpkin, I used Libby's
- 1 can coconut milk
- 1¼ tsp kosher salt
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp allspice
- ⅙ tsp cayenne, or ¼ tsp for a little more kick
Instructions
Prep
- Start by slicing the mushrooms and setting them aside. Then remove the casing from the sausage, cut into medallions, and set that aside too. Then finish prepping by finely chopping the onions, mincing the garlic, and chopping the sage leaves. Set everything aside separately for ease later on.
Crisp the Sausage
- Add 1 tbsp of olive oil to a large frying pan, and then add the sliced sausages. Cook for 4-5 minutes to brown, then transfer to a plate and set aside.
Cook the Veggies
- Return the pan to the stove and add the sliced mushrooms. Let them cook undisturbed for 5 minutes, then sprinkle with a pinch of salt and stir. Cook until most of the moisture has evaporated from the pan, then add the remaining 1 tbsp of olive oil along with the chopped onions. Cook for 3-4 minutes, then add the garlic and chopped sage leaves. Cook for 1 minute and then add the kale. Sauté for 2-3 minutes to wilt and then set aside.
Cook the Pasta
- Next cook the rigatoni according to the package directions, and move on to making the pumpkin sauce.
Make the Pumpkin Sauce
- For the sauce, combine the butter and flour in a large frying pan until it forms a paste. Add the spices and then slowly add in the veggie broth, whisking as you add it in. Add a little broth, then whisk, then add a little more and whisk again. Once the broth is fully incorporated, add the pumpkin and coconut milk. Allow to simmer for 5 minutes then turn off the heat.
Bake
- Pre-heat the oven to 400 degrees and reserve 1/3 cup of pasta water from the rigatoni.
- Drain the remaining water and return the noodles to the pot. Add the veggies, sausages, 3/4 of the pumpkin sauce, and reserved pasta water. Set the heat to low and mix until well combined.
- Then add the remaining sauce to the bottom of 9×13 in casserole dish, and top with the pasta. Sprinkle with cheese and bake until the cheese is melted and the edges are slightly crispy. About 10-15 minutes.
Serve
- Remove from the oven and allow the pasta to rest for 10 minutes before serving. I like to serve this with a refreshing green salad on the side, or some roasted broccoli. Enjoy!
