Pumpkin Pasta Bake
This Pumpkin Pasta Bake with mushrooms, kale, and vegan sausage is a comforting Fall dinner recipe that everyone will love!
Servings: 6 servings
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 9x13 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!