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Creamy pumpkin baked pasta topped with melted vegan cheese.
Creamy and healthy vegan baked pasta with pumpkin sauce.

Creamy Pumpkin Baked Pasta

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
This is 'autumn in a baking dish.' The pumpkin is pureed and mixed with cream to create a rich, velvety sauce that coats the pasta like the finest cheese sauce. Baked in the oven, the top browns while the inside remains creamy—the perfect soul-warming meal for cold days.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 2 servings
🔥 Calories 580 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking sheet for squash
  • Pot for pasta
  • Blender or immersion blender
  • Casserole dish

Allergen Information

⚠️ Wheat (Gluten)

Instructions

1 ✓

Preheat oven to 400°F (200°C). Cube the squash, toss with 1 tbsp oil, salt, and pepper. Roast until tender (20-25 minutes).

Tip: The roasted squash provides the 'body' of the sauce.
2 ✓

Meanwhile, cook the pasta in salted water until 'al dente'. Drain, reserving 1 cup of pasta water.

Tip: The pasta will soften further in the oven, so don't fully cook it in the water.
3 ✓

Sauté the minced garlic in the remaining oil. Blend the roasted squash with the cream, sautéed garlic, and nutmeg until smooth. If too thick, thin with pasta water.

Tip: The starchy pasta water helps emulsify the sauce so it clings to the pasta.
4 ✓

Toss the pasta with the sauce, pour into a baking dish, and top with cheese.

Tip: Ensure every piece is coated!
5 ✓

Bake at 350°F (180°C) for 10-15 minutes until the cheese melts and browns.

Tip: Browned cheese (even vegan) adds an extra layer of flavor.
6 ✓

Serve garnished with fresh parsley.

Tip: Adds color and freshness.

Recipe FAQ

Why roast the pumpkin first?
Roasting evaporates the water, concentrating and sweetening the flavor. Boiling would make the sauce watery and bland.
What pasta should I use?
Penne or fusilli are best because the ridges/tubes hold the sauce well.

Ingredients

  • 8 oz Whole Wheat Penne or Fusilli
  • 10 oz Butternut Squash or Pumpkin
  • 3/4 cup Plant-Based Heavy Cream
  • 2 tbsp Olive Oil (divided)
  • 2 cloves Garlic
  • 1 tsp Salt
  • 1 pinch Black Pepper
  • 1 pinch Ground Nutmeg
  • 1/2 cup Vegan Cheese (shredded)
  • 1 bunch Fresh Parsley