Pumpkin Pasta Bake #vegetarian #recipes #easy #dinner #pasta #noodles

Monday, October 28, 2019 : October 28, 2019

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4.8 ★★★★★ | Creamy Pumpkin Pasta Bake which is cheesy and delicious! This easy to make pasta casserole is a great vegan weeknight dinner with wholesome ingredients. The recipe is meat-free, vegetarian, dairy-free, plant-based, oil-free, and can be made gluten-free. #vegetarian #recipes #easy #dinner #pasta #noodles

4.8 ★★★★★ | Creamy Pumpkin Pasta Bake which is cheesy and delicious! This easy to make pasta casserole is a great vegan weeknight dinner with wholesome ingredients. The recipe is meat-free, vegetarian, dairy-free, plant-based, oil-free, and can be made gluten-free. #vegetarian #recipes #easy #dinner #pasta #noodles


Pumpkin Pasta Bake #vegetarian #recipes #easy #dinner #pasta #noodles , .


4.8 ★★★★★ | Creamy Pumpkin Pasta Bake which is cheesy and delicious! This easy to make pasta casserole is a great vegan weeknight dinner with wholesome ingredients. The recipe is meat-free, vegetarian, dairy-free, plant-based, oil-free, and can be made gluten-free. #vegetarian #recipes #easy #dinner #pasta #noodles

Total Time: 40 Minutes,Servings: 4 Servings

Ingredients :
  • 12 oz (340 g) pasta (gluten-free if needed)
  • 1/2 tbsp oil
  • 1/2 onion diced
  • 3 cloves of garlic minced
  • 1/3 cup fresh parsley chopped (*see notes)
  • 1 pound (450 g) pumpkin puree (*see notes)
  • 1/2 cup (120 ml) reserved pasta water
  • 2/3 cup (160 ml) plant-based milk
  • 1 tsp onion powder
  • 1/2 tsp salt or to taste
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/4 tsp smoked paprika
  • Black pepper to taste
  • 7 oz (200 g) vegan cheese of choice
  • Fresh herbs to garnish

Instructions :
  • Boil the pasta until it's all dente (check the pasta packaging for orientation but cook the pasta for 1-2 minutes less). Don't drain all the pasta water but reserve about 1/2 cup.
  • Meanwhile, chop the onion, parsley, and garlic. Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius).
  • Heat oil in a large pan or pot over medium heat and add the diced onion + minced garlic.
  • Cook for about 3 minutes, then add the spices, pumpkin puree, and reserved pasta water. Stir to combine.
  • Add plant-based milk + parsley and let simmer for a few minutes.
  • Stir in the drained pasta.
  • Taste and adjust seasoning. Add more salt/pepper/herbs to taste if needed. You can add more plant-based milk if you want the pasta bake to be creamier.
  • Transfer the mixture to a greased baking pan (6×9 or 8×8), and spread it evenly.
  • Add vegan cheese on top (I used my easy vegan cheese sauce).
  • Bake at 360 degrees Fahrenheit (180 degrees Celsius) for about 20-25 minutes or until lightly golden brown on top and bubbly.
  • Garnish with fresh herbs and enjoy immediately. Store leftovers covered in the fridge for up to 3 days.

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