This Pumpkin Pasta Bake is fall comfort food to the max. It features rotini pasta, a creamy pumpkin sauce, almond ricotta and spinach. I also covered it in vegan mozzarella for extra cheesy goodness. Fancy enough to serve at your holiday table, everyone will love this pasta bake. For another comforting fall recipe, try my Butternut Squash Lasagna.
Ingredients needed
Rotini pasta – Or a similar shape, such as penne or even shells would work. Use gluten free if needed. Vegan Ricotta – Almond based vegan ricotta is so good, but if you can find it you can substitute Kite Hill’s vegan ricotta. Olive oil A small onion Garlic Canned pumpkin puree – I haven’t tried it with fresh, but it would probably work as long as you cook and puree it first. Don’t accidentally use pumpkin pie mix! Not the same thing at all. Full fat coconut milk – From the can, not the carton. Use full fat for the creamiest sauce, but if you want to lighten it up you can use light coconut milk or even cashew milk. Ground nutmeg Salt + pepper Baby spinach Vegan Mozzarella – optional for topping, you can use either my Shreddable Mozzarella or Stretchy Mozzarella. Or a store bought cheese, I actually used Violife here.
How to make pumpkin pasta bake
First, cook your pasta, then drain it. Prepare the ricotta. Make the quick pumpkin sauce on the stovetop. (For the full ingredient list and instructions, scroll down to the recipe card.)
Leftovers
This pumpkin pasta makes the best leftovers, and will keep in the refrigerator for 4 days or so. It can be frozen, though the noodles will soften and be a bit mushy.
Looking for more pasta bakes?
The Best Vegan Lasagna Vegan White Lasagna Butternut Squash Lasagna Vegan Stuffed Jumbo Shells Vegan Baked Ziti
