Amazing Easy creamy pumpkin pasta bake recipe
This amazing pumpkin pasta bake is everything a pasta should be. Think cheesy flavours, creamy pumpkin pasta sauce wrapped around baked pasta topped with a layer of crunchy bread crumbs. It’s everything a pasta lovers dreams are made of. And it’s very very easy to make. Only a few easy ingredients are needed for this amazing pumpkin pasta recipe…but it’s still loaded with flavours. Made with pumpkin pasta sauce, zucchini, garlic and leeks it’s a pasta bake like you’ve never tried it before. If you’re in need of a cozy comfort food recipe, then this is the one for you.The pumpkin pasta sauce is creamy and loaded with sun dried tomatoes and creamy pumpkin flavours…think delicious creamy garlicky and cheesy flavours all coming tougher in one easy pumpkin pasta bake. It doesn’t get much better than this.
Ingredients
Pumpkin pasta sauce
- 1 large (150g) Yellow Onion Diced
- 1 cup (150g) Sun dried Tomatoes Packed in oil
- 3 cloves Garlic Minced
- 1½ cup (360g) Pumpkin Puree Unsweetened
- 1 cup (240g) Tomato Paste
- 4 cups (960ml) Vegetable Broth
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- ½ tsp salt
- ⅓ tsp Ground Pepper
- ½ cup (120ml) Full Fat Coconut Milk or your favorite full fat plant milk
Pasta Bake
- 8 oz (225g) Pasta Penne penne, rigatoni, shells, screws, or your preferred type)
- 2 tbsp (30ml) Olive Oil
- 1 (150g) Zucchini Sliced
- 1 (90g) Leek Sliced
- 3 cloves Garlic Finely chopped
- 1 tsp Dried Thyme
- 1 tsp Pumpkin Spice Mix optional
- 1 cup Vegan Mozzarella Cheese Grated, or grated vegetarian mozzarella
- ⅓ tsp Salt
- ¼ tsp Ground Black Pepper
- ½ cup (30g) Panko Breadcrumbs
Instructions
Pumpkin Pasta Bake Instructions
For the Pumpkin Sauce:
- Cook the Aromatics: In a large pot over medium-high heat, add the sun-dried tomatoes along with a bit of their oil and the chopped onion. Stir occasionally and cook for a few minutes until the onion starts to soften.
- Add Garlic and Herbs: Add the minced garlic, dried basil, dried thyme, and dried oregano to the pot. Stir to combine and cook for another 2-3 minutes until fragrant.
- Incorporate the Purees: Stir in the pumpkin puree and tomato puree, mixing well to combine.
- Simmer the Sauce: Add the salt, pepper, vegetable broth, and coconut milk to the pot. Stir everything together and bring the sauce to a boil. Reduce the heat and let it simmer for about 15 minutes, stirring occasionally. If the sauce becomes too thick, add a bit of water to reach your desired consistency.
- Blend the Sauce: Remove the sauce from the heat. Using a handheld immersion blender, puree the sauce directly in the pot until smooth. If you don’t have an immersion blender, transfer the sauce to a regular blender and puree until smooth, then return it to the pot.
For the Pasta Bake:
- Cook the Pasta: Follow the instructions on the pasta package to cook the pasta until al dente. Drain and set aside.
- Sauté the Vegetables: While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the sliced zucchini and leeks, cooking for 3-5 minutes while stirring occasionally until they begin to soften. Season with thyme, pumpkin spice mix, salt, and pepper. Stir to combine and cook for a few more minutes. Remove from heat and set aside.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta with the pumpkin sauce and grated mozzarella cheese. Gently toss until the pasta is evenly coated. Add the sautéed zucchini and leeks and mix well.
- Assemble and Bake: Transfer the pasta mixture to an oven-safe baking dish. Sprinkle breadcrumbs evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and crispy.
- Serve: Remove from the oven and let it cool slightly before serving. Enjoy your delicious pumpkin pasta bake!