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Baked Pumpkin Pasta on a plate

Vegan Pumpkin Pasta Bake

This Pumpkin Pasta Bake is made with a creamy yet savory pumpkin sauce, plant based bacon, sautéed mushrooms, and fresh spinach. Try using high protein chickpea noodles to make this pasta high protein and gluten free!
Print Recipe
CourseVegan Recipes
CuisineAmerican
Prep Time10 minutes
Cook Time1 hour 20 minutes
Servings6 servings
Calories300kcal

Ingredients

Pumpkin Sage Pasta Sauce

  • 1 1/2 Cups* Winter Squash*/ Pumpkin Roasted (or 1/2 can pumpkin puree)
  • 1/2 Can Coconut Milk
  • 1/2 Whole Yellow Onion, Chopped
  • 1 clove Garlic, Crushed and Chopped
  • 2 tsp *
  • 1 tsp Fresh Sage, Chopped
  • 1 tbs Apple cider/ white wine

Pasta Mix Ins

  • 1 8 ounce box Pasta of Choice (try chickpea or lentil for high protein and gluten free)
  • 1 cup Sliced Chanterelles *optional*
  • 3-4 slices Vegan Bacon, Chopped *Optional*
  • 1 cup Chopped Spinach
  • 1 tbs Fresh Sage
  • 1 cup Vegan Mozzarella*
  • 1/2 cup Panko Bread Crumbs

Instructions

Roasting Pumpkin Directions

  • Preheat oven to 400 F
  • Cut your Squash (or Pumpkin) of choice in half, gutting it and removing the seeds
  • Place your cleaned pumpkin face down on a baking sheet and add some water to the sheet, roast in the oven for 45-65 minutes or until soft. You can tell its cooked by poking the top center and if the skin leaves an indent it is fully cooked

Pumpkin Sauce Directions

  • Scoop out 1 1/2 cups of the flesh from the skin and put into the blender
  • Place a skillet on your stove and on medium heat add your onion and garlic, sauté until onions start to become clear
  • Add your cooked onion and garlic to the blender with the pumpkin Add the rest of the ingredients and blend until smooth

Pasta Directions

  • Cook your pasta until el dente, drain, and place in a casserole dish
  • Dry sauté 1 cup of chanterelles for 5-6 minutes, until they let go of some of it's moisture
  • Add 1 cup fresh spinach, chopped seitan bacon (1/3-1/2 cup), cooked chanterelles to the pasta, then pour over your pumpkin sauce and mix well
  • Top the mixed pasta with plant based cheese and panko bread crumbs
  • Bake at 350 for 35 minutes or until cheese is melted and the panko bread crumbs are golden brown Garnish with Green Onions when you are ready to serve

Video

@jess.flowers Baking pasta in pumpkin sauce with mushrooms, seitan, and spinach is so good! #pickyeater #bakedpasta #veganrecipes ♬ original sound - Jessica Flowers

Notes

  • Skip Steps 1-3 if using a can of pumpkin! Use either Green Kobocha or Red Kobocha, or Red Kuri for the best flavor.
    If you choose to use pumpkin go for the sugar pie variety.
  • Substitute mushroom seasoning with:
    1 tbs nutritional yeast flakes with salt to taste,
    or 1/2 tsp black truffle salt,
    or 1/2 tsp truffle oil
    or 1 tbs infused lobster mushroom oil See the article above for more information!
  • Don't have Chanterelles?
    Try this recipe with maitake or oyster mushrooms instead!
  • Nutrition

    Calories: 300kcal