Description
Made with pumpkin puree, kale, sundried tomatoes, this vegan one-pan pumpkin sundried tomato pasta bake hits the spot on chilly fall evenings. Best part? This recipe only has one step, add ALL the ingredients into the pan and bake. That's it. Make this simple creamy vegan pumpkin pasta and be gifted with a comforting dinner that everyone will love.
Ingredients
Units
Scale
- 400 g rigatoni pasta
- 1/2 cup pumpkin puree
- 1/4 cup sundried tomaotes
- 2 tbsp sundried tomato oil
- 2 tbsp olive oil
- 400 g tinned chopped tomatoes
- 2 tbsp tomato puree/paste
- 4 tsp maple syrup
- 1 tbsp grated garlic
- 1/2 onion (diced)
- 2–3 cups kale
- 1 tsp fresh thyme
- 1 tbsp dried basil
- 1/4 tsp ground cinnamon
- 3/4 cup nutritional yeast
- 1 cup vegan cheese (optional)
- 2 tsp chilli flakes (optional)
- 2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 3–4 cups boiling water
Instructions
- Pre-heat oven to 180°C/160°C fan/356°F
- In a big enough baking dish, add in the uncooked pasta, pumpkin puree, olive oil, sundried tomatoes, sundried tomato oil, tinned chopped tomatoes, tomato puree, grated garlic, diced onions, kale, ground cinnamon, dried basil, thyme, nutritional yeast, black pepper, salt, maple syrup, vegan cheese, chilli flakes. Mix, then add in the boiling water and mix once again. With a spoon, press the pasta until it’s submerged in the water, you can add a little more boiling water if it isn’t!
- Cover with foil, and bake for 45 minutes. Take out of the oven, add in another cup of water, mix and bake uncovered for 15 minutes or until the pasta is cooked.
- Enjoy warm!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American, Italian
Nutrition
- Calories: 640