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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.
Why you’ll love this one-pan pumpkin sundried tomato pasta bake
Ease – this is probably one of the easiest vegan dinners you’ll EVER make, and if you’ve already tried my famous sundried tomato pasta bake, you already know what’s about to happen. This is a one-pan pasta bake, so you pretty much throw all the ingredients into a baking dish and bake. That’s it!
Flavour – Pumpkin! Sundried tomatoes! Basil! Thyme! Garlic! Onions! Kale! This recipe is going to become your new fall favourite vegan pumpkin recipe.
Time – yes, this recipe takes 1 hour to make in total, however, your attention is only needed for around 10 minutes in total!!
Seasonal – I’ve seen SO many sweet vegan pumpkin recipes this season, and I wanted to show you how to use pumpkin puree in savoury dishes! However, if you also want a sweet pumpkin recipe, I highly recommend you try these soft and chewy pumpkin chocolate chunk cookies.
What you’ll need to make this one-step creamy vegan pasta bake
- olive oil
- pasta
- pumpkin puree
- sundried tomatoes (and a little sundried tomato oil)
- tinned chopped tomatoes
- tomato puree/paste
- boiling water
- kale
- onion
- garlic
- ground cinnamon
- dried basil
- fresh thyme
- maple syrup
- vegan cheese
- nutritional yeast
- chilli flakes
- salt + black pepper
How to make this super simple vegan one pan pasta bake…
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!
What to serve with this One-Pan Pumpkin Sundried Tomato Pasta Bake
- a simple salad
- garlic bread
- garliky mushrooms
- potato wedges
Have you tried this vegan pumpkin pasta recipe?
After you give this recipe a try, please leave it a star rating and review it below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to repost your images!!
More comforting vegan dinners you need to make…
- Roasted Cauliflower and Mushroom Bolognese
- Spicy Butternut Squash Pizza With Caramelized Onions
- Creamy Roasted Tomato Basil Pesto Soup
- Baingan Bharta (Smoked Eggplant Curry)
FAQ’s
Yes! The only difference is you’ll have to cook for a shorter time.
If you want the pumpkin flavour to have a stronger punch, go ahead and add a little more!
You can omit the vegan cheese completely, as the nutritional yeast already provides a cheesy taste.
Place in an air-tight container, and refrigerate for up to 3 days.
Ingredients
- 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!
Nutrition
- Calories: 640
