Can I use gluten-free pasta?

Yes! The only difference is you'll have to cook for a shorter time.

Can I add more pumpkin puree?

If you want the pumpkin flavour to have a stronger punch, go ahead and add a little more!

Do I have to use vegan cheese?

You can omit the vegan cheese completely, as the nutritional yeast already provides a cheesy taste.

How to store this pumpkin pasta?

Place in an air-tight container, and refrigerate for up to 3 days.

Vegan One-Pan Pumpkin Sundried Tomato Pasta Bake

Name: Vegan One-Pan Pumpkin Sundried Tomato Pasta Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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

Vegan One-Pan Pumpkin Sundried Tomato Pasta Bake

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.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 people 1x
Category: Main Course
Cuisine: American, Italian

image of comforting vegan One-Pan Pumpkin Sundried Tomato Pasta Bake

Units Scale

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

Find it online: https://cookingwithparita.com/recipe/one-pan-pumpkin-sundried-tomato-pasta-bake/