Name: Pumpkin Pasta Bake with Almond Ricotta Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 12 ounces rotini pasta (gluten free if needed); 1 Recipe Vegan Ricotta (almond-based); 1-2 tablespoons olive oil; 1 small onion, diced; 2-3 cloves garlic, minced; 15 ounce can pumpkin puree; 13.5 ounce can full fat coconut milk; 1/4 teaspoon ground nutmeg; 1 teaspoon salt; Few shakes black pepper; 2 cups baby spinach, sliced into ribbons; 1 bag vegan mozzarella cheese shreds (such as Violife)

Jump to Recipe· 4.3 from 12 reviews

The Pumpkin Pasta Bake with Almond Ricotta Recipe is an absolute game-changer for anyone who loves cozy, comforting meals packed with flavor and creaminess but still wants to stick to a plant-based lifestyle. Imagine twirling forkfuls of tender rotini bathed in a luscious pumpkin and coconut milk sauce, dotted with velvety almond ricotta, and topped with melty vegan mozzarella for that perfect golden finish. This dish feels like a warm hug on a plate, bursting with fall spices and vibrant colors that make every bite irresistible. Whether you’re feeding a crowd or craving a hearty weeknight dinner, this recipe delivers a satisfying dairy-free twist on a classic pasta bake you’ll want to make again and again.

Ingredients You’ll Need

A white bowl with a dark rim filled with a smooth, orange creamy mixture that has a slightly thick texture, with some small bubbles visible on the surface. A metal spoon stands upright in the bowl, slightly stirring the creamy mixture. The bowl sits on a round wooden board, next to fresh sage leaves with soft green color and velvety texture. In the background, a bright orange pumpkin is partly shown on a white marbled surface, and a cloth with large floral patterns in yellow, red, and purple lies casually beside the bowl. photo taken with an iphone --ar 4:5 --v 7

Simple, wholesome ingredients come together beautifully in this recipe, each playing a key role in creating the rich, creamy texture and vibrant flavors Pumpkin Pasta Bake with Almond Ricotta Recipe is known for. From the tender pasta to the aromatic pumpkin sauce, every element is essential for building those cozy layers of taste and color.

12 ounces rotini pasta: Choose gluten-free if desired to keep it accessible for all diets while providing the perfect shape to hold the sauce.
1 Recipe Vegan Ricotta: Homemade almond-based ricotta adds a creamy, slightly tangy richness that beautifully complements the pumpkin.
1-2 tablespoons olive oil: This helps sauté the aromatics and adds a subtle fruitiness to the sauce.
1 small onion, diced: Creates a sweet, savory foundation when softened.
2-3 cloves garlic, minced: Brings warmth and depth to the flavor profile.
15 ounce can pumpkin puree: The star ingredient, imparting natural sweetness, vibrant color, and that unmistakable fall vibe.
13.5 ounce can full fat coconut milk: Gives the sauce its luscious creaminess without dairy.
1/4 teaspoon ground nutmeg: A little goes a long way in enhancing pumpkin’s natural earthiness.
1 teaspoon salt: Balances and brings out all the flavors.
Few shakes black pepper: Adds a mild kick to keep things interesting.
2 cups baby spinach, sliced into ribbons: Adds a fresh, slightly bitter contrast and a pop of green color.
1 bag vegan mozzarella cheese shreds (I used Violife): Melts beautifully on top, creating that golden cheesy crust everyone loves in a bake.

How to Make Pumpkin Pasta Bake with Almond Ricotta Recipe

Step 1: Prepare the Pasta and Vegan Ricotta

Start by preheating your oven to 375 degrees F and lightly oiling a large casserole dish; this will help prevent sticking and promote even baking. Next, cook the rotini pasta according to the package instructions until it’s perfectly al dente. Drain it thoroughly and set it aside to cool slightly. Meanwhile, prepare the almond ricotta if you’re making it from scratch, which really elevates the creaminess of this dish.

Step 2: Make the Pumpkin Sauce

Warm a large saucepan over medium heat and add olive oil. Toss in diced onion and minced garlic, sautéing until they become soft and translucent, about 3-4 minutes—this builds a flavor base that’s subtle but key. Stir in the pumpkin puree, coconut milk, nutmeg, salt, and black pepper, allowing everything to combine into a smooth, aromatic sauce. Once it’s heated through, remove it from the heat to keep that coconut milk from separating.

Step 3: Combine and Layer

Transfer the cooked pasta into your prepared casserole dish, then pour the pumpkin cream sauce over it. Stir gently so every piece of pasta is coated in that luscious orange-hued sauce. Next, fold in the sliced baby spinach ribbons; they’ll wilt nicely during baking, adding freshness and a lovely texture. Dollop spoonfuls of the almond ricotta across the mixture—don’t stir completely, so you get delightful pockets of creamy ricotta throughout.

Step 4: Bake to Perfection

Sprinkle the top generously with vegan mozzarella shreds for a melty, bubbly finish. Pop the casserole into your preheated oven and bake for 15-20 minutes until the dish is heated evenly and the cheese topping looks perfectly melted and slightly golden. Take it out, let it rest for a few minutes, and you’re ready to dig in to this soul-warming delight.

How to Serve Pumpkin Pasta Bake with Almond Ricotta Recipe

A rectangular white baking dish with blue handles holds a baked pasta casserole. The bottom layer is made of tight, spiral pasta coated with orange sauce, mixed with small bits of green herbs. On top of this is a thick layer of shredded white cheese, some melted and some still separate, giving a soft texture. A few fresh sage leaves lay in the center as a garnish, standing out with their soft green color. A silver spoon is resting inside the dish on the left side. The dish sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly ground black pepper or a drizzle of extra virgin olive oil can elevate each serving. For a fresh pop of color and flavor, add toasted pumpkin seeds or a few chopped fresh herbs like sage or parsley, which beautifully complement the autumnal pumpkin notes.

Side Dishes

This pasta bake stands out on its own but pairs wonderfully with crisp, green salads, like a simple arugula and lemon vinaigrette combo or roasted Brussels sprouts. The light bitterness of these sides balances the creamy richness perfectly.

Creative Ways to Present

For an impressive dinner party, serve individual portions in small oven-safe ramekins or mini casserole dishes. Layer a few extra spoonfuls of almond ricotta on top for visual appeal before baking. Alternatively, add swirls of vegan pesto over the top right before serving for an unexpected twist that brightens each bite.

Make Ahead and Storage

Storing Leftovers

If you have any Pumpkin Pasta Bake with Almond Ricotta Recipe leftover, store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days, allowing you to enjoy cozy, comforting flavors even on busy days.

Freezing

This pasta bake freezes beautifully. Just portion it into freezer-safe containers and store it for up to 2 months. When you’re ready, thaw it overnight in the fridge, then reheat gently to preserve the creamy texture and vibrant flavors.

Reheating

Reheat leftovers in a preheated oven at 350 degrees F until warmed through, about 15-20 minutes, to keep that melty, baked texture. You can also microwave single servings, though the oven method retains the best overall flavor and consistency.

FAQs

Can I substitute almond ricotta with a store-bought version?

Absolutely! Store-bought vegan ricotta works wonderfully if you’re short on time. Just make sure to choose one that has a creamy consistency similar to homemade almond ricotta for the best texture in the bake.

Is this recipe suitable for gluten-free diets?

Yes! Just use gluten-free rotini or your favorite gluten-free pasta to keep the dish completely gluten-free without sacrificing any taste or texture.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to avoid canned pumpkin pie filling as it contains added sugars and spices that will affect the flavor balance. Stick to plain pumpkin puree for a true savory sauce.

What if I’m not vegan—can I add regular cheese?

You can definitely swap vegan cheeses for dairy versions if you prefer. Just use ricotta and mozzarella cheeses you love to make a traditional, equally delicious pumpkin pasta bake.

Can I make the pumpkin sauce ahead of time?

Yes! You can prepare the pumpkin sauce a day in advance and store it in the fridge. Before baking, simply warm it gently, then combine with the cooked pasta and proceed with the recipe as usual.

Final Thoughts

This Pumpkin Pasta Bake with Almond Ricotta Recipe is one of those feel-good dishes that truly embodies the spirit of cozy fall cooking. From the creamy sauce to the tender pasta and melty cheese, every bite feels like a celebration of autumn flavors made vegan and totally satisfying. I can’t wait for you to try it—trust me, once you do, it will become a favorite in your recipe box for months to come!