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Pumpkin Pasta Bake with Almond Ricotta Recipe

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4.3 from 12 reviews

Pumpkin Pasta Bake with Almond Ricotta is a cozy, creamy, and cheesy vegan pasta casserole perfect for fall dinners. This dish features rotini pasta tossed in a flavorful pumpkin and coconut milk sauce, enriched with homemade or store-bought almond ricotta and topped with vegan mozzarella. It’s naturally dairy-free and can be made gluten-free with the right pasta choice, making it a comforting and inclusive meal option.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Pasta

  • 12 ounces rotini pasta (gluten free if needed)

Vegan Ricotta

  • 1 Recipe Vegan Ricotta (almond-based)

Pumpkin Sauce

  • 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

The Rest

  • 2 cups baby spinach, sliced into ribbons
  • 1 bag vegan mozzarella cheese shreds (such as Violife)

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and lightly spray a large casserole dish with oil to prevent sticking.
  2. Cook Pasta: Boil the rotini pasta according to the package instructions until al dente. Drain and set aside for later use.
  3. Prepare Vegan Ricotta: Make the almond-based vegan ricotta according to your preferred recipe or use store-bought vegan ricotta. Set aside.
  4. Make Pumpkin Sauce: Heat a large saucepan over medium heat. Add olive oil, diced onion, and minced garlic, sautéing for 3-4 minutes until onions are translucent and aromatic. Stir in pumpkin puree, full-fat coconut milk, nutmeg, salt, and black pepper. Remove the sauce from heat once combined.
  5. Combine Ingredients: In the prepared casserole dish, add the cooked pasta and pumpkin cream sauce. Mix thoroughly to coat the pasta. Gently stir in the sliced baby spinach ribbons.
  6. Add Ricotta and Cheese: Dollop spoonfuls of vegan ricotta into the pasta mixture, stirring slightly to incorporate while leaving some ricotta chunks visible. Sprinkle a generous layer of vegan mozzarella cheese shreds evenly on top.
  7. Bake: Place the casserole in the preheated oven and bake for 15-20 minutes until the dish is warmed through and the vegan cheese has melted beautifully.
  8. Serve: Remove from oven, let cool slightly, then serve warm and enjoy this comforting vegan pumpkin pasta bake.

Notes

  • Use gluten free pasta such as Tinkyada rotini to make this dish gluten free.
  • Store-bought vegan ricotta brands like Kite Hill can be used instead of homemade almond ricotta.
  • For a lower fat sauce, substitute full fat coconut milk with light coconut milk or unsweetened cashew milk.
  • Alternatively, you can skip the baking step and simply pour the pumpkin cream sauce over cooked noodles for a quicker, equally delicious meal.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegan, American
  • Diet: Vegan

Find it online: https://recipeteach.com/pumpkin-pasta-bake-with-almond-ricotta-recipe/