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In this casserole pasta is combined with tender pumpkin and fruity tomatoes. Cream cheese makes the dish heavenly creamy. Thanks to basil it is very aromatic. In no time you can prepare it for lunch or dinner. You can find a detailed pumpkin pasta bake recipe with the exact quantities and step-by-step instructions here at the bottom.
Ideal fall meal
This vegetarian pasta casserole is an ideal meal for fall and pumpkin season. It tastes so versatile and incredibly delicious. With its bright color, it makes even a rainy day colorful and varied. By the way, the same goes for the sweet pumpkin buns.
Serve the cheesy pumpkin pasta bake warm as a main dish for lunch or dinner, just like my vegetarian pelmeni casserole. Keep the rest of it covered in the refrigerator. You can then reheat it briefly in the oven before serving.
What kind of pasta?
Short pasta is best for the casserole. I used penne for this. Alternatively, farfalle, rigatoni, fusilli, macaroni and cavatappi will work, similar to the cheese pasta recipe. You can also make your own pasta of any shape from the homemade pasta dough.
Herbs and spices of your choice
Flavor the pumpkin pasta bake with herbs and spices of your choice, just like the baked zucchini. Instead of basil, for example, fresh parsley works, as for the tomato puff pastry. In addition to garlic, onions go well with it.
In adding black pepper, you can season the pumpkin pasta bake with paprika powder. For a spicy flavor, add some chili powder.
Pumpkin pasta bake vegan
The pumpkin pasta bake can easily be made vegan. You just have to replace cream cheese and grated cheese with a vegetable alternative.
Instead of cream cheese you can use a vegan natural cream from the supermarket. The homemade cashew sour cream is also very good for this.
Instead of grated cheese, you can use a vegan grated cheese alternative or a vegan parmesan cheese substitute. In addition, you can blend your own cashew sauce, as you did for the vegan lasagna, and pour it over the pumpkin pasta before baking. Yeast flakes used to make the sauce then add a cheesy flavor to the dish, just like to the vegan basil pesto and wild garlic pesto.
This casserole is
- creamy,
- tender,
- fruity,
- cheesy,
- spicy,
- savory,
- incredibly delicious,
- versatile in taste,
- aromatic,
- vegetarian,
- healthy,
- filling,
- colorful,
- with tomatoes,
- easy and quick to make,
- ideal fall dish for lunch or dinner.
Quick pumpkin pasta bake recipe
The pumpkin pasta bake recipe you’ll find here at the end of the post in the recipe box is perfect if you want to make a delicious and healthy lunch or dinner quickly.
Step 1:
First, prepare all the ingredients. Cut the seeded Hokkaido pumpkin into cubes and the garlic into thin slices. Puree half of the tomatoes and cut the other half into pieces. Pluck the basil leaves.
Step 2:
Fry the garlic briefly and then the pumpkin. Then add vegetable broth and cook the pumpkin until done. Boil the pasta in salted water until al dente and strain.
Step 3:
Now you mix all the prepared ingredients, add cream cheese and season the mixture with spices.
Step 4:
Put the pumpkin pasta mixture into a casserole dish, sprinkle with grated cheese and bake briefly until the cheese has melted.
How to make cheesy pumpkin pasta bake: tips and tricks
- You can use any short pasta for the recipe.
- If you use another type of pumpkin instead of Hokkaido, you may need to peel it.
- Flavor the casserole with spices and herbs of your choice.
- You can read how to make the pumpkin pasta bake vegan in the post above.
Did you make the pumpkin pasta bake using this recipe? I’m looking forward to your result, your star rating and your comment here below on how it turned out and tasted.
Looking for more vegetarian casserole recipes? Try some more:
- Zucchini cottage cheese casserole – with herbs
- Hearty rice casserole with zucchini and feta cheese – vegetarian recipe
- Rice quark casserole with apples – sweet recipe without flour
Pumpkin pasta bake
Equipment
- Casserole dish
Ingredients
- 850 g Hokkaido pumpkin seeded
- 350 g pasta (penne for me)
- 400 g tomatoes
- 100 g cream cheese
- 150 g grated cheese
- 3 cloves of garlic
- 1 bunch basil
- 500 ml vegetable broth
- salt to taste
- black pepper to taste
- vegetable oil for frying
Instructions
- Cut pumpkin into cubes.
- Puree half of tomatoes and cut the second half into pieces.
- Pluck basil leaves.
- Peel garlic and cut it into thin slices.
- Put some vegetable oil in a deep frying pan, heat it and fry the garlic in it for about 1 minute on strong, stirring.
- Add the pumpkin and continue to fry it over high heat, stirring, for about 5 minutes, seasoning it with salt and black pepper.
- Pour vegetable broth over the pumpkin, bring to a boil, simmer until the pumpkin is cooked through, about 10 minutes, and remove from heat.
- Cook pasta in salted water until al dente and strain.
- Put the pasta, pumpkin mixture, pureed and chopped tomatoes, cream cheese and basil leaves in a large mixing bowl and mix it. Season it with salt and black pepper, if desired.
- Pour the pumpkin pasta mixture into a casserole dish and sprinkle the top with grated cheese.
- Bake the pumpkin pasta in a preheated oven at 392 °F (200 °C) for about 15 minutes until the cheese has melted.
Notes
- If you use another type of pumpkin instead of Hokkaido, you may need to peel it.
- Flavor the casserole with spices and herbs of your choice.
- You can read how to make the pumpkin pasta bake vegan in the post above.
- Note the detailed tips and tricks for making the pumpkin pasta bake at the top of the post.
If you are using Pinterest, you can pin the following picture:
