Oven Baked Pumpkin Pasta
A recipe born from too many left over pumpkins that grew into a wonderful mac n' cheese replacement.
Course Main Course
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4-6
Author Keri Milam
Ingredients
20-25 oz. pumpkin puree
tbsp. coconut oil
6 tbsp. nutritional yeast
1-1 1/4 C nondairy milk
1 1/4 tsp. Pink Himalayan salt
2 tbsp. dried sage
1 tbsp. dried thyme
2 garlic cloves
1/2 C raw cashews
1/4 C raw macadamia nuts
1 tbsp. pure maple syrup
1/4 tsp. red pepper flakes
1 tbsp. smoked paprika
1/2 tsp. garlic powder
box of chickpea pasta (about 230 g)
Instructions
Chickpea Pasta: cook according to box, use salted water
Vegan Parmesan: pulse cashews, macadamias, 3/4 tsp. salt, 1 tsp garlic powder, & 3 tbsp. nutritional yeast in a food processor.
Pumpkin Sauce: blend pumpkin, oil, garlic, milk, 1/2 tsp. salt, sage, thyme, 3 tbsp. nutritional yeast, 3-4 tbsp. vegan parmesan, maple syrup, paprika, and red pepper flakes.
Rinse noodles and mix with pumpkin sauce in a baking pan.
Top with remaining vegan parmesan and bake at 375 for 20 minutes.
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Pro Tips
I like to make my own pumpkin puree by halving two small pumpkins and baking them in an oiled pan at 400 for 45 minutes.
Sage can be replaced with more thyme, or even rosemary if you aren't a sage fan. If you are, I recommend using it to top your bowl when serving.
Chopped kale is a great addition to this dish!
If you're short for time, this pasta is delicious even if you skip the baking step!
Sesame seeds and extra paprika make great toppings, as well.