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Pumpkin & Chicken Baked Pasta

With this dish I've combined the best of both worlds: pumpkin and pasta. It's a perfect meal for those cold winter nights that lie ahead. Rich and creamy, and delightfully gluten-free, this baked pasta sticks to your ribs and will warm your soul.

Let's dream for a moment together. It's a cold fall night, we're curled up on the couch, our favorite movie is playing and we have a comforting bowl of this gluten-free pasta in our hands. Steaming, pumpkiny and oozing with cheeze sauce.

Are we on the same page?

Pumpkin & Chicken Baked Pasta | Gluten-Free | Queen of Quinoa

Sounds like a perfect night to me.

Let's come back to reality and talk about the pasta a little bit more. It's kind of like mac n' cheese only better. Yes, I said better. Why? That's simple because there's pumpkin in it. And pumpkin makes everything better.

Plus, this gluten-free pasta bake isn't loaded with all those added calories and fat that you're accustomed to with cheesy pasta dishes. The sauce is cheese free. Only a little shredded cheese on top for the crunchiness factor, and that's it. The creaminess in this dish comes from the pumpkin. And that heavenly cheese flavor? That's from the nutritional yeast.

How can you go wrong with a healthy pasta bake? Low-calorie pumpkin, with poached shredded chicken, and almost no cheese, is exactly what I'm looking for. I could have this pasta for dinner.

Every. Single. Night.

Pumpkin & Chicken Baked Pasta | Gluten-Free | Queen of Quinoa

Baked Vegan Pumpkin Pasta

4.8 from 5 votes
This delicious pasta bake is made with pumpkin instead of cream! It's a vegan pumpkin pasta with spinach, a pumpkin cream sauce and it's also gluten-free!
author: Alyssa
yield: 6 Servings
Baked Vegan Pumpkin Pasta
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes



  • Preheat the oven to 375ºF.
  • Bring another pot of water to boil and cook the pasta according to the package instructions.
  • Meanwhile, in a small sauce pan, heat the oil over medium heat and add the garlic. Saute until fragrant, about 2 minutes. Whisk in the flour, then slowly whisk in two cups of milk, whisking constantly until combined. Add the pumpkin and nutritional yeast and stir until slightly thickened, about 3 minutes.
  • Strain the pasta and transfer it to a large mixing bowl. Pour the pumpkin sauce over the pasta and stir until fully coated. Stir in the spinach and remaining 1/2 cup of almond milk.
  • Transfer the pasta to a large baking dish and cover with shredded cheese. Bake for 25 - 30 minutes until the cheese is browned.
  • Cool for 10 minutes and serve.



Serving: 1.5cups | Calories: 396kcal | Carbohydrates: 66g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 666mg | Potassium: 227mg | Fiber: 4g | Sugar: 1g | Vitamin A: 7470IU | Vitamin C: 16mg | Calcium: 162mg | Iron: 2mg
cuisine: American, Italian
course: Entree, Main Course

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