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Baked Vegan Pumpkin Pasta

Baked Vegan Pumpkin Pasta

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!
Course Entree, Main Course
Cuisine American, Italian
Keyword baked pasta, chicken, pumpkin
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 Servings
Calories 396kcal



  • 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