Pumpkin Baked Pasta
Pumpkin is one of the most popular seasonal ingredients, adding fantastic flavor and creamy texture to dishes. This pumpkin baked pasta is a simple yet special dish that perfectly combines autumn flavors with a hearty pasta meal. The natural sweetness of pumpkin and the creamy sauce create perfect harmony with the pasta and lightly toasted vegan cheese. It is an ideal choice for a cold evening or when you want to conjure up something special on the table.
Ingredients for this recipe
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Preparation Steps
1
Preheat the oven to 400°F (200°C). Peel the pumpkin, cut it into small cubes, and toss it in a baking sheet with one tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
2
While the pumpkin is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and set aside.
3
In a skillet, heat one tablespoon of olive oil over medium heat. Sauté the minced garlic for 1-2 minutes, or until fragrant.
4
Transfer the roasted pumpkin to a blender or use an immersion blender to purée until smooth. Mix with the plant-based cream, salt, pepper, and nutmeg to create a creamy sauce.
5
In a baking dish, combine the cooked pasta and pumpkin sauce, then sprinkle with grated vegan cheese.
6
Bake in a preheated oven at 350°F (180°C) for 10-15 minutes, or until the cheese is melted and lightly golden brown.
7
Before serving, garnish with fresh chopped parsley for extra flavor and freshness.
