Pumpkin Pasta Bake
User Reviews
5
Pumpkin Pasta Bake
Description
The Pumpkin Pasta Bake features a sauce created by cooking vegan butter with flour to form a roux that is gently browned before adding minced garlic and sage, which infuse the sauce with their distinctive aromas. Vegetable broth is gradually whisked in to build a flavorful base, and pumpkin puree is folded in for creaminess and subtle sweetness. The cooked pasta is fully coated in this savory pumpkin sauce and placed into a baking dish. A topping of panko breadcrumbs, toasted in butter, adds a crunchy, golden layer upon baking at 375 degrees Fahrenheit.
The result is a tender pasta dish with a smooth, rich sauce and a satisfying crunchy topping. The sage and garlic impart a gentle earthy warmth, while the pumpkin lends a mellow depth suited to autumnal menus or anytime a comforting pasta casserole is desired.
Before serving, it is important to let the bake rest for several minutes to allow the sauce to set slightly, making it easier to cut and serve. Adjust seasoning with salt and black pepper as needed throughout the preparation to ensure balanced flavors. This dish is practical for feeding families or serving as a meatless main dish alongside a green salad or steamed vegetables.
Ingredients
- 1 package pasta 1-pound
- ¼ cup vegan butter
- ¼ cup all-purpose flour
- 3 cloves garlic minced
- 5 pieces sage minced (or 1 teaspoon of dried leaves, fresh leaves
- 2 ½ cups vegetable broth
- 1 cup pumpkin puree
- 1 cup panko bread crumbs
- 2 Tablespoons vegan butter
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Cook pasta according to package instructions and set aside when finished.
- While pasta is cooking, vegan butter in a large saucepan, over medium-low heat. Once it is melted, sprinkle in flour.
- Cook butter-flour mixture until it begins to turn gold, stirring often with a wooden spoon. Once it begins to change color, add minced garlic and sage and cook one minute more, while stirring.
- Whisking constantly and quickly, slowly add vegetable broth. Continue whisking, raise heat to medium-high and cook until mixture is boiling and thick.
- Turn the heat off. Add pumpkin puree and whisk until smooth. Check for seasoning. Add salt and pepper to taste.
- Combine the cooked pasta and sauce and toss to coat. Pour the pasta into 2 ½ qt. baking dish. If pasta looks dry, pour another ¼ - ½ C. stock or water over the top and stir. Set aside.
- In a medium pan, melt 2 T. butter. Add panko bread crumbs and stir until coated. Remove from heat and sprinkle over pasta.
- Bake pasta 20-25 minutes, or until panko topping is golden-brown.
Notes
- Cook pasta until just al dente to prevent overcooking in the bake.
- Season the sauce thoroughly before assembling to ensure a flavorful final dish.
- Allow the baked dish to rest 5-10 minutes before serving to let it firm up for easier portioning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 73g | 24% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 605mg | 25% |
| Potassium | 290mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 7069IU | 141% |
| Vitamin C | 2mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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