Dig into this vegan Pumpkin Pasta Bake on Halloween gatherings with friends and family.
Pasta bakes are a great entertaining option because they can be left to cook whilst you chat and relax with your guests. In this recipe, the creamy pumpkin sauce makes a wonderful change from the more typical tomato-based vegan pasta sauce. The crushed cashews finish it off o-so-perfectly, and best of all … there’s just the one oven dish to clear up!
Pumpkin Pasta Bake
Easy, creamy and nutritious, this Pumpkin Pasta Bake recipe is one of our favourites to enjoy around Halloween.
In an oven proof dish, start by layering your main ingredients. We like to add the pasta first, then the vegetables on top, or you can mix them up together. Just leave the sauce til last.
Whiz the pumpkin sauce ingredients listed above in a blender or smoothie maker.
Pour the pumpkin sauce over the main ingredients in your oven proof dish, giving the dish a little shake as you go to ensure the liquid seeps in between the pasta. Make sure all ingredients are covered to ensure they will cook thoroughly.
Bake this dish for around 30 minutes, then remove the dish temporarily to scatter the Pasta Bake Topping ingredients over the top.
Bake for a further 15 minutes. At this point your yummy Pumpkin Pasta Bake should be bubbling away and your topping should be crispy but not yet burnt.
Lastly, dig in!
When it comes to a pasta bake, it's definitely better to have too much sauce than too little. Depending on the depth and shape of your oven proof dish, you may find you need more or less sauce in order to cover your ingredients. If you're short, simply make some more or for less hassle, add swirls of extra coconut cream to the top of your dish.