adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

One-pan creamy vegan pasta bake recipe
One-pan creamy vegan pasta bake recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Elevate pasta night with a simple vegan pumpkin pasta bake topped with crispy breadcrumbs for a deliciously comforting meal.
Ingredients:
  • 80ml (1/3 cup) extra virgin olive oil
  • 900g butternut pumpkin, peeled, deseeded, cut into 2.5cm pieces
  • 1 brown onion, coarsely chopped
  • 3 garlic cloves, crushed
  • 1L (4 cups) Stock Vegetable Style
  • 350g dried penne pasta
  • 6 fresh thyme sprigs
  • 500ml (2 cups) Loco Dairy Free Thickened Creamy
  • 40.00 ml nutritional yeast
  • 50g (2/3 cup) panko breadcrumbs
  • 60g baby spinach
Instructions:
  • Preheat the oven to 200C/180C fan forced. Heat 2 tbsp oil in a 5cm-deep, 25 x 35cm flameproof roasting pan over medium-high heat. Sear the pumpkin until golden, then add the onion and garlic, cooking until softened. Pour in the stock, bring to a boil, then add the pasta and thyme, removing from heat.
  • Seal the pan with foil and bake until the pasta is perfectly tender, about 30 minutes.
  • Uncover the dish, then mix in the cream and nutritional yeast until fully incorporated. Bake without a cover for 20 minutes or until the sauce thickens.
  • In a bowl, mix together the breadcrumbs and the remaining oil.
  • Combine the spinach with the pasta, stirring well. Top with breadcrumb mixture and bake uncovered for 10-15 minutes until golden. Season to taste and serve.

Similar Recipes