Pumpkin Pasta Bake with Almond Ricotta

Name: Pumpkin Pasta Bake with Almond Ricotta
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 12 oz rotini pasta (*gluten free if needed); 1 Recipe Vegan Ricotta; 1–2 tbsp olive oil; 1 small onion, diced; 2–3 clove garlic, minced; 15 oz can pumpkin puree; 13.5 oz can full fat coconut milk; 1/4 tsp ground nutmeg; 1 tsp salt; 2 cup baby spinach, sliced into ribbons; 1 bag vegan mozzarella cheese shreds (*I used Violife); few shakes black pepper

By Nora · Nora CooksPublic

Your rating · the average is public, yours is not

Pumpkin Pasta Bake with Almond Ricotta - A cheesy, creamy, delightful fall dinner, and it's completely vegan! Gluten free option.

Prep: 30 min
Cook: 15 min
Total: 45 min
Servings: 8

Vegetarian

Start cooking Shopping list Veganize it!

Write a vegan version myself

Save to my cookbook

Add variation

Recipe source

This recipe was taken from Pumpkin Pasta Bake with Almond Ricotta · by Nora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

340 grotini pasta (*gluten free if needed)
1Recipe Vegan Ricotta
1–2 tbspolive oil
1small onion, diced
2–3 clovegarlic, minced
425 gcan pumpkin puree
385 gcan full fat coconut milk
0.25 tspground nutmeg
1 tspsalt
2 cupbaby spinach, sliced into ribbons
1bag vegan mozzarella cheese shreds (*I used Violife)
—few shakes black pepper

Steps

1
Preheat the oven to 190°C. Lightly spray a large casserole dish with oil.
2
Cook pasta according to package instructions, then drain and set aside.
3
Prepare the Vegan Ricotta, and set aside.
4
Make the pumpkin sauce: Warm a large saucepan over medium heat. Add the olive oil, onion and garlic and sauté for 3-4 minutes until translucent. Stir in the pumpkin, coconut milk, nutmeg, salt and pepper. Remove from heat.
5
To the prepared casserole dish, add the pasta and pumpkin cream sauce. Stir to mix well, then stir in the spinach.
6
Add spoonfuls of the vegan ricotta to the dish, and mix slightly but leave chunks of cheese intact. Cover with vegan mozzarella, if using, and bake for 15-20 minutes until warm and the cheese has melted. Serve and enjoy!

Comments · 0

No comments yet.

Per portion

Calories: ~37.3 kcal
Protein: ~0.7 g
Fat: ~1.8 g
Carbs: ~5.3 g
Fiber: ~1.7 g
Sodium: ~293 mg

5 ingredients still need USDA food links. ground nutmeg, few shakes black pepper are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk

Partial · 7/12 ingredients linked