• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Full of Plants
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Main Dish
    • Soups
    • Sides
    • Salads
    • Desserts
  • Shop
  • About
    • FAQ
  • Resources
menu icon
go to homepage
  • Home
  • Recipes
  • Shop
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Shop
    • Resources
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Cheesy Pumpkin & Kale Pasta Bake

    By: Thomas Published: 16 Nov, 21 Updated: 24 Nov, 21 2 Comments

    RecipePrintComments
    Cheesy Pumpkin & Kale Pasta Bake (Vegan)
    Cheesy Pumpkin & Kale Pasta Bake

    Is there anything more comforting than pasta? When it's coated with a cheesy pumpkin sauce, I highly doubt it!

    This pasta bake recipe is creamy, loaded with tender chunks of pumpkin, chewy kale, and comes with a garlicky pumpkin sauce!

    Cheesy Pumpkin & Kale Pasta Bake

    🥣 How to Make a Pumpkin Pasta Bake

    First, pasta is cooked until al dente, pumpkin is diced into cubes, and kale roughly chopped.

    For the pasta, we went with fusilli. Its shape is ideal to hold the sauce! If you don't have fusilli on hand, Conchiglie or Farfalle will make great substitute.

    Cheesy Pumpkin & Kale Pasta Bake

    Next, comes the sauce. Pumpkin purée is combined with unsweetened almond milk for creaminess, nutritional yeast for cheesiness, and garlic, onion, and ground black pepper for extra flavor. Personally I also like to add a pinch of cinnamon and nutmeg!

    Combine all of the ingredients in a saucepan, add a couple of tablespoons of cornstarch, and heat over medium heat to thicken.

    Cheesy Pumpkin & Kale Pasta Bake

    Once the sauce has slightly thickened, pour it over the cooked pasta, diced pumpkin, and chopped kale. Stir to coat and transfer to a baking dish.

    Tip: cut the pumpkin into small cubes (of about ½-inch) if you want it to cook thoroughly. Larger cubes would take too long to cook and would still be raw on the inside after 45 minutes in the oven.

    Finally, bake covered with foil to prevent it from drying too much.

    We found 45 minutes to be the perfect baking time for tender, yet not completely melty pumpkin cubes. Depending on how big your chunks of pumpkin are, you might have to adjust the cooking time.

    Cheesy Pumpkin & Kale Pasta Bake

    This easy pumpkin pasta bake is warming, super easy to prepare, and family-friendly! The earthy kale balances perfectly with the cheesy pumpkin sauce!

    Cheesy Pumpkin & Kale Pasta Bake

    More Plant-Based Pumpkin Recipes

    • Creamy Pumpkin Pasta with Caramelized Mushrooms
    • Easy Pumpkin Soup with Spicy Croutons
    • Smoky Garlic Roasted Pumpkin Wedges

    Let me know in the comments if you try this recipe!

    Cheesy Pumpkin & Kale Pasta Bake
    Cheesy Pumpkin & Kale Pasta Bake

    Cheesy Pumpkin & Kale Pasta Bake

    Author: Thomas
    Pasta bake loaded with tender pumpkin, chewy kale, and coated with a cheesy pumpkin sauce! A delicious and easy Fall family meal!
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 45 mins
    Course Main Course, Side Dish
    Servings 4 servings
    Calories 272 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • 2 cups dry pasta I used Fusilli
    • 1 cup diced pumpkin (diced into ½-inch cubes)
    • 2 cups loosely packed kale roughly chopped

    Pumpkin Sauce

    • ¾ cup pumpkin purée
    • 1 and ¾ cup unsweetened almond milk or other plant-based milk
    • 3 tablespoon nutritional yeast
    • 2 tablespoon cornstarch
    • 1 clove of garlic minced
    • 1 teaspoon onion powder
    • ½ teaspoon salt adjust to taste
    • ⅛ teaspoon ground black pepper
    • optional, for topping: shredded vegan cheese

    For Serving (optional)

    • fresh basil

    Instructions
     

    • Cook the pasta according to the package instruction. Drain, and transfer to a mixing bowl. Preheat the oven to 350°F (175°C) and slightly grease a 10x6-inch baking dish with vegan butter or oil.
    • Prepare the sauce: add the pumpkin purée, almond milk, nutritional yeast, cornstarch, garlic, onion powder, salt, and ground black pepper to a saucepan. Whisk to dissolve the cornstarch.
    • Heat over medium heat, whisking constantly until it comes to a boil and starts to slightly thicken. Remove from heat and taste the sauce to adjust the saltiness to your liking (I ended up adding an extra ¼ teaspoon of salt).
    • Pour the sauce over the cooked pasta. Add the kale, diced pumpkin, and stir to combine with the sauce. Transfer to the prepared baking dish. If using, sprinkle with vegan cheese.
    • Cover the dish with foil and bake for 40-45 minutes, or until the pumpkin cubes are tender. Remove from the oven and let cool a few minutes before serving. Top with chopped basil and serve hot!
    • This pumpkin pasta bake will keep for up to 3 days in the refrigerator. Reheat covered with foil for 10-15 minutes in a 350°F(175°C) preheated oven.

    Nutrition

    Serving: 1 servingCalories: 272 kcalCarbohydrates: 52 gProtein: 11.1 gFat: 2.9 gFiber: 6.4 gSugar: 4.3 g
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
    Sign up to the Full of Plants Newsletter
    Subscribe To Our Newsletter
    Receive new recipes straight to your inbox + a free eBook on Vegan Cheese Making!
    Invalid email address
    Thanks for subscribing!

    Reader Interactions

    Comments

    1. Helen

      November 17, 2021 at 8:51 pm

      This looks so good. Can squash be substituted for pumpkin?

      Reply
      • Thomas

        November 18, 2021 at 7:23 am

        The flavor might not be as strong, but squash should work as well!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this Recipe




    Primary Sidebar

    Hi, I'm Thomas, welcome to my blog! Here you will find simple, healthy and tasty plant-based recipes. Experimenting in the kitchen is my passion.

    Learn more about me →

    Please wait...

    Thank you for sign up!

    Most Popular

    • Instant Pot Cauliflower Tikka Masala
    • How To Make Bánh Mì (Vietnamese Baguette)
    • Vegan Aged Camembert Cheese
    • Spicy Vegan Hot Pot

    Footer

    • Quick Dinners
    • Vegan Cheese Recipes
    • Instant Pot Recipes
    • Vegan Desserts

    About

    • About
    • FAQ
    • Privacy Policy
    • Blogging Resources

    Join the Community!

    Copyright © 2022 Full of Plants.

    x
    WANT A FREE EBOOK?
    Subscribe to receive your FREE 100-Page eBook "The Art of Vegan Cheese Making" with over 25 recipes!
    We promise not to spam you. You can unsubscribe at any time.
    Invalid email address
    Thanks for subscribing! You should receive your eBook soon!
    Close Optin
    We promise not to spam you. You can unsubscribe at any time.
    Invalid email address
    Thanks for subscribing!