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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! Introducing Cheesy Pumpkin & Kale Pasta Bake!

This pasta bake recipe is creamy, loaded with tender chunks of pumpkin and 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 is roughly chopped.

For the pasta, we went with fusilli. Its shape is ideal for holding the sauce! If you don’t have fusilli on hand, Conchiglie or Farfalle will make a 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 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 1/2-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 a tender yet not completely melty pumpkin cubes. Depending on how big your pumpkin chunks 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

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

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

Cheesy Pumpkin & Kale Pasta Bake

5 from 1 vote
Author: Thomas Pagot
Pasta bake loaded with tender pumpkin, chewy kale, and coated with a cheesy pumpkin sauce! A delicious and easy Fall family meal!
Prep Time : 30 minutes
Cook Time : 45 minutes
Total Time : 1 hour 15 minutes
Servings 4 servings
Calories 272 kcal


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

Pumpkin Sauce

  • 3/4 cup pumpkin purée
  • 1 and 3/4 cup unsweetened almond milk or other plant-based milk
  • 3 tbsp nutritional yeast
  • 2 tbsp cornstarch
  • 1 clove of garlic minced
  • 1 tsp onion powder
  • 1/2 tsp salt adjust to taste
  • 1/8 tsp ground black pepper
  • optional, for topping: shredded vegan cheese

For Serving (optional)

  • fresh basil


  • 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 10×6-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 1/4 tsp 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.


Serving: 1 serving | Calories: 272 kcal | Carbohydrates: 52 g | Protein: 11.1 g | Fat: 2.9 g | Fiber: 6.4 g | Sugar: 4.3 g
Course : Main Course, Side Dish
Cuisine : American
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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

5 stars
Thanks for the recipe! This looks finger-licking good. I tried to make it yesterday. And to my surprise, even the pickiest family member couldn’t resist it.