Ingredients:
For the casserole:
12 oz penne pasta (or any pasta of your choice)
1 1/2 cups pumpkin puree (canned or homemade)
1 cup unsweetened almond milk (or any plant-based milk)
1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground turmeric (optional, for color)
1 tsp dried thyme or sage (or a mix of both)
1 cup spinach (fresh or frozen), chopped (optional)
1/4 cup nutritional yeast (for cheesy flavor)
Salt and pepper, to taste
1 tbsp lemon juice or apple cider vinegar (for tang)
1/4 cup vegan Parmesan (for topping, optional)
For the vegan cheese sauce:
1/4 cup raw cashews (soaked for at least 4 hours or use cashew butter)
1/2 cup water (or vegetable broth for extra flavor)
2 tbsp nutritional yeast
1 tbsp lemon juice or apple cider vinegar
1 tbsp tahini (optional for creaminess)
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
Instructions:
- Preheat the oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish or similar-sized baking dish. - Cook the pasta:
Cook the penne pasta according to the package directions. Drain and set aside. - Make the vegan cheese sauce:
In a blender or food processor, combine the soaked (or cashew butter), water (or vegetable broth), nutritional yeast, lemon juice, tahini (if using), garlic powder, onion powder, and salt/pepper.
Blend until smooth and creamy. Adjust with more water if needed to achieve a pourable consistency. Set aside. - Prepare the pumpkin sauce:
In a large pan, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the pumpkin puree, almond milk, cinnamon, nutmeg, turmeric, thyme, and spinach (if using). Let it simmer for 5-7 minutes, stirring occasionally.
Season with salt and pepper, to taste. Add the lemon juice or apple cider vinegar for a bit of tanginess. - Combine the pasta and sauces:
In a large mixing bowl, combine the cooked penne pasta and the pumpkin sauce. Stir well to coat the pasta evenly with the pumpkin mixture.
Pour in the vegan cheese sauce and mix again until everything is fully incorporated. - Assemble the casserole:
Transfer the pumpkin pasta mixture to the prepared casserole dish. Spread it out evenly.
If desired, sprinkle the top with vegan Parmesan cheese or breadcrumbs for extra texture. - Bake the casserole:
Cover the casserole with foil and bake for 20 minutes.
After 20 minutes, remove the foil and bake for another 10-15 minutes, or until the top is slightly golden and the casserole is heated through.
