Putting a better-for-you spin on traditional baked pasta dishes, this hearty meal is made with gluten-free fusilli, fresh pumpkin and lots of vegan-friendly cheese. Inspired by the season’s star squash, it’s a creamy, cozy celebration of fall flavors. Bonus: it’s ready in under an hour! With comfort food this good, life is gourd.
Gluten-Free Pumpkin Pasta Bake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 493 kcal
Ingredients
- 2 cups raw fresh pumpkin, cut into 1" cubes
- 1 box Explore Cuisine Organic Chickpea Fusilli
- 2 Tbsp. Nutiva Buttery Coconut Oil
- 1 leek stalk chopped into 1/2” circles
- 1 tsp. minced garlic
- 1/3 cup + 2 Tbsp. cashew cheese
- 1-1/2 cups vegetable stock
- 1/2 tsp. dried thyme
- 3 fresh thyme stems plus more for garnish
- 1/2 tsp. Celtic sea salt
- 4 oz. vegan cheddar cheese
Instructions
-
Preheat oven to 350 degrees F.
-
In large pot of boiling water, cook pumpkin cubes 17 minutes, until just soft.
-
Meanwhile, bring second pot of water to boil. Cook pasta 7 minutes.
-
In large skillet over medium-high heat, heat buttery coconut oil. Sauté garlic and leeks until tender, about 5 minutes. Add vegetable broth, sea salt and dried thyme. Gently stir until mixture begins to simmer. Stir in cashew cheese until well-combined.
-
Stir in cooked pumpkin and pasta. Transfer to baking dish. Top with vegan cheddar cheese and fresh thyme. Bake 20 minutes.
Recipe Notes
Add the ingredients to your cart and order now!
Nutrition Facts
Gluten-Free Pumpkin Pasta Bake
Amount Per Serving
Calories 493
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 12g60%
Sodium 975mg41%
Potassium 237mg7%
Carbohydrates 44g15%
Fiber 6g24%
Sugar 5g6%
Protein 15g30%
Vitamin A 5430IU109%
Vitamin C 10mg12%
Calcium 60mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.