Gluten-Free Pumpkin Pasta Bake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
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.
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In large pot of boiling water, cook pumpkin cubes 17 minutes, until just soft.
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Meanwhile, bring second pot of water to boil. Cook pasta 7 minutes.
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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.
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Stir in cooked pumpkin and pasta. Transfer to baking dish. Top with vegan cheddar cheese and fresh thyme. Bake 20 minutes.
Recipe Notes
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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.