Pumpkin Pasta Bake
A creamy, plant-based pasta casserole featuring a smooth pumpkin and sage sauce beneath a crisp, buttery panko crust. Garlic, vegetable broth, and aromatic sage provide savory depth, while the golden breadcrumb topping adds a pleasing contrast in texture.
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Ingredients
For the Pasta and Pumpkin-Sage Sauce
- 1 cup smooth pumpkin purée
- 5 fresh sage leaves finely chopped, or 1 teaspoon dried sage
- 2½ cups vegetable broth plus an additional ¼–½ cup if required
- ¼ cup all-purpose flour
- 3 fresh garlic cloves finely minced
- 1 pound dry pasta
- ¼ cup plant-based butter
- Fine salt added according to taste
- Freshly ground black pepper added as desired
For the Panko Crust
- 1 cup panko breadcrumbs
- 2 tablespoons vegan butter
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the dry pasta and cook it according to the package directions until it reaches an al dente texture.
- Drain the pasta thoroughly and place it aside until the sauce is ready. When the pasta must stand for a while, it may be lightly tossed with olive oil to help keep the pieces from adhering to one another.
- While the pasta cooks, place ¼ cup of plant-based butter in a large saucepan over medium-low heat. Allow the butter to melt completely.
- Sprinkle the flour into the melted butter. Stir continuously with a wooden spoon and cook the roux until it develops a pale golden hue.
- Add the minced garlic and chopped sage. Cook for 1 minute, stirring frequently so the aromatics do not scorch.
- Gradually pour in the vegetable broth while whisking without interruption. Continue whisking to produce a smooth mixture without flour lumps.
- Increase the heat to medium-high. Bring the sauce to a boil, whisking steadily, and cook until it thickens.
- Remove the saucepan from the heat. Add the pumpkin purée and whisk until the sauce is completely smooth and evenly blended.
- Taste the sauce, then season it with salt and freshly ground black pepper as needed.
- Add the drained pasta to the prepared pumpkin-sage sauce. Toss gently until every piece is evenly covered.
- Transfer the coated pasta to a 2½-quart baking dish. When the mixture appears too dry, add ¼–½ cup of vegetable broth or water and stir carefully to distribute the liquid.
- Melt the remaining 2 tablespoons of vegan butter in a medium skillet over medium heat.
- Add the panko breadcrumbs and stir until the crumbs are thoroughly coated with butter and have just begun to toast. Remove the skillet from the heat.
- Distribute the toasted panko evenly over the pasta mixture.
- Place the baking dish in an oven preheated to 375°F. Bake for 20–25 minutes, or until the breadcrumb layer is golden and the pasta is hot throughout.
- Serve immediately while the sauce remains creamy and the panko topping is crisp.
Notes
Fresh sage provides the fullest flavor, although dried sage may be used when fresh leaves are unavailable.
For a particularly crisp topping, allow the panko to toast slightly longer in the skillet while stirring carefully to prevent burning.
A small amount of olive oil can be mixed with the drained pasta when it will not be combined with the sauce immediately.