Name: Creamy vegetarian pumpkin pasta bake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1.8kg Kent pumpkin, peeled, diced into 1.5cm pieces; 500g dried rigatoni pasta; 50g butter, chopped; 1 large brown onion, chopped; 2 garlic cloves, chopped; 1 tsp ground allspice; 1/4 tsp ground cloves; 2 tsp vegetable stock powder; 300ml thickened cream; 1 1/3 cups milk; 1 cup finely grated parmesan (or vegetarian hard cheese); 1 cup chopped kale; 200g Coles Laurent Pane Di Casa bread, crust discarded, chopped; 2 tbsp pepitas; 8 cherry bocconcini; Olive oil spray; Mixed salad, to serve

Jump to Recipe·5.1 from 3 reviews

If you’ve been craving the ultimate comfort food that’s both hearty and wholesome, this creamy vegetarian pumpkin pasta bake is about to become your new favorite go-to. It’s the perfect combination of tender pasta, sweet roasted pumpkin, rich cream sauce, and pops of cheesy goodness, all baked until gloriously golden. With the added nutrition of kale and crunchy pepitas on top, this dish is a total crowd-pleaser for meat-eaters and vegetarians alike, packing bold flavors and autumnal color into every forkful.

Creamy vegetarian pumpkin pasta bake Recipe - Recipe Image

Ingredients You’ll Need

This recipe doesn’t ask for anything fussy, just simple ingredients that each play a starring role in building flavor and texture. From the earthy base of roasted pumpkin to the crispy, cheesy crust, every element makes this creamy vegetarian pumpkin pasta bake completely irresistible.

Kent pumpkin, peeled and diced: Roasting brings out its natural sweetness and creates the creamy heart of the sauce.
Olive oil spray: A light spritz helps to caramelize the pumpkin without adding heaviness.
Dried rigatoni pasta: The sturdy tubes catch the luscious sauce and hold their shape through baking.
Butter, chopped: Adds richness and builds the base flavor for the sauce.
Large brown onion, chopped: Sautéed until sweet and soft, it rounds out the base aromatics.
Garlic cloves, chopped: Provides essential savory depth that lifts the sauce.
Ground allspice: Adds just the right hint of warm spice to complement the pumpkin.
Ground cloves: A pinch brings a subtle, fragrant earthiness to the sauce.
Vegetable stock powder: Intensifies the savory backbone of the cream sauce without overpowering it.
Thickened cream: Creates plush, silky texture that coats every bite of pasta.
Milk: Lightens the sauce and helps everything meld together smoothly.
Finely grated parmesan (or vegetarian hard cheese): Adds umami and creates that bubbly golden top.
Kale, chopped: Brings pops of green, a little texture, and a nutritional boost.
Pane Di Casa bread, crust discarded and chopped: Processed into fresh breadcrumbs for the ultimate crispy topping.
Pepitas: Toasted pumpkin seeds add crunch and contrast to the creamy layers.
Cherry bocconcini: These melt into gooey cheese puddles on top, because what’s a pasta bake without melty cheese?
Mixed salad, to serve: A fresh side helps balance the richness of the bake.

How to Make Creamy vegetarian pumpkin pasta bake

Step 1: Prep and Roast the Pumpkin

Start by preheating your oven to 200C (or 180C fan-forced). Line a large tray with baking paper, then spread out the pumpkin cubes in a single layer. Give them a good spray with olive oil and season generously with salt and pepper. Roasting develops their natural caramelized flavor and soft texture, which is essential for a velvety sauce later. Bake for about 25 minutes, or until the pumpkin is tender and beginning to color.

Step 2: Cook the Pasta

While your pumpkin is roasting, bring a big pot of salted water to a boil and cook the rigatoni according to the packet directions. Cook until just al dente since the pasta will continue baking in the oven. Before draining, save half a cup of pasta cooking liquid; this starchy water will help adjust the sauce consistency and bring everything together beautifully.

Step 3: Make the Creamy Sauce Base

In a large ovenproof frying pan set over medium heat, melt the butter and gently cook the onions and garlic, stirring for about 6 minutes until the onion is translucent and meltingly soft. Sprinkle in the allspice and ground cloves, stirring for a minute until your kitchen smells wonderfully fragrant. Add the vegetable stock powder, followed by the cream and milk, and let it all come to a gentle simmer. Allow the mixture to cool for about 10 minutes off the heat to meld the flavors and make processing safer.

Step 4: Blend Pumpkin and Sauce into Silky Perfection

Spoon three-quarters of your beautifully roasted pumpkin into a food processor along with the cooled cream mixture. Blitz until you have an ultra-smooth, almost custardy sauce—don’t skimp on the blending! This transforms the dish into that unmistakable creamy vegetarian pumpkin pasta bake that’s so comforting. If you like a hint of texture, stop before it’s perfectly smooth; the choice is yours.

Step 5: Combine Pasta, Sauce, Cheese, and Veggies

In your largest bowl, toss together the cooked rigatoni, blended pumpkin sauce, 3/4 cup of the parmesan (or hard cheese), chopped kale, remaining pumpkin pieces, and the reserved pasta water. Season again with salt and pepper for full flavor. Once everything is evenly coated and mixed, transfer the combination into your greased baking dish, spreading it out for even baking.

Step 6: Make and Add the Crispy Topping

Wash and dry out your food processor bowl, then blitz the bread until you have chunky, fresh breadcrumbs. In a small bowl, mix these with pepitas and the last 1/4 cup of parmesan (or hard cheese). Scatter this mixture generously over the top of your pasta, then dot with the cherry bocconcini. A final mist of olive oil spray will help everything crisp and brown in the oven. Bake for 20 minutes until the topping is golden, the bocconcini is melty, and the bake is bubbling at the edges.

How to Serve Creamy vegetarian pumpkin pasta bake

Garnishes

Sprinkle extra pepitas or fresh chopped herbs like parsley or basil before serving for an extra pop of color and flavor. A dusting of finely grated vegetarian cheese or a pinch of cracked pepper is the perfect finish for each plate of creamy vegetarian pumpkin pasta bake.

Side Dishes

This bake shines alongside a crisp, tangy salad—think mixed greens with a zesty vinaigrette or arugula tossed with lemon and olive oil. For a heartier meal, serve with roasted vegetables or garlic bread to soak up every last drop of that luscious pumpkin sauce.

Creative Ways to Present

For a dinner party-ready look, try baking individual portions in small ramekins. Or, for a cozy family meal, bring the baking dish straight to the table and let everyone dig in. Leftovers can also transform into tasty packed lunches—pop a square into a container, and it’s a wonderful surprise at midday.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra creamy vegetarian pumpkin pasta bake, let it cool completely, then cover and refrigerate for up to three days. The flavors deepen and meld together wonderfully, making tomorrow’s lunch or dinner even more delicious!

Freezing

This dish freezes beautifully; simply portion the cooled bake into airtight containers or wrap well with foil. For best results, freeze before baking with the topping, then bake from frozen with a few extra minutes, or thaw overnight in the fridge before reheating.

Reheating

To reheat, cover with foil and warm in a moderate oven until hot and bubbling. If reheating a singe portion, a quick blast in the microwave does the trick—just check the center is piping hot. For best texture, crisp up the breadcrumb topping under the grill for a couple of minutes after reheating.

FAQs

Can I use a different type of pumpkin or squash?

Absolutely! Butternut squash, Jap pumpkin, or even sweet potato will work lovely here. Just choose a variety that roasts up sweet and smooth for the sauce.

What can I use instead of kale?

Spinach is a fantastic swap and wilts quickly into the sauce. You can also use chard or leave out the greens entirely for a more traditional creamy vegetarian pumpkin pasta bake.

Is there a vegan version of this recipe?

Yes! Substitute the cream and milk with coconut cream and your favorite unsweetened plant milk, and opt for vegan cheese. You’ll still get a wonderfully creamy and flavorful result.

Can I prepare this dish in advance for a party?

Definitely. Assemble the pasta bake up to the point of adding the topping, then refrigerate, covered, for up to 24 hours. Add the breadcrumbs, pepitas, and cheese just before baking for best results.

How do I keep the pasta from getting mushy?

The secret is to undercook your pasta slightly when boiling, as it’ll finish cooking in the oven and soak up flavors from the sauce without turning soft.

Final Thoughts

If your dinner plans need a delicious refresh, give this creamy vegetarian pumpkin pasta bake a spot on your table. It’s one of those dishes that’s both soul-warming and impressive, and it’s sure to win over anyone who loves comfort food. Gather your ingredients, turn on the oven, and discover just how good vegetarian can taste!