Vegan Pumpkin & Penne Casserole Recipe

I love a good wintertime casserole! Here's how to make a simple, nourishing one with pumpkin and pasta. Though it's dairy-free, you may find this vegan casserole to be similar to baked macaroni and cheese.

Vegan Pumpkin & Penne Casserole

Course: Main Course

Cuisine: Vegetarian

Prep Time: 10 min
Cook Time: 55 min
Total Time: 1 hr 5 min

Serves: 8

Ingredients

• 1 16 oz box whole wheat penne. (12 oz or 3/4th of a box works too.)
• 1 medium yellow onion chopped
• 2 cloves garlic minced
• 1 TBS olive oil
• 16 oz coconut milk (I used canned.)
• 2 cups plain pumpkin or your favorite wintertime squash. I've used Tetrapacks of pumpkin and other times I've used butter
• 4 TBS ground flax seed meal.
• 2 TBS (or more, if you're into that kinda thing) nutritional yeast
• sea salt black pepper, and sage or thyme
• ¹⁄₃ cup bread crumbs mixed with some herbs and 1-2 TBS olive oil (optional)

Directions

1. Preheat oven to 425 degrees.
2. Cook whole wheat penne 9-10 minutes. You'll want it a little undercooked/firm because it will continue cooking in oven later.
3. If you're using fresh squash, steam it now.
4. Saute garlic and onion in olive oil over medium heat in a large saucepan until onion is soft.
5. Add pumpkin or squash, coconut milk, and flax seed meal to the saucepan. Mash everything together using a potato masher.
6. Stir in nutritional yeast, salt, pepper, and sage or thyme to season to taste.
7. Add drained and cooked pasta. Stir to coat pasta with the creamy sauce.
8. Transfer to a casserole dish. Cover with bread crumbs, if using.
9. Cover dish with lid or foil.
10. Bake for 35 minutes.
11. Uncover and bake for another 5-10 minutes to get a crispy top.
12. Serve with greens and enjoy!

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What's your favorite wintertime casserole? 

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