Pumpkin Pasta Bake with Sage and Crispy Panko Topping Recipe
This Pumpkin Pasta Bake is a comforting and creamy vegan casserole perfect for autumn. It features tender pasta coated in a rich pumpkin and sage sauce, topped with crispy golden panko breadcrumbs for added texture. Easy to prepare and full of cozy fall flavors, this dish makes a hearty meal for family and friends.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Pasta and Sauce
- 1 package pasta (1-pound)
- ¼ cup vegan butter
- ¼ cup all-purpose flour
- 3 cloves garlic (minced)
- 5 pieces fresh sage leaves (minced) or 1 teaspoon dried sage leaves
- 2 ½ cups vegetable broth
- 1 cup pumpkin puree
- Salt and pepper to taste
Topping
- 1 cup panko bread crumbs
- 2 tablespoons vegan butter
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the pasta casserole.
- Cook Pasta: Boil the pasta according to the package instructions until al dente. Drain and set aside.
- Make Roux: In a large saucepan over medium-low heat, melt ¼ cup vegan butter. Once melted, sprinkle in the all-purpose flour.
- Cook Roux and Add Aromatics: Stir the butter and flour mixture frequently until it turns a golden color. Then, add the minced garlic and sage, cooking for an additional minute while stirring continuously to release flavors.
- Add Broth and Thicken: Slowly whisk in the vegetable broth while constantly whisking to avoid lumps. Increase heat to medium-high and cook the mixture until it comes to a boil and thickens.
- Incorporate Pumpkin: Turn off the heat and whisk in the pumpkin puree until the sauce is smooth. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Toss the cooked pasta with the pumpkin sauce until evenly coated. Transfer to a 2 ½ quart baking dish. If the pasta looks dry, add an additional ¼ to ½ cup vegetable broth or water and stir to moisten.
- Prepare Breadcrumb Topping: In a medium pan, melt 2 tablespoons vegan butter. Add the panko bread crumbs and stir until they are evenly coated with butter. Remove from heat.
- Assemble and Bake: Sprinkle the buttered panko bread crumbs evenly over the pasta in the baking dish. Bake in the preheated oven for 20 to 25 minutes or until the topping turns golden brown and crispy.
Notes
- You can substitute fresh sage with dried sage if fresh is unavailable.
- If you prefer a thicker sauce, reduce the amount of vegetable broth slightly.
- For a gluten-free version, use gluten-free pasta and gluten-free panko breadcrumbs.
- This dish can be made ahead and refrigerated; bake just before serving, adding a few extra minutes to the baking time if refrigerated.