Cheesy Pumpkin Pasta Bake

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A super easy recipe that has perfect cozy, warm, and fall vibes!

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 730

Author Timothy Pakron

Ingredients

1 onion diced
4 tablespoons olive oil
4 Field Roast Italian Sausage links 1 reserved for topping
2 tablespoons white vinegar
½ cup nutritional yeast
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1 ½ teaspoons salt
½ teaspoon black pepper
4 fresh sage leaves chopped
3 garlic cloves minced
1 15 oz can pumpkin
1 tablespoon mustard
1 tablespoon miso
1 teaspoon veggie broth concentrate
4 cups oat milk
1 cup water
1 pound pasta
1 block Chao Creamy Original Slices or 7 ounces desired vegan cheese chopped

Topping

½ cup bread crumbs plain or Italian
3.5 oz crispy onions
1 tablespoon fresh sage leaves thinly sliced
1 teaspoon lemon zest
2 teaspoons lemon juice
1 link Field Roast sausage crumbled
Drizzle olive oil

Instructions

Preheat oven to 350 degrees F.
In a large dutch oven, sauté onions over medium-high heat with a drizzle of olive oil. Add a bit of salt and pepper and cook, stirring every so often, for about 6-8 minutes or until translucent. Crumble in 3 Field Roast sausage links (or desired sausage) with the onions. (Reserve one link/some of the sausage to crumble on top!) Cook for about 10 minutes or until crispy around the edges, stirring every so often. Use a big splash of white vinegar to deglaze the bottom of the pot, about 2 tablespoons, and mix well.
Toss in the nutritional yeast, thyme, oregano, sage (fresh and dried), garlic powder, red pepper flakes, salt + pepper, and garlic. Mix well and cook for a few minutes. Once everything is toasted, add in the pumpkin, mustard, miso, and veggie broth concentrate. Mix well and pour in the oat milk, water, and cheese. Continue to mix and cook for a minute or two. Throw in the pasta and mix well. Place the lid tightly on top and bake for 30 minutes.
Take out of the oven, remove the lid, mix well, and add all of the topping ingredients evenly. Place back into the oven, uncovered, for 10-15 minutes, until crispy and browned and the pasta is fully cooked. (This may take longer depending on your oven.) Enjoy!

Notes

If you don't have a dutch oven or baking dish with a lid, you can use a double layer of foil wrapped tightly on top.

This recipe stores well in the fridge. When reheating, you may need to add a splash of oat milk and water to get things moist and creamy again.

For a cute dinner party idea, you could follow this recipe up until the first bake. Then divide the cooked pasta into individual ramekins or mini-cast iron skillets. Add the topping mixture and bake off when ready to serve! That way no one has to fight over the topping.

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