vegan recipe pumpkin pasta

Pumpkin pasta bake

Pumpkin pasta bake
Recipe type: Mains
Pumpkin pasta
  • 1.5 kg pumpkin, peeled, seeded & chopped
  • 270ml of coconut cream
  • 500g dried rigatoni (or any pasta noodle)
  • 2 teaspoons crushed garlic
  • ½ teaspoon dried chilli flakes
  • 1 bunch of collard (spinach, silver beet, pak choy etc), coarsely chopped
  • 1 cup of grated non-dairy cheese (I used vegusto)
  • 4 large tomatoes, largely diced
  • 250g vegan fetta (recipe below – make a few hours prior or the day before)
  • ¼ cup nutritional yeast flakes (optional)
  • Salt to season
  • Paprika to garnish
  • Oil for frying
Vegan fetta
  • 250 gram firm tofu
  • Juice of 1 lemon
  • 3 tablespoons herbed vinegar (can be replaced with apple cider vinegar)
  • 1 tablespoon miso paste (ensure it does not contain bonito which is fish)
  • ½ teaspoon salt
  • 2 teaspoons crushed garlic
Pumpkin pasta
  1. Cook pumpkin in boiling water until tender. Drain & allow to cool slightly
  2. Cook pasta according to packet directions, drain
  3. Transfer pumpkin to a food processor, add coconut cream & & process until smooth. Place in a large bowl. Salt to seaon
  4. Add a small amount of oil to a frypan & sauté the collard, chilli & garlic until just wilted
  5. Preheat oven to 180oC & oil a flat lasagne tray
  6. In the large bowl holding the pumpkin puree, stir through the collard, cheese & tomatoes
  7. Gently mix through fetta & spoon into prepared tray
  8. (Optional – sprinkle with nutritional yeast flakes & a small amount of paprika)
  9. Bake for 30-40 minutes or until golden & warmed through
Vegan fetta
  1. Crumble tofu into a marinating dish – not too fine
  2. Mix lemon juice, vinegar, miso, garlic & salt in a jug and pour over tofu
  3. Place lid on marinating dish & toss tofu around to ensure all is coated
  4. Refrigerate for at least 1 – 2 hours. Best results are overnight


One Response to Pumpkin pasta bake

  1. Angela Fitton December 21, 2017 at 6:56 am #

    This was amazing! 5☆
    The fetta is crazy good, cant wait to make another lot and have it on pizza.
    Thanks for recipe!

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