Pumpkin Pasta Bake (gluten free, vegan)

This Pumpkin Pasta Bake (gluten free, vegan) is healthy comfort food at its best! Turmeric and pumpkin pie spices amp up the nutritional value and flavour profile. This dish is a hit with my family and know it will be for you too!
Course Main
Cuisine American
Keyword pumpkin pasta bake
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 582kcal
Author Krystal


For the Pumpkin Pasta Sauce

  • 4 cups pumpkin or butternut squash peeled and cubed
  • 2 medium sized carrots peeled and chopped
  • ¼ cup coconut milk
  • 3 tablespoons nutritional yeast (optional but adds a cheesy flavour)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • ¼ teaspoon black pepper
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg

For the Pumpkin Pasta Bake

  • 3 cups dry gluten free pasta
  • ½ cup almond meal
  • ¼ cup gluten free rolled oats
  • 1 tablespoon nutritional yeast
  • 1 tablespoon coconut oil
  • 1 teaspoon ground paprika


First make the Pumpkin Pasta Sauce

  • Steam the pumpkin and carrots until tender
  • Puree in a food processor
  • Add all remaining ingredients i.e. coconut milk, nutritional yeast, olive oil and spices and process until combined

For the Pumpkin Pasta Bake

  • Preheat oven to 190C / 375F
  • Combine almond meal, rolled oats, nutritional yeast, coconut oil and ground paprika in a small bowl
  • Cook pasta only until al dente
  • Drain and return to pot
  • Add pumpkin pasta sauce and mix
  • Grease baking dish with a knob of butter or a swish of olive oil
  • Add pumpkin pasta to the dish
  • Sprinkle almond meal mixture over the top of the pasta bake
  • Place dish in the oven and bake for 15 minutes


Calories: 582kcal | Carbohydrates: 100g | Protein: 16g | Fat: 15g | Saturated Fat: 5g | Sodium: 275mg | Potassium: 468mg | Fiber: 5g | Sugar: 3g | Vitamin A: 10145IU | Vitamin C: 8.2mg | Calcium: 46mg | Iron: 3.4mg