Description
A savory vegan pumpkin pasta with a crunchy breadcrumb top.
Scale
Ingredients
Pumpkin Sauce:
- onion chopped
- 3 garlic cloves minced
- 15oz can pumpkin puree (not pumpkin pie filling)
- 15oz can diced tomatoes
- 2 tsp sage
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp basil
- 1/2 tsp thyme
- 2 tsp nutritional yeast
- 2 cups vegetable broth
- 2 tsp soy sauce
- 1 tsp salt
Breadcrumb Topping:
- 2 1/2 cup panko breadcrumbs
- 1/2 cup olive oil
- 2 tbsp sage
- 1/2 tsp salt
- pinch pepper
Instructions
- Preheat oven to 375
- Cook pasta following directions on the box. While pasta is cooking prepare pumpkin sauce.
- Heat oil in large saucepan over medium-high heat
- Add onion and cook until translucent about 5 mins
- Add garlic and cook for 3 mins
- Add remaining ingredients, bring to a boil then reduce heat to a simmer.
- Prepare breadcrumb topping by mixing the ingredients together in a large bowl.
- Combine the cooked pasta and the sauce and spread over a 9×13 baking dish.
- Cover with topping and bake 25-30 mins or until the top is golden brown.
Nutrition
- Serving Size: 6
- Calories: 481
- Fat: 22.3
- Carbohydrates: 65
- Fiber: 9
- Protein: 13
Keywords: vegan, pasta, baked, pumpking