Happy Tuesday!!!!
Today at Ascension Media Club we are featuring Instagram user @plantbasedonabudget’s recipe for Pumpkin Pasta Bake.
Scroll down for full recipe.
Pumpkin Pasta Bake
Ingredients
- 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 of dried leaves
- 2 ½ cups vegetable broth
- 1 cup pumpkin puree
- 1 cup panko bread crumbs
- 2 Tablespoons vegan butter
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Cook pasta according to package instructions and set aside when finished.
- While pasta is cooking, vegan butter in a large saucepan, over medium-low heat. Once it is melted, sprinkle in flour.
- Cook butter-flour mixture until it begins to turn gold, stirring often with a wooden spoon. Once it begins to change color, add minced garlic and sage and cook one minute more, while stirring.
- Whisking constantly and quickly, slowly add vegetable broth. Continue whisking, raise heat to medium-high and cook until mixture is boiling and thick.
- Turn the heat off. Add pumpkin puree and whisk until smooth. Check for seasoning. Add salt and pepper to taste.
- Combine the cooked pasta and sauce and toss to coat. Pour the pasta into 2 ½ qt. baking dish. If pasta looks dry, pour another ¼ – ½ C. stock or water over the top and stir. Set aside.
- In a medium pan, melt 2 T. butter. Add panko bread crumbs and stir until coated. Remove from heat and sprinkle over pasta.
- Bake pasta 20-25 minutes, or until panko topping is golden-brown.
Video
For more content like this, follow @plantbasedonabudget’s Instagram page.
