Pumpkin Pasta Casserole with Beyond Meat


Fall is the time for pumpkin everything! Pumpkin bread, pumpkin beer, pumpkin bagels – it’s really the flavor of autumn. We had to jump on the pumpkin-wagon and are happy to share this delicious casserole with you. The ingredients may surprise you – but it all blends together beautifully. We’ve tested it several times, and once was at a potluck, where it was literally devoured by folks from age 6 to 70. Basically, this simple casserole is sure to please your entire family and is the ideal way to celebrate the season.

Try this supper after you go through a corn maze or before you carve your jack o’lantern. To make this recipe gluten-free, just use brown rice pasta shapes, like Tinkyyada. Beyond Meat is already gluten-free!


Pumpkin Pasta Casserole with Beyond Meat Beef-Free Crumbles

12-oz. bag/box of  pasta shapes like rotini, elbows, spirals, penne, shells – your favorite!

2 tsp. canola oil

4 cloves garlic

1/2 cup diced onion

1 bag Beyond Meat Beef Free Crumbles

1 jar pasta sauce (about 2 to 2 1/2 cups – we like a plain marinara in this recipe)

1 15-oz. can pumpkin (100% pumpkin, not pie filling!)

1/2 cup dry red wine

1/2 tsp. sriracha sauce (add more or less, depending on your taste)

1 tsp. paprika

dash cinnamon

dash ground cardamom

salt and pepper, to taste

1/2 cup vegan sour cream (we like Tofutti)

1 cup vegan mozzarella shreds (we used Teese)

green onions, to garnish

Prepare pasta according to package directions. After it is cooked, drain and set aside.

Preheat oven to 375. In a large skillet over medium-high heat, warm the canola oil, then saute onions and garlic for 3 to 5 to minutes. When the onions and garlic are softened, add the Beyond Meat Beefless Crumbles and saute another 2 or 3 minutes to put a light sear on the crumbles. Next, add the pasta sauce, pumpkin, dry red wine, sriracha sauce, paprika, cinnamon, cardamom and salt/pepper; stir to combine and heat though, about 5 to 7 minutes. Stir in vegan sour cream and prepared pasta. Fold together with sauce until noodles are covered.

Pour pumpkin pasta into a large casserole dish and sprinkle the top with vegan mozzarella shreds. Bake at 375 for 20-30 minutes until casserole is hot with crunchy edges and the vegan shreds are melty.

Serve hot with finely sliced green onions on top.


Haven’t tried Beyond Meat? Be sure to check their website for coupons.We’re huge fans and love the product – they do not pay us to post about them!!

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