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!
4 cloves garlic
1/2 cup diced onion
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)
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.