Vegan Pumpkin Baked Ziti

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If you like baked ziti you will love this pumpkin baked ziti. It’s delicious, healthy and vegan!

You may be surprised to know pumpkin really doesn’t have much of a taste. That is why it is so great in all the holiday recipes you love. It takes a back seat while the pumpkin spice and cinnamon shine through. In fact I bet most people think pumpkin taste like pumpkin spice. Let me assure you, it does not!

So pumpkin is like tofu of the vegetable world. It’s doesn’t really taste like it anything, it can be used to bulk up recipes and it takes on the flavor of what you add to it.

pumpkin baked ziti

This delicious vegan recipe uses it in a unique way with some sage, pasta and other seasonings to create a really delicious ziti recipe. This recipe was originally created to be vegetarian but we tweaked it a little to make it vegan. It’s pretty easy to prepare and I promise you everyone you know will love it!

Find out how to make this recipe on the next page.

Ingredients

3 tablespoons + 2 teaspoons olive oil, divided

2 large shallots, diced

1/4 cup all-purpose flour

2 1/2 cups Soy milk (or almond milk)

1 cup pumpkin puree

1/4 cup VEGAN grated parmesan cheese (recipe)

1/2 cup thinly sliced sage leaves, divided

Pinch of nutmeg

Salt and pepper, to taste

8 ounces whole wheat penne, cooked al dente

3/4 cup vegan cheddar shreds (optional)
Instructions

Preheat oven to 350ºF and spray a square baking dish with an oil mister or cooking spray.

Heat 3 tablespoons of oil in a large skillet over medium heat. Add the shallots and cook, stirring often, until just beginning to brown, about 7 minutes. Sprinkle the flour into the skillet and give it a good stir. Cook, continuing to stir often, until golden brown, about 3 minutes.

Grab a whisk and slowly pour the milk into the skillet, whisking it into the flour mixture. Once the milk is incorporated and the sauce is smooth, add the pumpkin to the skillet and whisk that in. Let the sauce cook on medium heat until it’s thickened, about 7 minutes, continuing to whisk often.

Remove the sauce from the heat and stir in the parmesan cheese, 1/4 cup of the sage leaves and a pinch of nutmeg. Season to taste with salt and pepper, then fold in the penne. Transfer to the prepared baking dish and top with the shredded cheese. Cover the baking dish with foil and place it in the oven. Bake for 10 minutes covered, then uncover and cook for 10 minutes more. If you want a browned top, broil for about 5 minutes or until the cheese is golden brown.

While the casserole is baking, make the crispy sage topping. Heat the remaining 2 teaspoons of olive oil in a small skillet over medium heat. Add the remaining sage to the skillet and cook, stirring often, until crispy, about 3 minutes. Keep a close eye on the sage because it will go from crispy to burnt really quickly! When the sage is done, transfer it to a paper towel to soak up some of the excess oil. Sprinkle the crispy sage onto the baked ziti before serving.

Adapted from this recipe at Oh My Veggies. Photo: Annie

Vegan Pumpkin Baked Ziti