Ketchup With That

  • Home
  • Recipe Index
  • About
  • Contact

Meatless Monday: Cheesy Pumpkin Pasta

February 11, 2019 By Mary Leave a Comment

Jump to Recipe

Cheesy Pumpkin Pasta is what you need when winter is holding you hostage.

Cheesy Pumpkin Pasta

I think every person living in a place where the temperature can go below -25 degrees anything should have a few recipes that can be made entirely with things from a cupboard.

Fresh is great, but when your world is covered with 6 inches of ice and 90 km winds are blowing from what seems every direction, putting off grocery shopping is just good sense.

So for all experiencing the particular miseries of a polar vortex, here is Cheesy Pumpkin Pasta. All you need is a small can of pumpkin, some milk (dairy or non-dairy, canned or other), cheese and some salt, pepper, garlic powder, and dried onion flakes.  (Plus the pasta.)

Cook your pasta, mix up all the other ingredients, toss them together and bake it all for about 20 minutes. Super easy and you have some vegetable content without even chopping anything. (And young humans like it, so no complaining.)

If you have fresh roasted pumpkin or butternut squash, well that’s just fine, too. You can also fancy it up with roasted garlic puree, or fresh herbs, or sauteed mushrooms, or whatever else you might feel like adding.

But you don’t have to. Uncomplicated and canned is okay.

5 from 1 vote
Print
Cheesy Pumpkin Pasta
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This recipe is easy and adaptable. You can easily make it vegan by using non-dairy milk and cheese. You can add vegetables and seasonings: chopped spinach, sauteed mushrooms, roasted garlic puree, grated carrots, fresh or dried herbs. It doubles and triples easily, so you can make it for a crowd. You also don't have to be super precise with measurements - a bit more or less of the main ingredients will still work out okay.

Category: Main Course
Type: Meatless Monday
Servings: 4
Author: Mary - Ketchup With That
Ingredients
  • 3 cups 750 ml uncooked tube pasta (macaroni, rotini, penne or cavatappi)
  • 1-2/3 cups 398 ml pumpkin puree (one small can)
  • 1-1/2 cups 375 ml milk (evaporated, regular, or non-dairy)
  • 1 cup 250 ml grated Cheddar (or non-dairy cheese)
  • 1 teaspoon 5 ml salt
  • 1 teaspoon 5 ml garlic powder
  • 2 tablespoons 30 ml dehydrated onions
  • 1/4 teaspoon 1.25 ml ground pepper
Instructions
  1. Cook pasta in boiling water until it is cooked through but not soft. (This should take between 7 and 10 minutes depending on your pasta brand.)

  2. While pasta is cooking, preheat the oven to 350 degrees F / 180 degrees C.  Lightly grease a 9x9-inch / 23x23 cm baking dish. In large mixing bowl, stir together remaining ingredients: pumpkin, milk, cheese, salt, garlic powder, onions and pepper.

  3. Drain pasta and pour pumpkin sauce over. Stir to combine evenly, and spread in prepared baking dish. Bake for 15-20 minutes, or until cheese is melted. Serve hot. 

Recipe Notes

This dish can be prepared in advance, but don't mix the pasta and sauce until you are ready to bake the dish. The pasta will absorb too much liquid from the sauce and it will be drier when baked. 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to email this to a friend (Opens in new window)

You might like

Filed Under: dinner, frugal, meatless monday, pasta

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

Official Meatless Monday Blogger

Looking for a recipe?

Don't miss a recipe!

Featured Posts

Make-Ahead Meatless Strata

Easy Make-Ahead (Meatless) Strata

Slow Cooker Caramel Sauce

oak tree

A New Year and a Carbon Neutral Blog

taco black beans

Meatless Monday: Five-Plus Ways to Make a Meal from Taco Black Beans

Bulgur Salad with Orange, Dates and Mint

Bulgur Salad with Orange, Dates and Mint

Mediterranean Tortellini

Meatless Monday: Mediterranean Tortellini (with Sun-dried Tomatoes, Olives and Artichoke Hearts)

Peanut Butter Dip

Meatless Monday: Three Ingredient Peanut Butter Dip (for lunch or snacks)

Garlic Scape Pesto

Garlic Scape Pesto

Top Posts

  • Ten Free PDF Cookbooks
  • Sweet Chili Salad Dressing
  • Meatless Monday: 8 Free Vegetarian and Vegan PDF Cookbooks
  • 10 Free Vintage Cookbooks
  • Grandma Gillespie's Old-Fashioned Doughnuts
  • Meatless Monday: Crispy Cabbage Fritters
  • Simple Olive Oil Tea Biscuits
  • Easy Lemon Phyllo Tarts (vegan)
  • Layered Dip with Salsa, Avocado and Sour Cream
  • Rhubarb Cake with Orange Cream Glaze

Free Printable Cookbook

Fifty-Two Meatless Meals Cookbook from Ketchup With That

Privacy Policy

Copyright © 2021 · Ketchup With That

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.