This month we are featuring a scrumptious vegan casserole recipe from one of our @zengarryveg Instagram Ambassadors, Brittany! Brittany's aka Instagram @cleaneats23 shares healthy plant-based eating and lifestyle posts. Her Pumpkin Pasta Bake recipe made with our Double Creme, fresh garlic and sage just blew us away, so we had to share! Check out @cleaneats23's other great recipe posts on Instagram today!
Image courtesy of cleaneats23 and Instagram.
cleaneats23 Brittany's PUMPKIN PASTA BAKE
Casseroles are officially the hardest thing to photograph 🙄 But there really isn’t anything more comforting and delicious! I found myself with a ton of pumpkin purée in my cupboards so I thought I would try something different and use it for a savory dish 🎃 I blended it up with some nutritional yeast, @zengarryvegdouble cream vegan cheese, sage, fresh garlic, pumpkin spice and a few other things from my pantry for a yummy pasta sauce. Then poured it over some brown rice pasta and veggies, topped it all with panko breadcrumbs and vegan parm and popped it into the oven. And oh my god did it turn out good 🙌🏼 Every bite is a taste of fall 🍁
Check out the full recipe below for my Pumpkin Pasta Bake!
2 cups pumpkin purée 1 garlic clove 1 tbsp thyme 1 tbsp sage 1/2 tsp salt 2 tbsp cornstarch 4 tbsp nooch 3 tbsp vegan parm 1/2 pkg. @zengarryveg Fauxmagerie Zengarry Double Creme cashew cheese 1 1/4 cup almond milk
1/4 tsp pumpkin spice Sprinkle of red pepper flakes 1 package brown rice pasta Vegetables of your choice (I use green peas and spinach)
1. Combine all sauce ingredients in a blender. Cook pasta and then add 1 cup green peas and couple handfuls of spinach to the water and let it cook for another minute. Drain.
2. Pour the sauce and mix together then pour into a baking dish. Top with breadcrumb mixture (3/4 cup breadcrumbs, 2 tbsp nooch, 1 tbsp melted earth balance, sprinkle of s&p).
3. Bake at 350 for 20 mins or until the top is browned.
My name is Brittany Haddon and I run the Instagram account @cleaneats23. I’m blessed to live in Kelowna, British Columbia where I love to hike and swim in our gorgeous lake. I am a certified elementary teacher and hoping to have my own kindergarten class one day soon. I went vegan for almost 4 years ago and have been using my social media platform to share my delicious animal-free recipes ever since.