Then this creamy baked pasta casserole will get you into a fall-leaves-and-crisp-cool-days state of mind with pumpkin-laced tofu-cashew ricotta, caramelized onions, sage, and a hint of nutmeg. Serve alongside lightly braised chard or an arugula salad tossed with a little shaved fennel.
Over the years we have updated this fan favorite, crowd-pleasing recipe to include a zestier pumpkin filling, easier caramelized onions, and improved herb crumb topping. And if you’re looking for something stunning to bring to your next vegan Thanksgiving table, this dish makes a kick-butt centerpiece and feeds the crowd.
Ingredients
- ¾ pound uncooked ziti or penne pasta
- 1 pound yellow onions, sliced very thinly
- 3 tablespoons olive oil, plus more for baking dish
- Pinch of baking soda
- 1 recipe Cashew Ricotta
- 1 tablespoon pure maple syrup
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon cayenne pepper
- 2 cups pureed pumpkin, or 1 (15-ounce) can pure pumpkin puree (don’t use pumpkin pie mix)
- ½ cup unsweetened almond or coconut-based milk
- A few big twists of freshly ground black pepper
Sage Bread Crumbs
- 1½ cups white bread crumbs, preferably homemade from ciabatta bread
- ⅓ cup walnut pieces, chopped in a food processor into coarse crumbs
- 3 tablespoons nutritional yeast
- 1 tablespoon finely chopped fresh sage, or 1 teaspoon dried
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ¼ cup olive oil
How to Make It
- Prepare the ziti according to the package directions but cook only until al dente (do not overcook). Drain into a colander and rinse with plenty of cold water.
- While the pasta is cooking, make the caramelized onion: Preheat a large, heavy-bottomed pan, preferably cast iron, over medium heat. Add the onions, oil, and just a tiny pinch of baking soda (this will help speed up the caramelization process) and sauté. Continue to fry the onions, stirring occasionally, until very soft and deeply caramelized, about 15 minutes. Turn off the heat.
- Meanwhile, preheat the oven to 375°F. Rub a 9 x 13-inch casserole dish with olive oil.
- Combine the cashew ricotta, maple syrup, paprika, thyme, salt, nutmeg, cayenne, pumpkin puree, milk, and black pepper in a large mixing bowl. Add the caramelized onions. Shake any excess water from the cooked pasta and stir into the pumpkin mixture. Pour into the oiled casserole dish and smooth the top. Prepare the Bread Crumbs
- Clean and dry the mixing bowl you just used for the pasta layer and use it to combine the bread crumbs, walnuts, nutritional yeast, sage, rosemary, and salt. Drizzle with the oil and rub the oil into the crumbs. Sprinkle the crumbs evenly over the top of the casserole. Bake the casserole, uncovered, for 30 minutes, or until the crumb topping is golden brown. Remove from the oven and let cool for 10 minutes. Scoop servings with a big spoon or wide spatula.