1-Getting started: with this vegetarian baked pumpkin pasta is straightforward and fun. Begin by cooking the pasta in salted water according to the package, but cut the time by 1-2 minutes for that perfect al dente texture. Once it’s almost done, reserve ½ cup of the pasta water before draining it all.

2-Next, preheat your oven to 360°F (180°C) to get it ready for baking. In a pan, heat the neutral oil over medium heat and sauté the diced onion and minced garlic for about 3 minutes until they soften and release their aroma. Then, add the pumpkin puree along with the spices onion powder, ground cumin, oregano, paprika, smoked paprika, black pepper, and salt plus that reserved pasta water, and stir everything together.

3-Pour in the plant-based milk and mix in the chopped fresh parsley, letting the sauce simmer for a few minutes to thicken. Now, stir in the drained pasta, taste it, and adjust the seasoning or add more milk if you want it creamier. Transfer the mixture to a lightly greased 6×9 or 8×8 baking dish, sprinkle the vegan cheese evenly on top, and bake for 20-25 minutes until it’s bubbly and golden brown.