Spiralized sweet potato noodles meet a creamy pumpkin tofu ricotta in this pasta bake, topped off with a crunchy sage walnut crumble. A healthier alternative to regular pasta, this plant-based casserole is hearty and perfect for fall and winter.
I’m so excited to share this pasta bake! It’s one of my favorite creations to date. It has all the fall things that combine together so well: pumpkin, sweet potatoes, rosemary, thyme, sage, and walnuts.
The hardest part about making this pasta bake is spiralizing the sweet potatoes. Once that’s done, the rest is easy in comparison! If you don’t have a spiralizer, or if you have one but don’t want to bother with it, most large grocery stores will sell spiralized vegetables in the produce section.
For this recipe, pumpkin and fall spices add a delicious twist to the tofu ricotta. If you’ve never made tofu ricotta before, it’s super easy! Tofu, nutritional yeast, lemon juice, apple cider vinegar, and a few spices are added to a food processor and pulsed until nice and creamy. I don’t even bother to press my tofu before using it in this recipe. I find that the extra moisture helps achieve the creamy texture of the ricotta.
Once the pumpkin tofu ricotta is mixed up, it’s combined with the sweet potato noodles and transferred to a casserole dish to bake. Last, but definitely not least, it’s time to put together the sage walnut topping.
I was inspired by breadcrumb based toppings, but I wanted to keep it a little bit healthier and gluten-free. So, I decided to use a mixture of walnuts and oats, seasoned with sage and salt, and coated with a bit of olive oil. The topping is added in the last 10-15 minutes of baking so that it can get crunchy and lightly browned, but doesn’t burn.
If you’re in the mood for more fall recipes, check out this Roasted Garlic Acorn Squash Soup, Butternut Squash and Roasted Red Pepper Pasta, or Stuffed Acorn Squash with Rice, Kale, and Mushrooms.
If you try this recipe, I would love to hear how it went. Please let me know in the comments below!
Pumpkin Pasta Bake with Sweet Potato Noodles
- 1 (14 ounce) package extra-firm tofu, drained*
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- 1 (15 ounce) can pumpkin puree
- ¼ teaspoon black pepper
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary leaves
- 2 medium/large sweet potatoes spiralized (I use about 1.4 lbs)
- 1/2 cup rolled oats (certified gluten-free, if needed)
- 1/2 cup chopped raw walnuts
- 1/2 teaspoon ground sage
- 1/4 teaspoon salt
- 1 tablespoon olive oil
Preheat oven to 400 degrees F and lightly grease a large casserole dish.
In the bowl of a food processor, add the tofu, nutritional yeast, lemon juice, salt, oregano, apple cider vinegar, and garlic powder. Process until combined and smooth.
In a large bowl, add the tofu mixture, pumpkin puree, pepper, thyme, and rosemary. Stir with a wooden spoon to combine.
Add the spiralized sweet potato noodles to the bowl and gently stir to combine with the pumpkin tofu mixture.
Transfer the mixture into the prepared casserole dish.
Cover the casserole dish with aluminum foil and bake for 35 minutes.
Meanwhile, in a medium bowl, add the rolled oats, walnuts, sage, and salt. Stir to combine, then add the olive oil and stir again. Set aside.
After 35 minutes, remove the casserole dish from the oven and remove the foil. Evenly sprinkle the oat and walnut topping over the top of the casserole. Place back in the oven uncovered and cook for 10-15 more minutes, until the topping is lightly browned and the sweet potato noodles are tender.
Let cool for a few minutes, then serve. Store any leftovers in the fridge for up to 3-4 days.