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  • Writer's pictureDebbie Marsh

Vegan Walnut and Mushroom Pasta Bake with Pumpkin

Two Creamy Vegan Recipes Featuring Walnut and Mushroom Pasta Bake with Pumpkin

Vegan Walnut and Mushroom Pasta Bake with Pumpkin Ricotta

Hey there, food lovers! As the days grow shorter and the air turns crisp, it's the perfect time to cozy up with some delicious, hearty meals that celebrate the flavors of the fall season. I've got just the recipes that'll keep you warm and satisfied - Vegan Walnut and Mushroom Farfalle Pasta Bake and Vegan Walnut and Mushroom Lasagna.


Why These Recipes Are Perfect for Fall:

Fall is a time for embracing all things cozy, from chunky sweaters to pumpkin spice everything. It's also a season where we naturally gravitate towards heartier, comfort foods, and these two vegan pasta dishes deliver exactly that. They're the epitome of autumn, blending the earthy notes of mushrooms and walnuts with the creamy richness of pumpkin.


A Symphony of Fall Flavors:

In the Farfalle Pasta Bake, charming bow-tie pasta meets a rich combo of walnuts and mushrooms, while a velvety pumpkin and vegan ricotta filling brings a warm embrace. Perfect for a hearty lunch or dinner, it's as easy to make as it is delicious.


The Vegan Walnut and Mushroom Lasagna offers a vegan twist on a classic comfort food. Layers of no-cook lasagna noodles are enveloped in a savory marinara sauce, and a dreamy pumpkin-ricotta filling captures the essence of fall. It's nourishing, wholesome, and perfect for dinner.

With these recipes, savor the flavors of fall in every bite. Let's dive in!


pasta bake

Recipe: Vegan Walnut and Mushroom Farfalle Pasta Bake with Pumpkin Ricotta Filling:

Ingredients:

  • 2 cups farfalle pasta

  • 2 cups walnuts, finely chopped

  • 2 cups mushrooms, finely chopped

  • 2 cups pumpkin puree

  • 2 cups vegan ricotta cheese

  • 2 cups fresh spinach

  • 2 cups low FODMAP marinara sauce

  • 1 tsp olive oil

  • Salt and pepper to taste

  • Optional: Vegan parmesan for topping

Instructions:

  1. Preheat your oven to 375°F (190°C).

  2. Cook the farfalle pasta according to the package instructions. Drain and set aside.

  3. In a skillet, heat the olive oil over medium heat. Add the chopped mushrooms and walnuts. Sauté until they're browned and the moisture from the mushrooms has evaporated, about 5-7 minutes. Season with salt and pepper to taste.

  4. In a separate bowl, mix the pumpkin puree with vegan ricotta cheese until well combined.

  5. In a large mixing bowl, combine the cooked farfalle pasta, the walnut-mushroom mixture, and the pumpkin-ricotta mixture. Gently fold in the fresh spinach.

  6. In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom.

  7. Add the pasta mixture to the baking dish and spread it out evenly.

  8. Top with the remaining marinara sauce and, if desired, a sprinkle of vegan parmesan.

  9. Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the pasta bake is bubbly and the top is lightly browned.

Nutrition Facts (Approximate, per serving):
  • Calories: 420

  • Protein: 13g

  • Carbohydrates: 47g

    • Fiber: 7g

  • Fat: 21g

  • Sugar: 8g

Suggested Servings: This recipe yields approximately 6 servings.


Recipe: Vegan Walnut and Mushroom Lasagna with Pumpkin Ricotta Filling:


Ingredients:

  • 2 cups walnuts, finely chopped

  • 2 cups mushrooms, finely chopped

  • 2 cups pumpkin puree

  • 2 cups vegan ricotta cheese

  • 2 cups fresh spinach

  • 2 cups low FODMAP marinara sauce

  • 9 no-cook lasagna noodles

  • 1 tsp olive oil

  • Salt and pepper to taste

  • Optional: Vegan parmesan for topping

Instructions:


1. Preheat your oven to 375°F (190°C).

2. In a skillet, heat the olive oil over medium heat. Add the chopped mushrooms and walnuts.

3. Sauté until they're browned and the moisture from the mushrooms has evaporated, about 5-4. 7 minutes. Season with salt and pepper to taste.

5. In a separate bowl, mix the pumpkin puree with vegan ricotta cheese until well combined.

6. In a 9x13-inch baking dish, start assembling your lasagna:

  • Spread a thin layer of marinara sauce on the bottom.

  • Place 3 no-cook lasagna noodles on top.

  • Add half of the walnut-mushroom mixture as your "meat" layer.

  • Add half of the pumpkin-ricotta mixture as your "cheese" layer.

  • Add half of the fresh spinach.

  • Repeat the layers.

7. Finish with a final layer of noodles, marinara sauce, and a sprinkle of vegan parmesan if desired.

8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the lasagna is bubbly and the top is lightly browned.


Nutrition Facts (Approximate, per serving):

  • Calories: 380

  • Protein: 12g

  • Carbohydrates: 35g

    • Fiber: 6g

  • Fat: 20g

  • Sugar: 8g

Suggested Servings: This recipe yields approximately 6 servings.


Healthy Benefits of these Recipe Ingredients:
  • Pasta adds complex carbohydrates for sustained energy.

  • Walnuts are a source of healthy fats, protein, and omega-3 fatty acids.

  • Mushrooms provide a meaty texture and are a good source of vitamins and minerals.

  • Pumpkin provides fiber, antioxidants, and vitamins.

  • Spinach is packed with vitamins and minerals, including iron and vitamin K.

  • Vegan ricotta offers plant-based protein and calcium.

Pasta Bake Storage:

You can store leftover pasta bake in an airtight container in the refrigerator for up to 3 days. You can also freeze individual portions for up to 3 months. Reheat in the oven or microwave when ready to serve.


Optional Ingredients:

Customize your pasta bake with additional vegetables like roasted red bell peppers, zucchini, or diced tomatoes. You can also add some vegan mozzarella or nutritional yeast for extra cheesiness, and fresh basil or oregano for added flavor.


Pair with the Fall Season:


The autumn season is synonymous with family gatherings and get-togethers. These vegan pasta dishes are perfect for feeding a crowd, whether you're hosting a Sunday dinner or attending a potluck. They're comforting, easy to prepare in large quantities, and guaranteed to please even the most skeptical of eaters.


I must confess that my food photography skills are a work in progress, and I'm trying to figure out good lighting to improve the quality of my photos. I hope to share more mouthwatering images with you soon and, who knows, maybe even delve into the world of videos to bring these delectable recipes to life.


So, there you have it, folks! These Vegan Walnut and Mushroom Farfalle Pasta Bake and Vegan Walnut and Mushroom Lasagna recipes are the epitome of cozy fall dining. They'll warm your soul and nourish your body, making them perfect for lunch, dinner, and everything in between.


I hope you enjoy these recipes as much as I do. Don't forget to savor every bite, and here's to a wonderful fall season filled with hearty, delicious food. Happy cooking!


Disclaimer: These recipes are intended for general culinary inspiration. Remember that individual dietary needs and allergies can vary. Please consider your own requirements and consult with a healthcare provider or nutritionist if you have health concerns or specific dietary restrictions. Enjoy these recipes while considering your personal dietary preferences and guidelines.



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