Gluten-Free Pumpkin Pasta Bake
- 2 cups raw fresh pumpkin, cut into 1" cubes
- 1 box Explore Cuisine Organic Chickpea Fusilli
- 2 Tbsp. Nutiva Buttery Coconut Oil
- 1 leek stalk (chopped into 1/2” circles)
- 1 tsp. minced garlic
- 1/3 cup + 2 Tbsp. cashew cheese
- 1-1/2 cups vegetable stock
- 1/2 tsp. dried thyme
- 3 fresh thyme stems (plus more for garnish)
- 1/2 tsp. Celtic sea salt
- 4 oz. vegan cheddar cheese
- Preheat oven to 350 degrees F.
- In large pot of boiling water, cook pumpkin cubes 17 minutes, until just soft.
- Meanwhile, bring second pot of water to boil. Cook pasta 7 minutes.
- In large skillet over medium-high heat, heat buttery coconut oil. Sauté garlic and leeks until tender, about 5 minutes. Add vegetable broth, sea salt and dried thyme. Gently stir until mixture begins to simmer. Stir in cashew cheese until well-combined.
- Stir in cooked pumpkin and pasta. Transfer to baking dish. Top with vegan cheddar cheese and fresh thyme. Bake 20 minutes.