prep time 35 minutes 
total time 1 hour This simple recipe for a creamy pumpkin pasta casserole with yeast flakes is not only child’s play, but also tastes super delicious. If you’re looking for new recipe ideas for pumpkin in autumn or winter, you should definitely try this recipe!
Core a small Hokkaido pumpkin (weighing about 600g) and remove the fibres. Cut the pumpkin, including the skin, into roughly diced pieces.
Peel and finely chop a large onion and a large clove of garlic.
Heat the olive oil in a non-stick pan with high sides and sauté the onions over a medium heat until translucent.
Gradually add the garlic, coriander and turmeric. Then add the roughly diced pumpkin and fry for 2-3 minutes.
Finally, add the flour, stir in thoroughly and sauté briefly.
Next, pour the vegetable stock and cream into the pan and bring to the boil.
Allow the sauce to simmer gently over a medium heat for 10 minutes and then bring to the boil again for another 5 minutes. The pumpkin should be soft at the end and the sauce slightly thickened. Season to taste with salt, pepper and yeast flakes.
For the pasta: While the sauce is simmering, bring a large pan of water to the boil. Salt the boiling water generously and cook the pasta for 1-2 minutes less than indicated on the packet. Drain through a sieve and drain thoroughly.
Preheat the oven to 200 top/bottom heat and prepare an oven dish.
Add the pasta to the sauce and mix everything thoroughly. Then pour everything into the prepared oven dish and sprinkle with vegan cheese if desired.
Bake on the middle shelf for 20-25 minutes.
Remove the casserole dish from the oven and leave to cool before serving!
Bon appétit
Need more yeast flakes? We also have 500g packs!
prep time total time 
prep time total time 
prep time total time 
prep time total time 