• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hummusapien logo
  • RECIPES
    • RECIPE INDEX
    • DIET >
      • Vegan
      • Gluten Free
      • Vegetarian
      • Dairy Free
      • Nut Free
      • Grain Free
    • METHOD >
      • 30 Minute
      • One Pot
      • No Bake
      • Baking
      • Instant Pot
    • BREAKFAST
    • SNACKS
    • MAINS
    • SOUPS
    • SALADS
    • DESSERT
    • SIDE DISHES
    • DRINKS
    • BABY AND TODDLER
    • SEASON >
      • Winter
      • Spring
      • Summer
      • Fall
    • HOLIDAY >
      • Thanksgiving
      • Christmas
      • Mother's Day Brunch
      • Fourth of July
    • ROUND UPS
  • DINNER
  • DESSERT
  • LIFESTYLE
    • MOTHERHOOD
    • SHOP
    • HOME DECOR
    • MUST READS
    • TRAVEL
  • SUBSCRIBE
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPE INDEX
  • DIET TYPE
  • DINNER
  • DESSERT
  • SUBSCRIBE
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Hummusapien » Recipes » Lunch and Dinner » Fall Vegetable Baked Spaghetti with Pumpkin Tofu Ricotta

    ★★★★★ from 6 reviews

    Fall Vegetable Baked Spaghetti with Pumpkin Tofu Ricotta

    Published Nov 10, 2015 · Modified Nov 8, 2021 · by Alexis Joseph · 24 Comments

    Jump to Recipe

    As a member of the Healthy Aperture Blogger Network, I was asked to participate in the #PastaFits campaign. I was compensated for my time. Thanks for supporting Hummusapien!

    If a glorious yellowy-orange-ruby-red speckled leaf and a wiggly wobbly noodle birthed a child...it would be this.

    Fall Vegetable Baked Spaghetti with Pumpkin Sage Tofu Ricotta...a super easy, comforting, and delicious vegan meal!

    I have made my Baked Spaghetti with Tofu Ricotta more than nearly any other recipe on this blogaboo. Why? Why NOT.

    Welp, mainly because it's so easy. But, BUT...also because it tastes scrumptious times fifty nine.  I'm not even that into pasta. It's pretty much the last thing I'd order at a restaurant. But the perfectly ricotta-like tofu topping amidst dreamy tomato sauce and veggies galore...I'm salivating just thinking about it. Thus...a fall version.

    I have absolutely no idea why but lately I've had pumpkin on the brain. All the time. So naturally I added Brussels sprouts and squash to the base and pumpkin and sage to the "ricotta." It was life-changing.

    It changed lives.

    Fall Vegetable Baked Spaghetti with Pumpkin Sage Tofu Ricotta...a super easy, comforting, and delicious vegan meal!

    What could be better than a pasta dish where you don't even have boil the noodles? The oven does it for you. Thank you, oven, for enabling me to be the lazy cook I always aspired to be. I won't forget you.

    Now let's talk filling. I loved using Brussels, squash, and spinach here but feel free to use whatever veggies you have in your crisper. Kale, mushrooms, peppers, carrots, peas, zucchini, asparagus, chicken thighs....they're all winners in my book. As far as the tofu topping goes, you will likely think it's cheese. Don't skip this part. That would be oh so very terribly tragic.

    Fall Vegetable Baked Spaghetti with Pumpkin Sage Tofu Ricotta...a super easy, comforting, and delicious vegan meal!

    Pasta is the bomb because it goes well with like, everything. I go with the 100% whole grain kind that's packed with oodles of filling fiber, plant-powered protein, and energizing B vitamins. It's essentially a blank canvas begging to be splatter painted with each and every edible entity under the sun and stars and moon.

    The other amazing part about this meal-in-a-bowl (meal-on-a-plate?) is that it's essentially an air freshener. It will make your house/apartment/barn/tree house smell like DREAMLAND.

    Fall Vegetable Baked Spaghetti with Pumpkin Sage Tofu Ricotta...a super easy, comforting, and delicious vegan meal!

    I go to sleep praying my dreams will smell and/or taste an eighth as good as this fall veg pasta.

    A girl can dream. Hashtag carbs.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

    Fall Vegetable Baked Spaghetti with Pumpkin Tofu Ricotta

    ★★★★★ 4.7 from 6 reviews
    • Author: Alexis Joseph, MS, RD, LD
    • Prep Time: 40 mins
    • Cook Time: 40 mins
    • Total Time: 1 hour 20 mins
    • Yield: 6-8 1x
    • Category: Entree
    Print Recipe
    Pin Recipe

    Description

    Get the most of comforting fall flavors with this super simple and healthy baked pasta dish! With high protein-tofu, veggies, and whole grain pasta, it's truly a meal in a bowl!


    Ingredients

    Scale

    For the vegetables:

    • 1 tbsp extra virgin olive
    • 1 lb Brussels sprouts, end removed and finely sliced
    • 2 cups cubed butternut squash (about ½ a medium squash)
    • 5oz bag baby spinach (about 3-4 cups)
    • ½ tsp salt
    • Pepper, to taste

    For the pumpkin tofu ricotta:

    • 16oz extra firm tofu, drained and pressed
    • ½ cup roasted garlic hummus (I used my favorite local Oasis hummus)
    • ¼ cup pumpkin puree
    • ¼ cup nutritional yeast
    • ½ tsp dried sage
    • ½ tsp salt
    • Pepper, to taste

    For the baked spaghetti:

    • 12oz whole grain spaghetti, uncooked
    • 32 oz jar of pasta sauce (I used local Carfagna's gourmet pasta sauce)
    • 2½ cups water

    Instructions

    1. Drain and press tofu. (If you don't have a tofu press, wrap tofu in a kitchen towel and place on a plate. Cover with a couple heavy objects, like a book or two. Let sit for 30 minutes to an hour.)
    2. Meanwhile, preheat oven to 350F. Heat olive oil in a large pan over medium heat. Add Brussels sprouts and squash and cook for ten minutes, stirring often. Season with salt and pepper. Add spinach and saute for 2 more minutes, or until wilted. Set aside.
    3. Crumble pressed tofu and place in a medium bowl. Add hummus, pumpkin, nutritional yeast, dried sage, salt, and pepper. Use your hands to combine mixture. It should be moist and resemble ricotta cheese. Set aside.
    4. Spray an 9x13in glass baking dish with cooking spray. Place uncooked noodles in the pan, criss crossed. I broke most of the noodles in half. It will look like a messy layer of noodles, and that's ok! Cover noodles evenly with the jar of pasta sauce followed by the water. It will look soupy--that's normal.
    5. Top with vegetable mixture, then sprinkle small handfuls of the "ricotta" evenly on top. Season with a dash of salt and pepper.
    6. Bake for 40 minutes. Remove from oven and allow pasta to "set" for 15 minutes prior to serving.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    [Tweet "Dinner time! #Vegan Fall Veggie Baked Spaghetti w/ Tofu Ricotta @TheHummusapien @PastaFits #PastaFits"]

    Fall Vegetable Baked Spaghetti with Pumpkin Sage Tofu Ricotta...a super easy, comforting, and delicious vegan meal!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

      Leave a comment & rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. PAM says

      March 09, 2017 at 5:08 pm

      First, I must confess that my husband and I are meat eaters and I am a cheese lover. The past few years I have made some attempts to become vegan as a natural means of lowering my cholesterol. I can only seem to go so long, primarily because it is so hard to cook one way for me and another way for the family. Now that I have discovered there is a world of healthy eating blogs out there, I think I stand a chance. Not only do you need food to be nutritious and delicious, but it needs to look appetizing.

      Today I made this for lunch. I thought it was delicious, made a beautiful presentation and was WORTHY OF COMPANY . Thanks Alexis!

      ★★★★★

      Reply
    2. PAM says

      March 09, 2017 at 5:08 pm

      First, I must confess that my husband and I are meat eaters and I am a cheese lover. The past few years I have made some attempts to become vegan as a natural means of lowering my cholesterol. I can only seem to go so long, primarily because it is so hard to cook one way for me and another way for the family. Now that I have discovered there is a world of healthy eating blogs out there, I think I stand a chance. Not only do you need food to be nutritious and delicious, but it needs to look appetizing.

      Today I made this for lunch. I thought it was delicious, made a beautiful presentation and was WORTHY OF COMPANY . Thanks Alexis!

      ★★★★★

      Reply
    3. Teresa says

      December 13, 2016 at 9:12 pm

      I made this tonight. It was AMAZING!!! As I was putting it together, especially touching the squishy tofu, I started to become a doubter.
      I apologize for having doubted. Your recipes rock and this one especially. SO good!!

      ★★★★★

      Reply
    4. Teresa says

      December 13, 2016 at 9:12 pm

      I made this tonight. It was AMAZING!!! As I was putting it together, especially touching the squishy tofu, I started to become a doubter.
      I apologize for having doubted. Your recipes rock and this one especially. SO good!!

      ★★★★★

      Reply
    5. Joan says

      December 14, 2015 at 4:30 am

      Could you suggest an alternative for pumpkin puree? I've not seen that in Australian shops. Also how much fresh sage would equal the dried amount? It looks such a tasty recipe, thank you!

      ★★★★

      Reply
      • Alexis says

        December 15, 2015 at 6:13 pm

        Hmmm do you have canned pumpkin? Same thing! You could also roast your own and puree it. Or butternut squash. Maybe a teaspoon of dried sage?

        Reply
    6. Joan says

      December 14, 2015 at 4:30 am

      Could you suggest an alternative for pumpkin puree? I've not seen that in Australian shops. Also how much fresh sage would equal the dried amount? It looks such a tasty recipe, thank you!

      ★★★★

      Reply
      • Alexis says

        December 15, 2015 at 6:13 pm

        Hmmm do you have canned pumpkin? Same thing! You could also roast your own and puree it. Or butternut squash. Maybe a teaspoon of dried sage?

        Reply
    7. Evi @ greenevi says

      November 12, 2015 at 12:45 pm

      This is a beautiful dish. Pumpkin tofu ricotta sounds just the coolest thing ever!

      Reply
    8. Evi @ greenevi says

      November 12, 2015 at 12:45 pm

      This is a beautiful dish. Pumpkin tofu ricotta sounds just the coolest thing ever!

      Reply
    9. Courtney says

      November 10, 2015 at 5:43 pm

      Oh wow, this looks delicious!

      Reply
    10. Courtney says

      November 10, 2015 at 5:43 pm

      Oh wow, this looks delicious!

      Reply
    11. She Rocks Fitness says

      November 10, 2015 at 4:42 pm

      I can only imagine how good this smells when it is cooking...LOVE me some Fall veggies and ALL the pasta...Thanks for sharing friend! XOXO

      Reply
    12. She Rocks Fitness says

      November 10, 2015 at 4:42 pm

      I can only imagine how good this smells when it is cooking...LOVE me some Fall veggies and ALL the pasta...Thanks for sharing friend! XOXO

      Reply
    13. Elizabeth says

      November 10, 2015 at 3:48 pm

      Oh my gosh this looks DELISH. I'm going to make it Thursday and not tell the hubs what's in it until after. I know it will be a winner! Thanks Alexis!

      Reply
    14. Elizabeth says

      November 10, 2015 at 3:48 pm

      Oh my gosh this looks DELISH. I'm going to make it Thursday and not tell the hubs what's in it until after. I know it will be a winner! Thanks Alexis!

      Reply
    15. Heidi Kokborg says

      November 10, 2015 at 1:13 pm

      This dish looks so good!

      http://www.thesparklingdarling.com

      Reply
    16. Heidi Kokborg says

      November 10, 2015 at 1:13 pm

      This dish looks so good!

      http://www.thesparklingdarling.com

      Reply
    17. Kate says

      November 10, 2015 at 11:56 am

      I think you need to open a restaurant in Charlotte so I can order this.

      Reply
    18. Kate says

      November 10, 2015 at 11:56 am

      I think you need to open a restaurant in Charlotte so I can order this.

      Reply
    19. Amy M says

      November 10, 2015 at 9:46 am

      Ohhh my gosh I can't wait to make this!! I love your regular one so much… this looks amazing!!

      Reply
    20. Amy M says

      November 10, 2015 at 9:46 am

      Ohhh my gosh I can't wait to make this!! I love your regular one so much… this looks amazing!!

      Reply
    21. Rachel @ athletic avocado says

      November 10, 2015 at 8:14 am

      This is such a clever idea! Love that its super easy to make and I defs be using brussel sprouts for the filling 🙂

      Reply
    22. Rachel @ athletic avocado says

      November 10, 2015 at 8:14 am

      This is such a clever idea! Love that its super easy to make and I defs be using brussel sprouts for the filling 🙂

      Reply

    Primary Sidebar

    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

    Tell me more... →

    Most Loved Recipes

    • Banana Zucchini Baked Oatmeal Cups
    • Easy Vegetable Teriyaki Stir Fry
    • Homemade Vegan Lasagna with Tofu Ricotta
    • Incredible Vegan Banana Bread
    • The Best Vegan Broccoli Salad Ever
    • Healthy Cream Cheese Frosting

    Footer

    ↑ back to top

    • BLOG
    • ABOUT
    • CONTACT

    Join the recipe club!




    • FAQ
    • POLICIES
    • RECIPES

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Hummusapien LLC 2011-2023 Hummusapien is a registered trademark of Hummusapien LLC.