Vegan One-Pan Pumpkin Sundried Tomato Pasta Bake - Cooking With Parita

Ingredients

• 400 g rigatoni pasta
• 1/2 cup pumpkin puree
• 1/4 cup sundried tomaotes
• 2 tbsp sundried tomato oil
• 2 tbsp olive oil
• 400 g tinned chopped tomatoes
• 2 tbsp tomato puree/paste
• 4 tsp maple syrup
• 1 tbsp grated garlic
• 1/2 onion (diced)
• 2-3 cups kale
• 1 tsp fresh thyme
• 1 tbsp dried basil
• 1/4 tsp ground cinnamon
• 3/4 cup nutritional yeast
• 1 cup vegan cheese (optional)
• 2 tsp chilli flakes (optional)
• 2 tsp salt (or to taste)
• 1/2 tsp black pepper (or to taste)
• 3-4 cups boiling water