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Pasta Bake with Pumpkin Tomato Sauce

Cheesy Pumpkin Pasta Bake with Creamy Tomato Sauce

This Cheesy Pumpkin Pasta Bake features a creamy pumpkin tomato sauce, perfect for a comforting meal during autumn.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Bake
  • 1 lb Dry Pasta can use mezzi rigatoni, shells, ziti, fusilli, or farfalle
  • 2 Tbsp Unsalted Butter can substitute with olive oil for a dairy-free option
  • 2 Tbsp Extra-Virgin Olive Oil can replace with avocado oil for a different flavor
  • 8 oz Cremini Mushrooms sliced, button mushrooms can be a substitute
  • 1 Yellow Onion finely chopped, shallots can be a milder alternative
  • 4 cloves Garlic minced, garlic powder can be used (adjust to taste)
  • 3-4 handfuls Fresh Baby Spinach can use kale or Swiss chard instead
  • 1/4 cup Tomato Paste use canned crushed tomatoes as a substitute
  • 1 can Pumpkin Purée ensure it’s pure pumpkin, not pie filling
  • 1 tsp Kosher Salt adjust to personal preference
  • 1/2 tsp Black Pepper adjust according to your spice tolerance
  • 1/2 tsp Crushed Red Pepper Flakes can omit for a milder dish
  • 1/4 tsp Ground Nutmeg can replace with allspice for a variation
  • 1 tsp Dried Oregano thyme can be used as an alternative
  • 3 cups Vegetable Broth chicken broth can be used if not strictly vegetarian
For the Topping
  • 1/2 cup Walnuts finely chopped, can substitute with pecans or omit for nut-free
  • 1 Tbsp + 2 tsp Fresh Sage finely chopped, substitute with thyme or rosemary if unavailable
  • 1/2 cup Grated Parmesan Cheese can substitute with nutritional yeast for a vegan option
  • 1.5 cups Grated Fontina Cheese divided, replace with mozzarella or Monterey Jack

Equipment

  • large pot
  • Sauté Pan
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). In a large pot, bring salted water to a rolling boil and add your chosen pasta. Cook until al dente, about 8-10 minutes, then drain and set aside.
  2. In a medium sauté pan, melt 2 tablespoons of butter over medium heat. Add the walnuts and sage. Cook for about 5 minutes until toasted. Set aside.
  3. In the same pan, add olive oil, mushrooms, and chopped onion. Sauté for about 8 minutes until softened.
  4. Stir in tomato paste, garlic, and crushed red pepper. Cook for about 4 minutes until fragrant.
  5. Add spinach until wilted. Mix in oregano, salt, pepper, and nutmeg.
  6. Pour in vegetable broth and stir in pumpkin purée and cheeses until smooth.
  7. Combine drained pasta with the sauce and transfer to a greased baking dish.
  8. Sprinkle remaining cheese and walnut-sage mixture on top. Cover with foil and bake for 15 minutes.
  9. Remove foil and bake for an additional 10 minutes until golden brown.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 4500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. Add a little broth when reheating to keep the dish moist.

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