Description

This cozy Pumpkin Pasta Bake blends creamy pumpkin purée, tangy tomato paste, and fall herbs into a soul-warming vegetarian dinner. Baked with melty fontina and crunchy walnuts, it’s perfect for weeknights, fall gatherings, or any time you need a hearty, comforting dish.

Ingredients

Scale

1 lb dry pasta (rigatoni, ziti, fusilli, or similar)
2 Tbsp butter
½ cup chopped walnuts
1 Tbsp + 2 tsp chopped fresh sage
2 Tbsp olive oil
8 oz cremini mushrooms, sliced
1 yellow onion, chopped
¼ cup tomato paste
4 garlic cloves, minced
½ tsp crushed red pepper flakes
3–4 handfuls baby spinach
1 tsp dried oregano
1 tsp kosher salt
½ tsp black pepper
¼ tsp nutmeg
3 cups vegetable broth
1 can (15 oz) pumpkin purée
½ cup grated Parmesan
1½ cups grated fontina cheese

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Instructions

Preheat oven to 375ºF. Cook pasta until 2 minutes before al dente. Drain.
Melt butter in a large skillet. Add walnuts and 1 Tbsp sage. Toast 5 minutes. Season lightly and set aside.
In the same pan, heat olive oil. Sauté mushrooms and onion for 8 minutes.
Stir in tomato paste, garlic, and red pepper flakes. Cook 3–4 minutes until darkened.
Add spinach in batches until wilted. Mix in oregano, remaining sage, salt, pepper, and nutmeg.
Pour in broth and scrape the pan. Stir in pumpkin purée, Parmesan, and ½ cup fontina. Mix until smooth.
Combine sauce with pasta and transfer to greased 13×9″ baking dish.
Top with remaining fontina and walnut-sage mix. Cover with foil. Bake 15 minutes.
Uncover and bake 10 more minutes until bubbly and golden.

Notes

Swap fontina for mozzarella or gruyère if preferred.

Use canned mushrooms in a pinch.

Can be assembled ahead and baked later.

Works with gluten-free pasta.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Plats
Method: Baked
Cuisine: American