Description
This Pasta Bake with Pumpkin Tomato Sauce is a delicious and hearty dish that combines the creaminess of pumpkin with the zing of tomato and savory herbs, making it perfect for a cozy dinner.
Ingredients
Scale
- 1 lb. dry pasta of choice
- 2 Tbsp. butter
- 1/2 cup finely chopped walnuts
- 2 Tbsp. finely chopped fresh sage leaves
- 2 Tbsp. extra-virgin olive oil
- 8 oz. cremini mushrooms sliced
- 1 yellow onion finely chopped
- 1/4 cup tomato paste
- 4 garlic cloves minced
- 1/2 tsp. crushed red pepper flakes
- 3 to 4 handfuls fresh baby spinach
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 tsp. ground nutmeg
- 3 cups vegetable broth
- 1 (15-oz.) can pumpkin purée
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups grated fontina cheese divided
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the walnuts and sage, and sauté for 2-3 minutes.
- Add the mushrooms and onion to the skillet, cooking until soft, about 5-6 minutes.
- Stir in the tomato paste, garlic, crushed red pepper flakes, and spinach. Cook until the spinach wilts.
- Season with oregano, salt, black pepper, and nutmeg. Pour in the vegetable broth and pumpkin purée, mixing well.
- Combine the cooked pasta with the pumpkin tomato sauce, then transfer everything to a baking dish.
- Sprinkle the top with Parmesan and half of the fontina cheese. Add the remaining fontina cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Feel free to substitute the pasta type and adjust the cheeses based on your preference. This dish can also be made ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: baking
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 760 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 66 g
- Fiber: 7 g
- Protein: 19 g
- Cholesterol: 35 mg
Keywords: Pasta Bake, Pumpkin Tomato Sauce, Vegetarian Pasta, Comfort Food, Baking