why make this recipe
Pasta Bake with Pumpkin Tomato Sauce is a comforting dish that combines the creamy richness of pumpkin with savory tomato flavors. It’s a perfect meal for chilly evenings or when you’re craving something warm and hearty. This recipe is not only delicious but also packed with nutrients from the vegetables and healthy fats from the walnuts and olive oil. It’s a great way to introduce pumpkin into your meals and is sure to please both kids and adults alike.
how to make Pasta Bake with Pumpkin Tomato Sauce
Ingredients:
- 1 lb. dry pasta of choice (such as mezzi rigatoni, shells, ziti, or any other tubular pasta, fusilli, or farfalle)
- 2 Tbsp. butter
- 1/2 cup finely chopped walnuts
- 1 Tbsp. plus 2 tsp. finely chopped fresh sage leaves, divided
- 2 Tbsp. extra-virgin olive oil
- 8 oz. cremini (baby bella) 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
Directions:
- Preheat your oven to 375ºF (190ºC).
- Bring a large pot of water to a boil. Add a good amount of salt to the water. Once boiling, add the pasta and cook until it’s 2 minutes shy of al dente. Drain the pasta and set it aside.
- In a large sauté pan, melt the butter over medium heat. Add the walnuts and 1 Tbsp. of sage. Cook for about 5 minutes until the walnuts become toasted and fragrant. Season with a pinch of salt and set aside in a bowl.
- In the same pan, add olive oil, mushrooms, and onion. Cook for around 8 minutes until the mushrooms and onions are soft.
- Add the tomato paste, garlic, and red pepper flakes. Cook for 3 to 4 minutes, stirring until the tomato paste starts to caramelize and changes to a brick red color.
- Gradually add the spinach, stirring constantly until the greens wilt. Add oregano, salt, pepper, and nutmeg, along with the remaining 2 tsp. of sage.
- Pour in the vegetable broth, scraping up any bits stuck to the bottom of the pan. Stir in the pumpkin purée, Parmesan, and 1/2 cup of fontina cheese until smooth.
- Add the cooked pasta and mix well to coat all the noodles with the sauce.
- Transfer the mixture to a greased 13×9-inch baking dish. Top with the remaining fontina cheese and the walnut-sage mixture. Cover with foil and bake for 15 minutes.
- Remove the foil and bake for an additional 10 minutes, until the cheese is melted and golden.
how to serve Pasta Bake with Pumpkin Tomato Sauce
Serve this delicious pasta bake hot from the oven. You can garnish it with extra sage or a sprinkle of Parmesan cheese for added flavor. It pairs well with a simple green salad or some crusty bread to soak up the wonderful sauce.
how to store Pasta Bake with Pumpkin Tomato Sauce
To store leftovers, let the pasta bake cool completely. Then, place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months. Reheat in the oven or microwave until hot.
tips to make Pasta Bake with Pumpkin Tomato Sauce
- If you want a creamier texture, you can add a splash of cream or milk to the pumpkin sauce.
- Feel free to mix up the types of cheese based on your preference. Mozzarella or cheddar can work well too!
- Add more vegetables such as bell peppers or zucchini for extra nutrition.
variation
For a twist, try adding cooked sausage or lentils for added protein. You can also substitute the pumpkin purée with butternut squash purée if you prefer.
FAQs
1. Can I use gluten-free pasta?
Yes, you can use gluten-free pasta in this recipe. Just follow the package instructions for cooking times.
2. Is it possible to make this dish ahead of time?
Absolutely! You can prepare the pasta bake a day in advance, cover it, and store it in the fridge. Just bake it when ready to serve.
3. Can I make this dish vegan?
Yes, you can make it vegan by omitting the cheese or using vegan cheese alternatives, and replacing the butter with olive oil or a vegan butter substitute.
