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Pasta Bake with Pumpkin Tomato Sauce

Creamy Pasta Bake with Pumpkin Tomato Sauce Delight

This Pasta Bake with Pumpkin Tomato Sauce is a cozy, nutritious, and quick-to-prepare dish that combines creamy flavors with hearty ingredients.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb Dry Pasta (tubular or fusilli) Works best for holding the sauce.
For the Walnut-Sage Topping
  • 2 Tbsp Unsalted Butter Can substitute with olive oil.
  • 1/2 cup Walnuts, finely chopped Can substitute with sunflower seeds.
  • 1 Tbsp Sage, finely chopped Fresh is best.
For the Sauce
  • 2 Tbsp Extra-Virgin Olive Oil Avocado oil can also be used.
  • 8 oz Cremini Mushrooms, sliced Button mushrooms can be a substitute.
  • 1 Yellow Onion, finely chopped Shallots work as an alternative.
  • 1/4 cup Tomato Paste Can swap with sun-dried tomatoes.
  • 4 cloves Garlic, minced Can use garlic powder instead.
  • 1/2 tsp Crushed Red Pepper Flakes Optional for mild taste.
  • 3-4 handfuls Fresh Baby Spinach Kale or Swiss chard can be used.
  • 1 tsp Dried Oregano Italian seasoning can also work.
  • 1 tsp Kosher Salt Adjust to your dietary needs.
  • 1/2 tsp Black Pepper Customize based on preference.
  • 1/4 tsp Ground Nutmeg Can be omitted.
  • 3 cups Vegetable Broth Can use chicken broth as a variation.
  • 1 15-oz can Pumpkin Purée Homemade purée is an option.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast can be used for a vegan option.
  • 1 1/2 cups Grated Fontina Cheese, divided Swap with mozzarella or cheddar.

Equipment

  • Large stockpot
  • Sauté pan
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and equipment.
  2. In a large stockpot, boil salted water, add dry pasta, and cook for about 8-10 minutes until just shy of al dente. Drain and set aside.
  3. In a large sauté pan, melt 2 tablespoons of unsalted butter over medium heat. Add walnuts and sage, toasting for about 5 minutes.
  4. Using the same pan, add 2 tablespoons of extra-virgin olive oil. Sauté the sliced mushrooms and chopped onion for about 8 minutes.
  5. Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Cook for 3-4 minutes.
  6. Add fresh baby spinach and wilt, about 2-3 minutes. Season with oregano, salt, black pepper, and nutmeg.
  7. Mix in vegetable broth and pumpkin purée, stirring until well combined. Add Parmesan and half of the Fontina cheese, cooking on low heat.
  8. Combine cooked pasta with the creamy pumpkin sauce until well-coated.
  9. Pour into a greased baking dish, top with remaining Fontina cheese and walnut-sage mixture. Cover with foil.
  10. Bake for 15 minutes, then uncover and bake for an additional 10 minutes until golden.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 550mgFiber: 5gSugar: 7gVitamin A: 2500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Ensure the pumpkin purée is thick for the best sauce texture. Consider making ahead for flavors to meld.

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