Pumpkin Tomato Pasta Bake with Walnuts and Sage Recipe
A comforting and creamy pasta bake featuring a unique pumpkin tomato sauce infused with savory flavors from mushrooms, fresh sage, and garlic. Topped with toasted walnuts and melted fontina cheese, this dish offers a delightful combination of textures and autumn-inspired tastes perfect for a cozy family meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Pasta Bake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pasta and Sauce
- 1 lb. dry pasta of choice (mezzi rigatoni, shells, ziti, fusilli, or farfalle)
- 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 (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
Instructions
- Preheat and Cook Pasta: Preheat oven to 375ºF. Bring a large pot of generously salted water to a boil. Add pasta and cook until 2 minutes shy of al dente, ensuring the pasta remains firm yet tender enough to bite through. Drain and set aside.
- Toast Walnuts and Sage: Melt butter in a large sauté pan over medium heat. Add walnuts and fresh sage, cooking for 5 minutes until walnuts are toasted and aromatic. Season with a pinch of salt and transfer the mixture to a bowl.
- Sauté Mushrooms and Onion: Return the sauté pan to medium heat. Add olive oil, mushrooms, and onion. Cook until softened, about 7 to 8 minutes.
- Add Tomato Paste and Spices: Stir in tomato paste, garlic, and crushed red pepper flakes. Cook for 2 to 3 minutes until the tomato paste caramelizes and deepens in color. Gradually add spinach, stirring continuously until wilted. Stir in oregano, salt, black pepper, and nutmeg.
- Prepare Pumpkin Sauce: Pour in vegetable broth, scraping the pan to deglaze and release browned bits. Stir in pumpkin purée, Parmesan cheese, and 1/2 cup fontina cheese. Continue stirring until the fontina melts and the sauce is smooth. Add cooked pasta and stir to coat noodles evenly with sauce.
- Bake the Pasta: Transfer the pasta mixture to a greased 13×9-inch baking dish. Sprinkle the remaining fontina cheese on top, then add the toasted walnut and sage mixture. Cover loosely with foil and bake for 15 minutes at 375ºF. Remove foil and bake an additional 10 to 15 minutes until cheese is melted and golden brown.
Notes
- Use tubular pasta like mezzi rigatoni or shells to hold the creamy pumpkin sauce well.
- Cooking pasta slightly under al dente prevents overcooking during baking.
- Toasting walnuts enhances their flavor and adds a pleasant crunch.
- The pumpkin puree adds natural creaminess and a subtle sweetness to the sauce.
- Feel free to substitute fontina cheese with mozzarella if preferred.
- Leftovers reheat well in the oven or microwave but may lose some crispness on top.
