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This filling pasta dish features a warming pumpkin tomato mix that'll make you feel cozy from the inside out. The smooth pumpkin blend, meaty mushrooms, and fresh spinach pack a ton of good stuff while still hitting that comfort food spot everyone loves.
I came up with this when I wanted something warm and healthy during a cold fall weekend. Now it's what I always make when I need to please both the veggie lovers and meat fans at my dinner gatherings.
What You'll Need
- 1 lb dry pasta: Go for tubes like mezzi rigatoni, shells, or ziti. They catch all the sauce inside for better bites.
- 2 Tbsp butter: Brings a toasty background for the walnut and sage mix on top.
- 1/2 cup finely chopped walnuts: Gives you that nice crunch and extra protein.
- Fresh sage leaves: Adds that woodsy smell that works so well with pumpkin.
- Extra virgin olive oil: Don't skimp here - pick something tasty.
- 8 oz cremini mushrooms: They give that hearty bite that makes this so filling.
- Yellow onion: The starting point for all the good flavors in the sauce.
- Tomato paste: Packs strong flavor that works against the pumpkin's sweetness.
- Garlic cloves: Always go with fresh for the best kick.
- Crushed red pepper flakes: Gives just enough heat to cut through the richness.
- Fresh baby spinach: Soft leaves that just melt away into the sauce.
- Dried oregano: Brings those Italian notes that work with the tomato.
- Vegetable broth: Grab low sodium so you can add salt your way.
- Pumpkin purée: Make sure it's plain pumpkin, not the sweetened pie filling.
- Parmesan and fontina cheese: Fontina gets super melty while Parmesan adds that sharp taste.
How To Make It
- Fix The Pasta:
- Cook pasta about 2 minutes less than the box says since it'll keep cooking in the oven. It should feel firm when you bite but not hard or raw inside. Drain it well but skip rinsing - that starchy coating helps the sauce stick better.
- Whip Up The Topping:
- Melt butter in a big pan until it's bubbly but not brown. Throw in walnuts and sage, then keep stirring for 5 minutes. Taking your time here lets the nuts get extra tasty and the sage gets crispy and super fragrant. You'll know it's done when everything smells amazing.
- Get The Veggies Going:
- Use that same pan without cleaning it to keep all those good flavors. Cook mushrooms and onions slowly for a full 8 minutes. They'll shrink down a lot as the mushrooms let out their juice and then soak it back up, making them extra flavorful.
- Make The Sauce Awesome:
- Put in tomato paste and cook until it turns dark red, about 3-4 minutes. This step changes the sharp tomato taste into something sweet and rich. Add spinach bit by bit, letting each handful wilt down before adding more.
- Mix In The Pumpkin:
- Pour in broth while scraping up any stuck bits from the bottom of the pan. The sauce will thin out before you add the pumpkin and cheese. Keep stirring until all the cheese melts and your sauce looks smooth and velvety with no lumps.
- Bake It Up:
- Pour everything into your baking dish, then sprinkle the rest of the cheese and walnut mix on top. Cover it first so the flavors can mix without burning, then uncover to get that nice golden cheese on top. You'll know it's ready when the edges are bubbling.
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Fontina cheese really makes this dish special. I tried mozzarella so many times but it always got stringy and weird. Fontina stays creamy even after cooling down a bit, giving this pasta that rich, smooth texture that makes everyone want more.
Prep It Early
This dish works great for planning ahead. Just do everything except the baking part, then wrap it up tight and keep it in the fridge for up to 2 days. When you're ready to eat, just add about 10 extra minutes to the covered baking time since it'll be cold from the fridge. The flavors actually get better while it sits, so making it ahead might even taste better!
Quick Swaps
Can't find fontina? Try Gruyère or mix some good quality dry mozzarella with provolone instead. If you don't do dairy, use cashew cream in place of cheese and add more nutritional yeast for that savory kick. You can swap the pumpkin with butternut squash purée and get almost the same result, which is great if your family isn't crazy about pumpkin.
What To Serve With It
Pair this pasta with a simple arugula salad with just lemon juice and olive oil. The peppery greens and bright lemon balance out the rich pasta perfectly. For a complete fall meal, add some roasted Brussels sprouts on the side or enjoy with a glass of medium-bodied white wine like Viognier or Chardonnay without oak. Throwing a few fresh sage leaves on top before serving looks pretty and adds a nice smell.
Changing With The Seasons
This dish works year-round with some tweaks. During summer, try using roasted red peppers instead of pumpkin for a fresher taste. In spring, toss in some fresh peas and asparagus tips. Winter calls for heartier stuff like chunks of roasted butternut squash mixed throughout. The basic recipe stays the same while whatever's fresh at the market gives it a seasonal twist.
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Frequently Asked Questions
- → Can I swap the type of pasta?
Of course! Stick to shorter shapes like ziti, rigatoni, or shells since they hold the sauce better. Long noodles like spaghetti aren't ideal here.
- → Is this a good freezer meal?
Yes, freeze it sealed tight for up to three months. Thaw in the fridge overnight, then reheat when ready to enjoy.
- → What cheese works instead of fontina?
Try gruyere or gouda if you’re out of fontina. They melt beautifully and keep the dish creamy and rich.
- → Can a vegan version be made?
Totally! Use vegan butter, plant-based cheese, and egg-free pasta. It’ll still be rich and satisfying.
- → What's the best way to reheat it?
Microwave it with a splash of broth, or bake at 350°F until hot. Either way, it’ll keep the pasta from drying out.
- → Can I add some protein to it?
Yes! Toss in some chickpeas, cooked chicken, or turkey sausage for extra protein. It works wonderfully.