Creamy Pumpkin Pasta Bake (Print Version)
# Ingredients:
→ Pasta
01 -
1 pound dry pasta (like shells, fusilli, ziti, farfalle, or mezzi rigatoni)
→ Walnut-Sage Mix
02 -
2 tablespoons butter
03 -
1/2 cup walnuts, finely chopped
04 -
1 tablespoon fresh sage plus 2 teaspoons, chopped small, kept separate
→ Veggies and Flavors
05 -
2 tablespoons olive oil (extra-virgin)
06 -
8 ounces cremini mushrooms, sliced
07 -
1 yellow onion, minced
08 -
4 small garlic cloves, diced
09 -
A few handfuls (3–4) fresh baby spinach leaves
→ Sauce Ingredients
10 -
1/4 cup thick tomato paste
11 -
1/2 teaspoon red pepper flakes (optional)
12 -
1 teaspoon dried oregano
13 -
1 teaspoon kosher salt
14 -
1/2 teaspoon black pepper
15 -
1/4 teaspoon nutmeg (ground)
16 -
3 cups broth (vegetable)
17 -
1 can (15 oz.) pumpkin purée
→ Cheeses
18 -
1/2 cup Parmesan cheese, grated
19 -
1 1/2 cups fontina cheese, shredded (save some for later)
# Instructions:
01 -
Crank up your oven to 375ºF and start boiling a big pot of water with plenty of salt. Cook the pasta, but pull it off the heat about 2 minutes before it's fully cooked. Drain it and don't forget to set it aside.
02 -
Melt butter in a big pan on medium heat. Toss in the walnuts and 1 tablespoon of sage. Stir every so often for about 5 minutes until the nuts get toasty and fragrant. Add a tiny pinch of salt, then move everything into a bowl.
03 -
Use the same pan, but now heat up the olive oil over medium. Throw in the mushrooms and onion, then cook for around 8 minutes until they soften up.
04 -
Mix in the garlic, tomato paste, and red pepper. Cook for 3–4 minutes so the tomato paste caramelizes. Slowly toss in the spinach, letting it wilt as you go. Sprinkle in oregano, nutmeg, salt, pepper, and what's left of the sage. Scrape up browned bits while pouring in the broth. Stir well, then add pumpkin purée, Parmesan, and a half-cup of fontina until smooth.
05 -
Blend the cooked pasta into your sauce so it's coated. Spoon it into a greased 13x9-inch baking dish. Scatter the walnut-sage mix and the extra fontina over the top.
06 -
Cover the dish with foil and pop it in the oven for 15 minutes. Take off the foil and bake 10 minutes more, letting the cheese bubble and turn golden.
# Notes:
01 -
Store leftovers in a sealed container in the fridge for up to 5 days.
02 -
To freeze, cool the pasta first, then store in a freezer-safe container for up to 3 months.
03 -
Reheat in the microwave with a splash of broth, or bake in the oven at 350ºF till warm.