Walnut Sage Pasta Recipe

Introduction

This creamy pasta with tomato sauce and pumpkin puree offers a unique twist on a classic dish. Enhanced with toasted walnuts, fresh sage, and a blend of cheeses, it’s hearty, flavorful, and perfect for a comforting meal any time of year.

Ingredients

• 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

1. Step 1: 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. Drain and set aside.
2. Step 2: Melt butter in a large sauté pan over medium heat. Add walnuts and fresh sage; cook 5 minutes until walnuts are toasted and aromatic. Season with a pinch of salt, then transfer to a bowl.
3. Step 3: Return pan to medium heat. Add olive oil, mushrooms, and onion. Cook 7 to 8 minutes until soft.
4. Step 4: Stir in tomato paste, garlic, and red pepper flakes. Cook 2 to 3 minutes until tomato paste caramelizes and darkens. Gradually add spinach, stirring until wilted. Add oregano, salt, pepper, and nutmeg.
5. Step 5: Pour in vegetable broth, scraping the pan to loosen browned bits. Stir in pumpkin purée, Parmesan, and 1/2 cup fontina cheese until the sauce is smooth and cheese melts. Add pasta and toss to coat thoroughly.
6. Step 6: Transfer mixture to a greased 13×9-inch baking dish. Sprinkle remaining fontina cheese and buttery walnut-sage mixture on top. Cover loosely with foil and bake 15 minutes. Remove foil and bake another 10 to 15 minutes until cheese is melted and golden.

Tips & Variations

• Use any tubular or twisted pasta that holds sauce well, such as rigatoni or fusilli, for best texture.
• For a nut-free version, omit walnuts and add toasted breadcrumbs for crunch instead.
• Substitute kale or Swiss chard for spinach if preferred, adjusting cooking time until wilted.
• Add cooked sausage or ground beef for a meaty variation to boost protein.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350ºF until warmed through, or microwave in short bursts stirring in between to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, but you’ll need to cook and puree fresh pumpkin first. Roasting or steaming then blending it until smooth works well. Substitute in equal amounts for canned purée.

Is this recipe vegetarian?

Yes, this dish is vegetarian as written. To make it vegan, omit the Parmesan and fontina cheeses or use plant-based cheese alternatives, and use vegan butter or oil instead of butter.

Walnut Sage Pasta Recipe

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★★★★★

4.7 from 107 reviews

A rich and creamy pasta dish featuring a savory pumpkin and tomato sauce infused with earthy mushrooms, toasted walnuts, fresh sage, and a blend of cheeses. Perfectly baked to achieve a golden, bubbly top, this comforting recipe balances robust flavors with a satisfying texture.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Nuts

• 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

Vegetables and Seasonings

• 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

Liquids and Cheese

• 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

1. Preheat and Cook Pasta: Preheat your oven to 375ºF. Bring a large pot of generously salted water to a boil, then add your choice of pasta. Cook the pasta until it is about 2 minutes shy of al dente, meaning it should still be firm yet tender when bitten. Drain the pasta and set it aside in a strainer.
2. Toast Walnuts and Sage: While the pasta cooks, melt butter in a large sauté pan over medium heat. Add the finely chopped walnuts and fresh sage leaves. Cook for about 5 minutes until the walnuts are toasted and release a fragrant aroma. Season with a pinch of salt and transfer this mixture to a bowl.
3. Sauté Mushrooms and Onion: Return the pan to medium heat and add the extra-virgin olive oil. Add the sliced cremini mushrooms and finely chopped yellow onion. Cook for 7 to 8 minutes until the vegetables are soft and flavorful.
4. Add Tomato Paste and Flavorings: Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Cook the mixture for 2 to 3 minutes until the tomato paste caramelizes and darkens to a brick red color. Gradually add the fresh baby spinach, stirring continuously until the greens wilt. Then stir in dried oregano, kosher salt, black pepper, and ground nutmeg to season the sauce.
5. Incorporate Broth, Pumpkin, and Cheese: Add the vegetable broth to the pan, stirring well to release any browned bits stuck to the bottom. Then mix in the pumpkin purée, grated Parmesan cheese, and half (1/2 cup) of the grated fontina cheese. Stir continuously until the fontina cheese melts and the sauce becomes smooth and creamy. Finally, add the drained pasta and toss until all the noodles are evenly coated with the sauce.
6. Bake the Pasta: Transfer the pasta and sauce mixture into a greased 13×9-inch baking dish. Sprinkle the remaining 1 cup of fontina cheese evenly over the top, then distribute the buttery walnut and sage mixture across the surface. Cover the dish loosely with aluminum foil and bake for 15 minutes in the preheated 375ºF oven. Remove the foil and bake for an additional 10 to 15 minutes until the cheese on top is melted, bubbly, and golden brown.

Notes

• Choose tubular or shaped pasta varieties that hold sauce well, like mezzi rigatoni, shells, ziti, fusilli, or farfalle.
• Cooking pasta slightly under al dente is important as it will continue to cook in the oven without becoming mushy.
• Toasting walnuts brings out their flavor and adds crunch to the dish.
• The spinach should be added gradually to ensure it wilts evenly into the sauce.
• Covering with foil during the first part of baking prevents the top from browning too quickly while allowing it to heat through.
• This recipe is vegetarian but not vegan due to the use of Parmesan and fontina cheese.
• For a nuttier flavor, consider using browned butter in place of regular butter while toasting the walnuts.

Keywords: pasta, pumpkin sauce, baked pasta, creamy tomato sauce, vegetarian pasta, pumpkin puree recipe, mitilli rigatoni, baked pasta casserole