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Pumpkin Sage Pasta Recipe

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★★★★★

4.5 from 147 reviews

This comforting pasta bake combines tender pasta with a rich, creamy pumpkin and cheese sauce, enhanced by flavorful sautéed mushrooms, spinach, and a crunchy walnut-sage topping. Perfect for a hearty, cozy meal baked to golden perfection.

Ingredients

Scale

Pasta

  • 1 lb. dry pasta of choice (such as mezzi rigatoni, shells, ziti, fusilli, or farfalle)

Walnut-Sage Topping

  • 2 Tbsp. butter
  • 1/2 cup finely chopped walnuts
  • 1 Tbsp. finely chopped fresh sage leaves

Sauce and Filling

  • 2 tsp. 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. Preheat and Cook Pasta: Preheat your oven to 375ºF. Bring a large pot of generously salted water to a boil. Add the pasta and cook until it is 2 minutes shy of al dente, so it remains firm but tender. Drain and set aside.
  2. Toast Walnuts and Sage: Melt the butter in a large sauté pan over medium heat. Add the walnuts and 1 tablespoon of sage; cook for 5 minutes until walnuts are toasted and fragrant. Season with a pinch of salt, then transfer this mixture to a bowl.
  3. Sauté Mushrooms and Onions: Return the pan to medium heat, add the olive oil, sliced mushrooms, and chopped onion. Cook until softened and tender, about 8 minutes.
  4. Add Tomato Paste and Spices: Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Cook for 3 to 4 minutes until the tomato paste caramelizes and darkens to a brick red color. Gradually add the baby spinach, stirring continuously until the greens wilt. Mix in the dried oregano, salt, black pepper, nutmeg, and the remaining 2 teaspoons of fresh sage.
  5. Make the Sauce and Combine: Pour in the vegetable broth, scraping to loosen any browned bits from the pan. Stir in the pumpkin purée, Parmesan cheese, and 1/2 cup of the fontina cheese. Continue stirring until the fontina melts and the sauce is smooth. Add the cooked pasta and toss until all noodles are evenly coated with the sauce.
  6. Bake the Pasta: Transfer the pasta mixture to a greased 13×9-inch baking dish. Sprinkle the remaining fontina cheese over the top followed by the buttery walnut-sage mixture. Cover with foil and bake for 15 minutes at 375ºF. Remove the foil and bake for an additional 10 minutes until the cheese is melted and golden brown.

Notes

  • Make sure not to overcook the pasta during boiling since it will continue cooking in the oven.
  • To add extra flavor, you can substitute the vegetable broth with a mushroom broth for a deeper umami taste.
  • Feel free to swap out the walnut topping for pecans or almonds, depending on preference or dietary restrictions.
  • This dish can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
  • For a vegan option, replace the butter with a plant-based alternative and use vegan cheese substitutes while ensuring the broth is vegetable-based.

Keywords: pasta bake, pumpkin pasta, cheesy pasta casserole, baked pasta dish, vegetarian pasta recipe, autumn pasta, pumpkin purée pasta

Find it online: https://cookwithlea.com/pumpkin-sage-pasta-recipe/