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Pasta Bake with Pumpkin Tomato Sauce

Cozy Pasta Bake with Pumpkin Tomato Sauce for Fall Comfort

This Pasta Bake with Pumpkin Tomato Sauce is a perfect vegetarian comfort food for fall, featuring creamy pumpkin sauce, earthy mushrooms, and fresh spinach.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb Dry Pasta Any tubular shape like ziti or fusilli
For the Flavor Base
  • 2 Tbsp Unsalted Butter Or olive oil as a vegan alternative
  • 2 Tbsp Extra-Virgin Olive Oil Any cooking oil can be used
  • 1 Yellow Onion Finely chopped
  • 8 oz Cremini Mushrooms Sliced
  • 4 Garlic Cloves Minced
  • 1/2 tsp Crushed Red Pepper Flakes Adjust to taste
For the Greens
  • 3 to 4 handfuls Fresh Baby Spinach Or kale
  • 1 tsp Dried Oregano Or Italian seasoning
For the Sauce
  • 1/4 cup Tomato Paste Or crushed tomatoes
  • 1/4 tsp Ground Nutmeg Use sparingly if substituting
  • 3 cups Vegetable Broth Can use chicken broth
  • 1 can Pumpkin Purée 15 oz
For the Cheesy Topping
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast as a vegan alternative
  • 1 1/2 cups Grated Fontina Cheese Divided for topping
For the Crunchy Finish
  • 1/2 cup Walnuts Finely chopped
  • 1 Tbsp plus 2 tsp Fresh Sage Finely chopped

Equipment

  • Large Pot
  • Large Skillet
  • baking dish
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and cookware.
  2. Bring a large pot of salted water to a boil and cook the dry pasta until 2 minutes shy of al dente. Drain and set aside.
  3. Melt 2 tablespoons of butter in a skillet. Toast the walnuts and sage for about 5 minutes.
  4. Add the olive oil, onion, and mushrooms to the skillet. Sauté for about 8 minutes.
  5. Stir in the tomato paste, garlic, and red pepper flakes. Cook until the paste is vibrant.
  6. Add spinach, oregano, salt, pepper, and nutmeg to the skillet until wilted.
  7. Pour in the vegetable broth and stir in the pumpkin purée. Add cheeses and heat until smooth.
  8. Fold the cooked pasta into the creamy pumpkin sauce until fully coated.
  9. Transfer to a greased baking dish, top with remaining fontina cheese and walnut-sage mixture.
  10. Cover with foil and bake for 15 minutes, then uncover and bake for another 10 until golden and bubbly.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months. Thaw overnight before reheating.

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