Pasta Bake with Pumpkin Tomato Sauce
Indulge in the warmth and comfort of our Pasta Bake with Pumpkin Tomato Sauce. This delightful dish combines creamy pumpkin and tangy tomatoes, enriched with earthy mushrooms and fresh spinach. Topped with a buttery walnut-sage mixture and melted cheese, it transforms traditional pasta bakes into an elegant culinary experience. Perfect for weeknight dinners or festive gatherings, this recipe not only satisfies your cravings but also sneaks in essential veggies, making it a wholesome choice for all.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 lb dry pasta (like mezzi rigatoni or ziti)
- 2 Tbsp butter
- 1/2 cup finely chopped walnuts
- 8 oz cremini mushrooms, sliced
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 (15 oz) can pumpkin purée
- 3 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups grated fontina cheese
Instructions
- Preheat the oven to 375°F.
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- In a sauté pan, melt butter and toast walnuts with sage for about five minutes.
- Sauté onions and mushrooms until softened; add garlic and tomato paste, cooking until caramelized.
- Stir in spinach, spices, broth, pumpkin purée, Parmesan, and half of the fontina until smooth.
- Mix cooked pasta into the sauce, then transfer to a greased baking dish.
- Top with remaining fontina and walnut-sage mixture; cover with foil.
- Bake for 15 minutes covered, then uncover for another 10 minutes until golden.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 40mg
Find it online: https://firstfoodie.com/pasta-bake-with-pumpkin-tomato-sauce/