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Pumpkin Tomato Pasta Bake with Walnuts and Sage Recipe

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4.2 from 4 reviews

  • Author: Molly
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

A comforting and flavorful pasta bake featuring a creamy pumpkin tomato sauce with savory mushrooms, toasted walnuts, and fresh sage, topped with melted fontina and Parmesan cheeses for a hearty vegetarian meal.

Ingredients

Pasta and Nuts

  • 1 lb. dry pasta of choice (such as 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 Aromatics

  • 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

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 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, ensuring it’s firm but tender to bite. Drain and set aside.
  2. Toast walnuts and sage: Melt butter in a large sauté pan over medium heat. Add walnuts and fresh sage; cook for 5 minutes until the walnuts are toasted and aromatic. Season with a pinch of salt and transfer the mixture to a bowl.
  3. Sauté mushrooms and onions: Return pan to medium heat. Add olive oil, sliced mushrooms, and chopped onion. Cook for 7 to 8 minutes until softened.
  4. Add tomato paste and spices: Stir in tomato paste, minced garlic, and crushed red pepper flakes. Cook for 2 to 3 minutes until the tomato paste caramelizes and deepens to a brick red color. Gradually add spinach, stirring until wilted. Mix in dried oregano, salt, and black pepper.
  5. Make pumpkin tomato sauce: Pour in vegetable broth, stirring to loosen any browned bits stuck to the pan. Add pumpkin purée, Parmesan cheese, and 1/2 cup of fontina cheese. Stir continuously until the fontina melts and the sauce becomes smooth. Add cooked pasta and stir until noodles are evenly coated with the sauce.
  6. Assemble and bake: Transfer the pasta mixture to a greased 13×9-inch baking dish. Sprinkle the remaining fontina cheese evenly on top, then scatter the walnut-sage mixture over it. Cover loosely with foil and bake at 375ºF for 15 minutes. Remove foil and bake uncovered for an additional 10 to 15 minutes until the cheese is melted and golden.

Notes

  • Use tubular or short pasta shapes that hold sauce well, such as mezzi rigatoni, shells, or ziti.
  • Watching the pasta closely as it cooks is important to prevent overcooking; it should be just shy of al dente before baking.
  • Toasting the walnuts with sage enhances flavor and adds a crunchy texture contrast.
  • If you prefer a milder dish, reduce or omit the crushed red pepper flakes.
  • Leftovers reheat well in the oven or microwave, though sauce may thicken upon standing.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Pasta Bake
  • Method: Baking
  • Cuisine: American-Italian Fusion

Find it online: https://recipeglimpse.com/pumpkin-tomato-pasta-bake-with-walnuts-and-sage-recipe/