Pumpkin Tomato Pasta Bake with Sage and Walnut Topping Recipe

If you love cozy, comforting meals that feel like a big warm hug, you’re going to adore this Pumpkin Tomato Pasta Bake with Sage and Walnut Topping Recipe. It’s one of those dishes I turn to when I want something hearty but with a little twist—creamy pumpkin meets zesty tomato sauce, topped off with crunchy walnuts and fresh sage for a perfect autumn vibe. Stick with me, and I’ll walk you through every step so you nail it just like I do at home.

Ingredients & Why They Work

Every ingredient in this Pumpkin Tomato Pasta Bake with Sage and Walnut Topping Recipe plays a thoughtful role, creating balance in flavor and texture. Choosing the right pasta and fresh sage can really elevate the dish, so I’ll share a few tips on what to grab when shopping.

• Pasta: I like mezzi rigatoni or ziti because they hold sauce well and the tubular shape traps those luscious pumpkin-tomato bits.
• Butter: Adds richness and also helps toast the walnuts and sage perfectly for that toasty aroma.
• Walnuts: Freshly chopped and toasted bring crunch and earthy flavor that’s a great contrast to creamy pasta.
• Fresh Sage: This herb gives a woodsy, slightly peppery flavor that pairs beautifully with pumpkin.
• Olive Oil: Use good quality extra virgin for sautéing mushrooms and onions to keep flavors bright.
• Cremini Mushrooms: They soak up flavors and add umami depth without overpowering the sauce.
• Yellow Onion: Builds the savory foundation; finely chopped so it melts nicely into the sauce.
• Tomato Paste: Concentrated tomato flavor and caramelizes easily, lending sweetness and complexity.
• Garlic: Fresh and minced for that punch of flavor you expect in any great pasta dish.
• Red Pepper Flakes: Just a pinch wakes up the sauce with a gentle heat that keeps things interesting.
• Baby Spinach: Adds freshness and nutrition without weighing down the sauce.
• Dried Oregano: Brings warmth and a classic Italian feel.
• Kosher Salt & Black Pepper: Essential for seasoning; adjust to your taste.
• Ground Nutmeg: A pinch enhances pumpkin’s natural sweetness and complexity.
• Vegetable Broth: Creates the saucy base and helps meld all ingredients.
• Pumpkin Purée: Not pumpkin pie filling — pure pumpkin for savory depth and silky texture.
• Parmesan Cheese: Sharp and salty, it adds umami and richness.
• Fontina Cheese: Melts beautifully, creating a luscious gooey top and sauce.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love how versatile this Pumpkin Tomato Pasta Bake with Sage and Walnut Topping Recipe is — it invites you to tweak it based on what you love or have on hand. Don’t be shy to customize it, because that’s how it becomes truly your own.

• Variation: Sometimes I swap walnuts for pecans or even toasted hazelnuts for a different kind of crunch and nuttiness.
• Vegetarian Mod: This is already vegetarian, but you could add sautéed kale or roasted butternut squash for extra veggies.
• Cheese Options: If you don’t have fontina, mozzarella or a mild cheddar works; Parmesan is key for that salty bite.
• Spice it Up: Add more crushed red pepper flakes if you like some heat, or a sprinkle of smoked paprika for a smoky twist.

Step-by-Step: How I Make Pumpkin Tomato Pasta Bake with Sage and Walnut Topping Recipe

Step 1: Prep Your Pasta Perfectly

Start by bringing a large pot of salted water to a rolling boil. Cook your pasta until it’s just shy of al dente — about 2 minutes less than package instructions. This way, it finishes cooking perfectly while baking without getting mushy. Drain and set aside, allowing a little steam to escape so it doesn’t get gummy.

Step 2: Toast Walnuts and Sage for Maximum Flavor

Melt butter in a wide sauté pan on medium heat, then toss in your walnuts and fresh sage. Stir often as they gently toast for about 5 minutes, releasing that amazing nutty aroma and crisping the sage leaves. A pinch of salt here really brings out their flavor. Once done, transfer to a bowl so they don’t overcook.

Step 3: Build a Flavorful Base

In the same pan, add olive oil along with sliced mushrooms and finely chopped onion. Sauté until they’re soft and fragrant — about 7 to 8 minutes. You’ll want the mushrooms to release their moisture and the onions to caramelize slightly without browning too much.
Next, stir in tomato paste, minced garlic, and crushed red pepper flakes. Cook for 2 to 3 minutes until the paste darkens to a rich brick red, which means you’re getting that deep savory flavor kicking in.

Step 4: Bring in the Greens and Spices

Slowly add your baby spinach, stirring continuously until it wilts down. Then sprinkle in dried oregano, plenty of kosher salt, black pepper, and a pinch of ground nutmeg. That nutmeg is a subtle magic touch — it complements the pumpkin’s sweetness without standing out.

Step 5: Make the Creamy Pumpkin Tomato Sauce

Pour in the vegetable broth and use your spoon to scrape up any browned bits on the bottom of the pan — those are packed with flavor. Stir in the pumpkin purée, Parmesan, and half of your fontina cheese. Keep stirring gently over low-to-medium heat until the fontina melts smoothly into the sauce, creating a luscious, creamy texture that hugs every pasta piece.

Step 6: Combine and Bake

Fold your pasta into the sauce, ensuring every noodle is coated with that unbeatable pumpkin tomato mixture. Transfer everything into a greased 13×9-inch baking dish. Scatter the remaining fontina cheese evenly on top, followed by your walnut and sage mixture. Cover loosely with foil and bake at 375ºF for 15 minutes, then uncover and bake for an additional 10 to 15 minutes until the cheese is bubbly and beautifully golden.

How to Serve Pumpkin Tomato Pasta Bake with Sage and Walnut Topping Recipe

Garnishes

I always sprinkle a little extra fresh sage leaves on top after baking for color and that fresh punch. A drizzle of good olive oil or a few shavings of Parmesan right before serving adds a little elegance. Sometimes, a tiny pinch of flaky sea salt on the walnut topping really pops the flavors too.

Side Dishes

This pasta bake is pretty hearty on its own, but I love pairing it with a crisp green salad dressed lightly with lemon and olive oil to cut through the richness. Roasted root vegetables or a warm crusty loaf of bread are also fantastic companions—great for soaking up any leftover sauce.

Creative Ways to Present

For special occasions, I like to serve this dish in individual ramekins so every guest gets their own perfectly browned, nutty top. Or, layer it in a cast iron skillet at the table—everything feels more festive when it comes straight from the oven still bubbling and golden.

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the fridge for up to 3 days. I usually leave out the walnut topping if I’m saving some to bake later since nuts soften in the fridge—then just toast fresh walnuts before reheating.

Freezing

This pasta bake freezes well, which is a lifesaver on busy weeks. I freeze it without the walnut topping and add that fresh after reheating. Wrap tightly with foil and plastic wrap, and it’ll keep for up to 3 months.

Reheating

Reheat leftovers in a 350ºF oven, covered with foil for about 20 minutes until warmed through. Then add the walnuts or sprinkle some more cheese on top and broil for a couple of minutes if you want that melty golden finish back.

FAQs

Final Thoughts

This Pumpkin Tomato Pasta Bake with Sage and Walnut Topping Recipe has been my go-to cozy meal since the first time I whipped it up on a chilly fall evening. It’s comforting yet fresh, with that unbeatable combo of creamy, tangy, and crunchy textures that keeps me coming back for more—and I know you’ll love it just as much. So go ahead, gather your ingredients, invite some good company, and create a dish that feels like home in every bite.

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