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Pumpkin Tomato Pasta Bake with Sage and Walnut Topping Recipe

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5 from 16 reviews

A comforting pasta bake featuring a rich and creamy pumpkin tomato sauce infused with fresh sage, walnuts, and a blend of melted cheeses. This hearty dish combines tender pasta with a flavorful vegetable-based sauce, baked to golden perfection.

Ingredients

Scale

Pasta and Sauce

  • 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
  • 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 Oven 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, meaning it should be firm but tender enough to bite through. Drain the pasta and set it aside.
  2. Toast Walnuts and Sage: In a large sauté pan, melt the butter over medium heat. Add the finely chopped walnuts and fresh sage leaves. Cook for 5 minutes, until the walnuts are toasted and aromatic. Season lightly with salt, then transfer the mixture to a bowl for later use.
  3. Sauté Vegetables: Return the pan to medium heat and add the olive oil. Add the sliced mushrooms and chopped onion, cooking them until soft, about 7 to 8 minutes.
  4. Add Tomato Paste and Seasonings: Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Cook for 2 to 3 minutes until the tomato paste caramelizes and deepens in color. Gradually add the fresh baby spinach, stirring continuously until it wilts. Then add dried oregano, kosher salt, black pepper, and ground nutmeg, stirring to combine.
  5. Make the Pumpkin Tomato Sauce: Pour in the vegetable broth and stir to loosen any browned bits from the pan bottom. Add the pumpkin purée, grated Parmesan cheese, and half of the grated fontina cheese. Stir continuously until the fontina cheese melts and the sauce becomes smooth.
  6. Combine Pasta and Sauce: Add the cooked pasta to the sauce, stirring well to coat all noodles evenly.
  7. Assemble and Bake: Transfer the pasta mixture to a 13×9-inch greased baking dish. Sprinkle the remaining fontina cheese on top, then scatter the buttery walnut and sage mixture over the cheese. Cover loosely with foil and bake at 375ºF for 15 minutes. Remove the foil and bake uncovered for an additional 10 to 15 minutes until the cheese is melted and golden brown.

Notes

  • Use any tubular or shaped pasta that holds sauce well, like rigatoni or shells.
  • For a nuttier flavor, lightly toast the walnuts before chopping.
  • You can substitute fresh sage with 1 tablespoon dried sage if fresh is unavailable.
  • If fontina cheese is not available, use mozzarella or provolone as alternatives.
  • Make sure not to overcook the pasta before baking to avoid mushiness.
  • This dish can be made ahead and refrigerated before baking; add a few extra minutes to the baking time if baking cold from the fridge.

Find it online: https://yummelle.com/pumpkin-tomato-pasta-bake-with-sage-and-walnut-topping-recipe/