Pumpkin Tomato Pasta Bake with Walnuts and Sage Recipe
This comforting Pasta Bake with Pumpkin Tomato Sauce combines tender pasta with a rich, creamy sauce featuring pumpkin purée, tomato paste, mushrooms, and fresh herbs. Toasted walnuts and fresh sage add a delightful crunch and aroma, balanced by a blend of cheeses melted to golden perfection. Perfectly baked until bubbly and golden, this dish is a hearty vegetarian meal with autumnal flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pasta and Nuts
- 1 lb. dry pasta of choice (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 Sauce Base
- 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
Cheeses
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups grated fontina cheese, divided
Instructions
- Preheat oven: Set the oven to 375ºF to warm while you prepare the pasta and sauce.
- Cook pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook for about 2 minutes less than the package’s al dente time so it remains firm but tender. Drain and set aside.
- Toast walnuts and sage: Melt butter in a large sauté pan over medium heat. Add chopped walnuts and fresh sage. Cook for 5 minutes until the walnuts are toasted and aromatic. Season with a pinch of salt and transfer to a bowl.
- Sauté mushrooms and onions: Return the pan to medium heat. Add olive oil, then mushrooms and onions. Cook for about 7 to 8 minutes until softened.
- Add aromatics and greens: Stir in tomato paste, minced garlic, and crushed red pepper flakes. Cook 2 to 3 minutes until the tomato paste caramelizes and darkens. Gradually add the spinach, stirring constantly until wilted. Mix in oregano, salt, pepper, and nutmeg.
- Make pumpkin tomato sauce: Pour in the vegetable broth, stirring to deglaze the pan and lift any browned bits. Add pumpkin purée, Parmesan cheese, and 1/2 cup fontina cheese. Stir continuously until the fontina melts and the sauce becomes smooth.
- Combine pasta and sauce: Add the drained pasta to the sauce and stir thoroughly to coat all noodles evenly.
- Assemble and bake: Transfer the pasta mixture to a greased 13×9-inch baking dish. Top with the remaining 1 cup of fontina cheese and spoon over the toasted walnut-sage mixture. Cover loosely with foil.
- Bake and finish: Bake covered for 15 minutes in the preheated oven at 375ºF. Remove the foil and bake uncovered for an additional 10 to 15 minutes until the cheese is melted and golden brown on top.
Notes
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: Cool completely, then freeze in an airtight, freezer-safe container or zip-top bag for up to 3 months.
- To Reheat: Thaw overnight in the refrigerator if frozen. Reheat single servings in the microwave with a splash of broth or warm the entire casserole in a 350ºF oven until heated through.
Keywords: pasta bake, pumpkin sauce, tomato sauce, vegetarian pasta, baked pasta, autumn recipes, cheesy pasta, walnut sage, cremini mushrooms
