As the crisp autumn leaves begin to fall, I find myself craving the heartwarming dishes that define this cozy season. Enter my Cheesy Pumpkin Pasta Bake with Mushroom and Sage, a delicious combination that perfectly captures the essence of comfort food. This recipe is not only a delightful way to incorporate healthy veggies into your meal but also allows you to customize the pasta type and cheese to suit your tastes. With a quick prep time and satisfying layers of creamy pumpkin-tomato sauce enveloping each bite of al dente pasta, it’s the ideal dish for both family gatherings and cozy nights in. Ready to warm up your kitchen with a dish that brings everyone together? Let’s dive in!
Why is this pasta bake a must-try?
Comforting flavors: This Cheesy Pumpkin Pasta Bake beautifully blends savory pumpkin and earthy mushrooms, creating a dish that wraps you in warmth.
Customizable: With options to substitute pasta types and cheeses, you can craft your bake just the way you like it!
Quick preparation: Perfect for busy evenings, this recipe comes together swiftly without compromising on flavor.
Vegetarian delight: Packed with vibrant veggies like spinach, this dish is a fantastic way to enjoy a hearty meal that pleases everyone.
Crowd-pleaser: It’s hearty, creamy, and satisfying—ideal for gatherings or a cozy night in. Serve it alongside a fresh side salad or crusty bread for a complete meal!
Pasta Bake with Pumpkin Tomato Sauce Ingredients
For the Pasta Base
• Dry Pasta – 1 lb. – Serves as the sturdy foundation for the dish; try mezzi rigatoni or fusilli for a fun twist.
For the Sauce
• Unsalted Butter – 2 Tbsp. – Adds rich flavor and helps toast the walnuts to perfection.
• Extra-Virgin Olive Oil – 2 Tbsp. – Provides healthy fats for sautéing those savory veggies.
• Cremini Mushrooms – 8 oz., sliced – Imparts a meaty texture and distinct umami flavor; button mushrooms are a great substitute.
• Yellow Onion – 1, finely chopped – Builds sweetness and depth when sautéed just right.
• Garlic Cloves – 4, minced – Enriches the dish with aromatic notes that enhance every bite.
• Crushed Red Pepper Flakes – 1/2 tsp. – Adds a gentle kick; you can easily omit if you prefer a milder sauce.
• Tomato Paste – 1/4 cup – Essential for giving the sauce a robust tomato flavor.
• Vegetable Broth – 3 cups – The liquid gold that brings everything together; opt for low-sodium for a healthier option.
• Pumpkin Purée – 1 (15 oz.) can – The star of the show that creates a creamy and flavorful sauce.
For the Veggies
• Fresh Baby Spinach – 3 to 4 handfuls – Infuses nutrients and bulk; kale also works beautifully here.
• Fresh Sage – 1 Tbsp. + 2 tsp., chopped – Delivers warm, herbal tones; dried sage can stand in if needed.
• Dried Oregano – 1 tsp. – A must-have for that classic Italian flavor profile.
• Kosher Salt – 1 tsp. – Essential for seasoning and amplifying the dish’s depth.
• Black Pepper – 1/2 tsp. – Adds a touch of heat; adjust to suit your palate.
• Ground Nutmeg – 1/4 tsp. – A warm spice perfect for enhancing the pumpkin’s natural sweetness.
For the Toppings
• Walnuts – 1/2 cup, finely chopped – Adds a crunchy texture and nutty flavor, though pecans or almonds can be used instead.
• Grated Parmesan Cheese – 1/2 cup – Imparts a savory punch; Pecorino can offer a delightful twist.
• Grated Fontina Cheese – 1 1/2 cups, divided – Melts wonderfully for that creamy finish, with Gruyère or mozzarella as excellent substitutions.
This incredible Pasta Bake with Pumpkin Tomato Sauce is sure to become a beloved dish in your home!
Step‑by‑Step Instructions for Cheesy Pumpkin Pasta Bake with Mushroom and Sage
Step 1: Preheat the Oven
Begin by preheating your oven to 375ºF (190ºC). This creates the perfect environment for your Cheesy Pumpkin Pasta Bake to develop that golden, bubbling top as it cooks. While the oven warms up, gather your ingredients to streamline the cooking process and ensure you have everything at hand.
Step 2: Cook the Pasta
In a large pot, bring salted water to a boil over high heat. Once boiling, add your choice of dry pasta and cook for about 8-10 minutes—just shy of al dente, as it will finish cooking in the bake. Drain the pasta and set it aside, allowing any excess moisture to escape while you move to the next steps.
Step 3: Toast the Walnuts
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat until it begins to foam. Add the chopped walnuts and 1 tablespoon of fresh sage, stirring frequently for about 5 minutes or until fragrant and lightly toasted. Once ready, remove them from the skillet and set aside to mix into the topping later.
Step 4: Sauté the Vegetables
Using the same skillet, add 2 tablespoons of extra-virgin olive oil and heat over medium-high. Toss in the sliced cremini mushrooms and finely chopped yellow onion, sautéing for about 8 minutes until softened and slightly golden. This step infuses your Cheesy Pumpkin Pasta Bake with rich, deep flavors that mimic the essence of fall.
Step 5: Build the Sauce
Next, stir in 1/4 cup of tomato paste, minced garlic cloves, and 1/2 teaspoon of crushed red pepper flakes. Allow this mixture to caramelize for 4-5 minutes, stirring occasionally, until it deepens in color and aroma. The tomato paste will create a robust base for your pumpkin sauce, enhancing the overall flavor profile.
Step 6: Incorporate the Spinach and Spices
Gradually add the fresh baby spinach, stirring until it wilts down completely, which should take about 2-3 minutes. Season the mixture with 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and a touch of 1/4 teaspoon ground nutmeg. These spices will harmonize the flavors in your Cheesy Pumpkin Pasta Bake.
Step 7: Create the Creamy Sauce
Next, deglaze the skillet with 3 cups of vegetable broth, scraping up any browned bits from the bottom for extra flavor. Stir in the pumpkin purée, 1/2 cup of grated Parmesan, and 1/2 cup of grated Fontina cheese until thoroughly melted and creamy. This decadent sauce envelops your pasta perfectly, ensuring every bite is a cheesy delight.
Step 8: Combine and Transfer
Add the cooked pasta to the creamy sauce in the skillet, mixing until every piece is well-coated. Transfer the mixture into a greased baking dish, smoothing the top evenly. Then, sprinkle the remaining Fontina cheese and walnut-sage mixture over the top for that perfect crunchy finish in your Cheesy Pumpkin Pasta Bake.
Step 9: Bake to Perfection
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 15 minutes, then uncover and bake for an additional 5-10 minutes, until the top is golden brown and bubbling. The combination of textures will make your pasta bake irresistible.
Step 10: Let It Rest
Once baked to perfection, remove from the oven and let your Cheesy Pumpkin Pasta Bake sit for a few minutes before serving. This resting time allows the flavors to meld beautifully and makes it easier to scoop out portions. Serve warm alongside your favorite salad or crusty bread for a heartwarming meal.
What to Serve with Cheesy Pumpkin Pasta Bake with Mushroom and Sage?
Cozy up your table with delightful accompaniments that harmonize perfectly with this creamy, veggie-packed pasta bake.
Mixed Green Salad: A refreshing salad with a zesty vinaigrette adds crunch and balances the rich flavors of the bake.
Garlic Bread: Warm, crusty garlic bread is perfect for scooping up cheesy bites, providing a delightful contrast in texture.
Roasted Brussels Sprouts: Slightly caramelized, these sprouts introduce a savory depth that beautifully complements the dish’s creaminess. Their crispy edges are a treat!
Herbed Quinoa: This fluffy, nutrient-rich side brings an earthy flavor connection, while fresh herbs elevate the freshness of the meal.
Crispy Potato Wedges: Seasoned and roasted until golden, they offer a hearty side that pairs wonderfully with the pasta bake’s creamy sauce.
Chardonnay: A glass of chilled Chardonnay will enhance the savory notes of the dish, marrying perfectly with the pumpkin and sage flavors.
Apple Crisp: Sweeten the end of your comforting meal with a warm apple crisp topped with vanilla ice cream, rounding out your fall-inspired feast beautifully.
Make Ahead Options
These Cheesy Pumpkin Pasta Bakes are perfect for meal prep enthusiasts! You can prepare the sauce and cook the pasta up to 24 hours in advance. Simply sauté the vegetables and mix in the pumpkin purée for a rich flavor. Store the sauce and cooked pasta separately in the refrigerator to maintain quality, keeping them fresh until you’re ready to assemble. When you’re set to serve, combine the pasta and sauce in a greased baking dish, then sprinkle with cheese and the walnut-sage topping. Bake as directed, for delicious, restaurant-quality results with minimal fuss, making weeknight dinners a breeze!
How to Store and Freeze Cheesy Pumpkin Pasta Bake
Fridge: Store leftovers in an airtight container for up to 5 days. Reheat gently in the oven or microwave until warmed through to maintain creaminess.
Freezer: This Cheesy Pumpkin Pasta Bake freezes beautifully. Cool completely and transfer to a freezer-safe container. It can be frozen for up to 3 months.
Reheating: To reheat, thaw overnight in the fridge. Bake in a preheated oven at 350ºF (175ºC) covered for 20-25 minutes, or until heated through.
Portioning: Consider dividing into individual servings before freezing for quick meals on busy nights. Each portion will retain its comforting flavors when reheated.
Expert Tips for Cheesy Pumpkin Pasta Bake
Pasta Perfection: Ensure your pasta is cooked al dente before baking; this prevents it from becoming mushy in the oven.
Layer Wisely: When mixing the creamy pumpkin tomato sauce with the pasta, ensure everything is evenly coated to avoid dry patches in your bake.
Cheese Options: Try mixing different cheeses for a richer flavor profile; combining Fontina with gouda or cheddar adds lovely depth to the dish.
Add Color: Don’t hesitate to toss in colorful veggies like bell peppers or roasted butternut squash for added nutrition and visual appeal in your pasta bake with pumpkin tomato sauce.
Make Ahead Magic: Prepare the dish a day in advance; allowing the flavors to develop overnight makes for an even tastier bake when it’s time to serve.
Store Smart: Leftovers are great! Store them in an airtight container in the fridge for up to five days, maintaining all the cheesy goodness for your next meal.
Pasta Bake with Pumpkin Tomato Sauce Variations
Feel free to explore different flavors and textures to make this recipe your own!
- Whole Grain Pasta: Switch to whole grain or gluten-free pasta for a healthier twist. You’ll add excellent fiber without sacrificing taste.
- Cheese Swap: Use a blend of mozzarella and cheddar for a milder flavor and great melting quality. Experimenting with cheese opens up a world of creamy delight!
- Add Veggies: Toss in roasted butternut squash or zucchini for an additional layer of flavor and nutrition. The more veggies, the merrier!
- Protein Boost: Incorporate cooked Italian sausage or chickpeas for a heartier meal. This transforms your pasta bake into a balanced dish sure to satisfy even the hungriest appetites.
- Herb Variation: Substitute fresh sage for thyme or rosemary. Each herb lends a unique flavor that beautifully complements pumpkin, so don’t hesitate to try different combinations.
- Spice It Up: For an extra kick, mix in jalapeños or your favorite hot sauce. Adjust to your taste; a little spice can elevate the comfort level!
- Nutty Topping: Mix in some toasted pine nuts along with the walnuts for an additional crunchy topping. The more textures in your bake, the better!
- Creamy Dairy-Free: Replace the cheese and butter with dairy-free alternatives, like coconut cream and nutritional yeast, for a vegan-friendly option. You can revel in comfort without compromising dietary preferences.
For a touch of sweetness, consider serving alongside a Berry Croissant Bake, or finish off with a light dessert like Bake Mini Banana Cream Pies. Happy cooking!
Cheesy Pumpkin Pasta Bake with Mushroom and Sage Recipe FAQs
What is the best way to choose ripe pumpkin for pumpkin purée?
Absolutely! When selecting fresh pumpkin, look for one with a firm, smooth skin that is free of dark spots or blemishes. The pumpkin should feel heavy for its size, indicating it’s full of moisture. If you prefer canned pumpkin, ensure it’s 100% pure pumpkin purée and not pumpkin pie filling, which contains added sugars and spices.
How long can I store leftovers of this pasta bake in the fridge?
Leftovers of the Cheesy Pumpkin Pasta Bake can be stored in an airtight container in the refrigerator for up to 5 days. Just remember to reheat gently in the oven or microwave to maintain the creaminess of the cheese sauce.
Can I freeze the Cheesy Pumpkin Pasta Bake for later?
Very much! This pasta bake freezes beautifully. After cooling completely, transfer it to a freezer-safe container and it can be enjoyed for up to 3 months. For easy meals, consider portioning it into individual servings before freezing. Just thaw in the fridge overnight before reheating.
What should I do if my pasta bake turns out too dry?
If your pasta bake comes out dry, you can add a splash of vegetable broth or milk to retain moisture when reheating. Be sure to stir it well to evenly distribute the liquid. To prevent this next time, make sure the pasta is cooked al dente and that the sauce is well combined before baking.
Are there any common allergens in this recipe that I should be aware of?
Yes, this recipe contains dairy (cheese and butter), nuts (walnuts), and gluten (from pasta). If you have allergies, feel free to swap out the cheese for non-dairy options and the pasta for gluten-free varieties. Always check product labels to ensure they fit your dietary needs.
Can I make the pumpkin pasta bake vegan?
Absolutely! To make this dish vegan-friendly, you can replace the cheese with store-bought vegan cheese or nutritional yeast for a cheesy flavor. Use a plant-based butter or olive oil, and ensure your pasta is egg-free. You’ll still get all the delicious flavors without any animal products!
Cozy Pasta Bake with Pumpkin Tomato Sauce for Fall Comfort
Ingredients
Equipment
Method
- Preheat your oven to 375ºF (190ºC).
- In a large pot, bring salted water to a boil. Cook dry pasta for about 8-10 minutes until just shy of al dente.
- Melt 2 tablespoons of unsalted butter in a large skillet, add chopped walnuts and 1 tablespoon of fresh sage, cooking for about 5 minutes.
- In the same skillet, add 2 tablespoons of extra-virgin olive oil, then sliced cremini mushrooms and chopped onion; sauté for about 8 minutes.
- Stir in tomato paste, minced garlic cloves, and crushed red pepper flakes; caramelize for 4-5 minutes.
- Add the fresh baby spinach and stir until wilted; season with oregano, kosher salt, black pepper, and ground nutmeg.
- Deglaze the skillet with vegetable broth, then stir in pumpkin purée, grated Parmesan, and grated Fontina until creamy.
- Mix the cooked pasta into the creamy sauce, transfer to a greased baking dish, and top with remaining Fontina and walnut-sage mixture.
- Cover with foil, bake for 15 minutes, then uncover and bake for another 5-10 minutes.
- Let the dish rest for a few minutes before serving.