Description
Creamy pumpkin pasta bake with mushrooms, spinach, savory pumpkin tomato sauce, melted fontina, Parmesan, and a buttery walnut-sage topping.
Ingredients
Scale
- 1 pound dry pasta, such as mezzi rigatoni, shells, ziti, fusilli, or farfalle
- 2 tablespoons butter
- 1/2 cup finely chopped walnuts
- 2 tablespoons finely chopped fresh sage leaves
- 2 tablespoons extra-virgin olive oil
- 8 ounces cremini mushrooms, sliced
- 1 yellow onion, finely chopped
- 1/4 cup tomato paste
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 3 to 4 large handfuls fresh baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more for the pasta water
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 3 cups vegetable broth
- 1 15-ounce can pumpkin puree
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups grated fontina cheese, divided
- Nonstick cooking spray or butter for the baking dish
Instructions
- Preheat the oven to 375°F and lightly grease a 13-by-9-inch baking dish.
- Bring a large pot of generously salted water to a boil. Add the pasta and cook for two minutes less than the package’s al dente time. Drain without rinsing.
- Melt the butter in a large sauté pan over medium heat. Add the walnuts and sage and cook for about five minutes, stirring often, until toasted and fragrant.
- Season the walnut mixture with a pinch of salt, transfer it to a bowl, and set it aside.
- Return the pan to medium heat. Add the olive oil, mushrooms, and onion. Cook for seven to eight minutes until softened and lightly browned.
- Add the tomato paste, garlic, and crushed red pepper flakes. Cook for two to three minutes until the tomato paste darkens to brick red.
- Add the spinach gradually and stir until wilted. Mix in the oregano, kosher salt, black pepper, and nutmeg.
- Pour in the vegetable broth and scrape any browned bits from the bottom of the pan.
- Stir in the pumpkin puree, Parmesan, and 1/2 cup fontina. Continue stirring until the cheese melts and the sauce becomes smooth.
- Add the drained pasta and toss until every piece is coated in sauce.
- Transfer the pasta mixture to the prepared baking dish. Top with the remaining fontina and the walnut-sage mixture.
- Cover loosely with foil and bake for 15 minutes.
- Remove the foil and bake for another 10 to 15 minutes, until the cheese melts and turns golden.
- Rest for five minutes before serving.
Notes
- Use plain pumpkin puree rather than sweetened pumpkin pie filling.
- Cook the pasta two minutes shy of al dente because it will continue cooking in the oven.
- Store cooled leftovers in an airtight container in the refrigerator for up to five days.
- Freeze cooled portions in freezer-safe containers for up to three months.
- Thaw frozen pasta overnight in the refrigerator before reheating.
- Reheat individual servings with a splash of vegetable broth to keep the pasta moist.
- For a creamier variation, stir one cup of whole-milk ricotta into the sauced pasta before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 9
- Sodium: 770
- Fat: 25
- Saturated Fat: 7
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 68
- Fiber: 22
- Protein: 22
- Cholesterol: 35