Cheesy pumpkin pasta bake with mushrooms, spinach, creamy pumpkin tomato sauce, and a buttery walnut-sage topping. This baked pumpkin pasta sneaks veggies into every bite and will surely be a fall favorite. 

Why You’ll Love this Pumpkin Pasta Bake:

This dish combines some of the most beloved fall flavors: pumpkin, warm spices, and earthy herbs.

And between the creamy pumpkin sauce and cheesy attributes, I can confidently say it’s healthy comfort food at its finest.

It’s also the tastiest way to sneak in loads of nutrient-rich veggies like pumpkin, tomatoes, mushrooms, and greens. It’s so hearty that even the most devout carnivores will swoon over this vegetarian pasta.

The Ingredients

• Pumpkin Puree: You need one 15-oz. can of pure pumpkin puree (NOT pumpkin pie filling), which adds quintessential fall flavor and creaminess. Pumpkin puree is also rich in fiber and antioxidants for a nutrient boost.
• Pasta: Any pasta shape will do the job here, however avoid using long strands like spaghetti or linguine. I personally love using Mezza rigatoni, which is just a smaller size of rigatoni. Other suitable shapes include shells, ziti or any other tubular pasta, fusilli, or farfalle.
• Tomato Paste: Most vegetarian pasta recipes benefit from a boost of umami, and tomato paste is my go-to. The key is to cook down the tomato paste until it turns brick red and begins sticking to the pan. This helps unlock its full flavor potential, which makes the pasta infinitely more savory.
• Veggies: For meaty texture and more umami flavor, cremini mushrooms do double duty here. I also love adding some kind of green, which adds a pop a color and slew of nutrients. Fresh baby spinach or kale work best.
• Broth: Vegetable or chicken broth work great.
• Herbs/Spices: A mix of fresh sage and rosemary add earthy flavor with peppery undertones. Also in the mix is red pepper flakes and a dash of nutmeg for spice.
• Cheese: This pumpkin pasta bake calls for two types of cheese: grated Parmesan or Pecorino Romano, as well as freshly shredded fontina. Fontina is soft and creamy with a mild, nutty flavor, which is a fabulous complement to the pumpkin. Alternatively, you can use Gruyere, which is a bit more assertive, but equally delicious.
• Walnuts: The finishing touch on this baked pumpkin pasta is a buttery walnut-sage topping. (And trust me, you don’t want to skip this part!) This topping adds so much richness, as well as satisfying crunch. Plus, walnuts are a fabulous source of heart-healthy omega-3 fatty acids.

The Directions:

Step 1: Boil the pasta in a large pot of generously salted water until 2 minutes SHY of al dente. (The pasta should still be firm, though tender enough to bite through.) Drain the pasta into a strainer and set aside.

Step 2: Prepare walnut-sage topping. In a large skillet, melt butter over medium heat. Add walnuts and sage, and cook for about 5 minutes, until the walnuts are toasty and aromatic. Season with a pinch of salt, and transfer mixture to a bowl.

Step 3: Sauté aromatics. Add oil to pan, along with mushrooms and onion. Cook for 7 to 8 minutes, or until soft.

Step 4: Add tomato paste, garlic, and red pepper flakes. Cook mixture for 4 to 5 minutes, or until the tomato paste turns brick red.

Step 5: Add spinach, and stir until wilted.

Step 6: Season mixture with oregano, salt, pepper, and nutmeg.

Step 7: Deglaze pan with vegetable broth. Next, stir in the pumpkin puree and both cheese.

Step 8: Stir in pasta.

Step 9: Transfer pasta to a baking dish. Sprinkle remaining fontina cheese overtop, along with buttery walnut-sage topping.

Step 10: Bake, covered, for 15 minutes. Uncover and continue baking for 10 to 15 more minutes, until cheese is melted and golden.

How to Store and Reheat:

I love prepping a batch at the beginning of the week and enjoying the leftovers when I need a quick, tasty meal. It reheats like a dream!

• To Store. Store leftovers in an airtight storage container in the refrigerator for up to 5 days.
• To Freeze. Place cooled pasta in an airtight freezer-safe container (or ziptop storage bag) in the freezer for up to 3 months.
• To Reheat. If reheating from frozen, let thaw overnight in the refrigerator. Reheat single servings in the microwave with a splash of broth to keep it from drying out. Alternatively, you can reheat the pasta right in the casserole dish in a 350ºF oven until warm throughout.

Serving Suggestions:

This pasta is plenty satiating on it’s own, however it also pairs well with a salad, roasted veggies, or meatballs. Here are a few of my favorite pairings:

• Salad: You can’t beat this Warm Brussels Salad as a speedy, crunchy compliment. Alternatively, this Brussels Salad with pears and pecans is always a crowd pleaser.
• Veggies: For an extra dose of veggie goodness, serve this pasta with a side of roasted or sautéed veggies. I especially love it with Sautéed Broccoli or Parmesan Roasted Cauliflower.
• Meatballs: Sage Turkey Meatballs, Chicken Zucchini Meatballs, or Chickpea Meatballs.

Recommended Tools:

• Sturdy non-slip cutting board. The best cutting board for all your slicing and dicing needs. I use it every single day for all my cooking ventures.
• Cheese grater. I use this box grater, which makes for effortless, efficient grating.
• Baking dish: Staub makes the best of the best ceramic bakeware. They’re easy to clean and incredibly durable. I’ve had mine for YEARS and they still function as brand new.
• Stockpot. This one has a removable strainer insert, which is so convenient for removing the pasta with ease.

More Fall Pasta Recipes

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Pumpkin alla Vodka Pasta

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Spicy Pumpkin and Feta Stuffed Shells

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Spaghetti Squash with Pumpkin Pasta Sauce

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Sage Turkey Meatballs with Pumpkin Orzo

If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!