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Pasta Bake with Pumpkin Tomato Sauce

Pasta Bake with Pumpkin Tomato Sauce
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Indulge in the comforting warmth of our Pasta Bake with Pumpkin Tomato Sauce, a delightful blend of cheesy goodness and seasonal flavors. This dish features creamy pumpkin sauce, sautéed mushrooms, and fresh spinach, all layered between hearty pasta. Topped with a buttery walnut-sage mixture, it not only satisfies your taste buds but also sneaks in nutritious veggies, making it a perfect choice for cozy dinners or gatherings. Easy to prepare and ideal for leftovers, this pasta bake is sure to impress family and friends alike.

Ingredients

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  • 1 lb dry pasta (mezzi rigatoni, shells, ziti, or fusilli)
  • 2 Tbsp butter
  • 8 oz cremini mushrooms, sliced
  • 1 yellow onion, finely chopped
  • 1/4 cup tomato paste
  • 4 garlic cloves, minced
  • 3 cups vegetable broth
  • 1 (15 oz) can pumpkin purée
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups grated fontina cheese (divided)
  • Fresh spinach and walnuts for added flavor

Instructions

  1. Preheat the oven to 375ºF. Boil salted water in a large pot and cook pasta until just under al dente. Drain and set aside.
  2. In a sauté pan, melt butter and toast walnuts with sage until fragrant; transfer to a bowl.
  3. In the same pan, cook onions and mushrooms until soft. Add tomato paste, garlic, and red pepper flakes; cook until caramelized.
  4. Stir in fresh spinach until wilted, then mix in seasonings.
  5. Add vegetable broth and pumpkin purée; stir in cheeses until smooth. Combine with cooked pasta.
  6. Transfer to a baking dish; top with remaining cheese and walnut-sage mixture. Cover with foil and bake for 15 minutes; remove foil and bake an additional 10-15 minutes or until golden.

Nutrition

Find it online: https://wholesomedishes.com/pasta-bake-with-pumpkin-tomato-sauce/

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