Pumpkin Pasta Bake Delight (Print Version)
# Ingredients:
→ Pasta
01 -
1 lb. dry pasta of choice (such as mezzi rigatoni, shells, ziti, fusilli, or farfalle)
→ Walnut-Sage Topping
02 -
2 Tbsp. butter
03 -
1/2 cup finely chopped walnuts
04 -
1 Tbsp. plus 2 tsp. finely chopped fresh sage leaves, divided
→ Vegetables and Aromatics
05 -
2 Tbsp. extra-virgin olive oil
06 -
8 oz. cremini (baby bella) mushrooms, sliced
07 -
1 yellow onion, finely chopped
08 -
4 garlic cloves, minced
09 -
3 to 4 handfuls fresh baby spinach
→ Sauce Base
10 -
1/4 cup tomato paste
11 -
1/2 tsp. crushed red pepper flakes
12 -
1 tsp. dried oregano
13 -
1 tsp. kosher salt
14 -
1/2 tsp. black pepper
15 -
1/4 tsp. ground nutmeg
16 -
3 cups vegetable broth
17 -
1 (15-oz.) can pumpkin purée
→ Cheese
18 -
1/2 cup grated Parmesan cheese
19 -
1 1/2 cups grated fontina cheese, divided
# Instructions:
01 -
Preheat oven to 375ºF. Bring a large pot of generously salted water to a boil. Add the pasta and cook until 2 minutes shy of al dente. Drain and set aside.
02 -
Melt butter in a large sauté pan over medium heat. Add walnuts and 1 Tbsp. sage. Cook for 5 minutes, stirring occasionally, until the walnuts are toasted and aromatic. Season with a pinch of salt and transfer to a bowl.
03 -
In the same pan, heat olive oil over medium heat. Add mushrooms and onion, and cook for about 8 minutes until softened.
04 -
Stir in tomato paste, garlic, and red pepper flakes. Cook for 3 to 4 minutes until the tomato paste caramelizes. Gradually add spinach, stirring until wilted. Add oregano, salt, pepper, nutmeg, and remaining 2 tsp. sage. Pour in vegetable broth while scraping browned bits off the bottom. Stir in pumpkin purée, Parmesan, and 1/2 cup fontina until smooth.
05 -
Add cooked pasta to the sauce and mix until coated. Transfer the mixture to a greased 13x9-inch baking dish. Sprinkle remaining fontina and the walnut-sage topping over the top.
06 -
Cover the dish with foil and bake for 15 minutes. Uncover and bake an additional 10 minutes until the cheese melts and turns golden.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 5 days.
02 -
To freeze, place cooled pasta in a freezer-safe container for up to 3 months.
03 -
Reheat in the microwave with a splash of broth, or in a 350ºF oven until warmed through.