Pumpkin Tomato Pasta Bake with Walnuts and Sage Recipe

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If you’re looking for a soulful, cozy dish that combines the comforting warmth of autumn flavors with the satisfying heartiness of pasta, the Pumpkin Tomato Pasta Bake with Walnuts and Sage Recipe is an absolute winner. This delightful bake brings together creamy pumpkin purée and vibrant tomato notes, enhanced by crunchy toasted walnuts and fragrant sage, creating a dish that’s perfect for family dinners or impressing guests with its rustic charm and balanced, rich flavors.

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role, providing layers of texture, flavor, and color that come together effortlessly. From the tender pasta to the earthy mushrooms and the aromatic sage, these simple staples transform basic pantry items into a show-stopping meal.

• 1 lb dry pasta (mezzi rigatoni, shells, ziti, fusilli, or farfalle): Choose your favorite shape — it should hold sauce well for maximum flavor in every bite.
• 2 tablespoons butter: Provides richness and helps toast the walnuts beautifully.
• ½ cup finely chopped walnuts: Adds a toasty crunch and earthy depth to the topping.
• 1 tablespoon + 2 teaspoons fresh sage, finely chopped: Infuses a wonderful herbal aroma and warmth throughout the dish.
• 2 tablespoons extra-virgin olive oil: Perfect for sautéing veggies and bringing everything together smoothly.
• 8 oz cremini (baby bella) mushrooms, sliced: Brings earthiness and a meaty texture that complements the creamy sauce.
• 1 yellow onion, finely chopped: Adds sweetness and a flavor base that elevates the entire bake.
• ¼ cup tomato paste: Delivers concentrated tomato flavor and vibrant color to the sauce.
• 4 garlic cloves, minced: Gives a fragrant kick that’s essential for a flavorful sauce.
• ½ teaspoon crushed red pepper flakes: Adds just a touch of heat to balance the creaminess.
• 3–4 handfuls fresh baby spinach: Brings a fresh, slightly bitter contrast and a pop of green.
• 1 teaspoon dried oregano: Introduces warm Mediterranean notes.
• 1 teaspoon kosher salt: Enhances every flavor in the dish.
• ½ teaspoon black pepper: Adds gentle spice and complexity.
• ¼ teaspoon ground nutmeg: A subtle hint that rounds out the pumpkin’s sweetness perfectly.
• 3 cups vegetable broth: Builds a rich, flavorful base that keeps the sauce luscious and light.
• 1 (15 oz) can pumpkin purée: The star ingredient — creamy, comforting, and vibrant.
• ½ cup grated Parmesan cheese: Brings umami sharpness and depth to the sauce.
• 1½ cups grated fontina cheese, divided: Melts beautifully to create a gooey, golden topping and richness throughout.

How to Make Pumpkin Tomato Pasta Bake with Walnuts and Sage Recipe

Step 1: Prepare the Pasta

Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta until it is just shy of al dente — about two minutes less than the package suggests. This ensures it finishes cooking perfectly in the oven without becoming mushy. Drain the pasta and set it aside for later.

Step 2: Make the Walnut-Sage Topping

In a large sauté pan over medium heat, melt the butter until fragrant and bubbly. Toss in the finely chopped walnuts and one tablespoon of fresh sage, then cook for about five minutes until the nuts turn golden and gorgeously toasted. Season with a pinch of salt, then remove from heat and transfer to a bowl. This crunchy topping will add delightful texture and aroma to the final bake.

Step 3: Sauté the Vegetables

Using the same pan, heat the olive oil and add the sliced mushrooms and chopped onions. Cook over medium heat until tender and caramelized, about eight minutes. This step brings out the natural sweetness and deep umami, which balances the creamy pumpkin and tangy tomato components wonderfully.

Step 4: Build the Sauce

Stir in the tomato paste, minced garlic, and crushed red pepper flakes, cooking for 3-4 minutes until the tomato paste darkens slightly and intensifies in flavor. Next, gradually add the fresh spinach, stirring to wilt it down. Sprinkle in the dried oregano, salt, black pepper, and ground nutmeg to layer in warm and herbaceous notes that complement the pumpkin beautifully.

Step 5: Finish the Sauce

Pour in the vegetable broth and carefully scrape up any caramelized bits stuck to the pan — those hold incredible flavor. Stir in the pumpkin purée, grated Parmesan, and half of the fontina cheese until the sauce becomes creamy and smooth. Then, gently fold in the cooked pasta until every piece is lovingly coated in this velvety sauce.

Step 6: Assemble and Bake the Pumpkin Tomato Pasta Bake with Walnuts and Sage Recipe

Transfer the pasta and sauce mixture into a greased 13×9-inch baking dish, spreading it out evenly. Sprinkle the remaining fontina cheese across the top, then generously scatter the walnut-sage topping for texture and aromatic appeal. Cover the dish with foil and bake for 15 minutes. Afterward, remove the foil and bake for an additional 10 minutes until the cheese bubbles and turns golden brown. You’ll know it’s perfect when the edges crisp slightly and the kitchen smells irresistible.

How to Serve Pumpkin Tomato Pasta Bake with Walnuts and Sage Recipe

Garnishes

To elevate your serving, garnish each portion with a few fresh sage leaves or a sprinkle of finely chopped walnuts for that extra crunch and herbal brightness. A light drizzle of good-quality extra-virgin olive oil right before serving also adds luxurious richness and shine.

Side Dishes

This pasta bake pairs beautifully with a crisp green salad tossed in lemon vinaigrette to cut through the richness. Crusty bread with olive oil or a simple roasted vegetable medley also complement this hearty dish, rounding out the meal with freshness and variety.

Creative Ways to Present

Serve individual portions in rustic ramekins or small cast iron skillets for a cozy, personalized touch. For a festive occasion, sprinkle pomegranate seeds on top for a burst of color and subtle sweetness that contrasts with the savory notes of the Pumpkin Tomato Pasta Bake with Walnuts and Sage Recipe.

Make Ahead and Storage

Storing Leftovers

Any leftovers from this dish store beautifully in an airtight container in the refrigerator for up to five days. The flavors actually deepen when refrigerated, making reheated portions just as satisfying.

Freezing

You can freeze the pasta bake for longer storage. Simply let it cool completely, cover tightly with plastic wrap and foil, and freeze for up to three months. Thaw overnight in the fridge before reheating to preserve texture and flavor.

Reheating

Reheat leftovers in the oven at 350°F (175°C) covered with foil to prevent drying out, for about 20 minutes or until warmed through. Alternatively, microwave individual portions with a damp paper towel on top to retain moisture, heating in short intervals for the best texture.

FAQs

Can I use a different type of cheese in this recipe?

Absolutely! Fontina is ideal for its melting qualities, but you can swap in mozzarella or Gruyère for a slightly different flavor and texture. Just be sure to choose a cheese that melts well to keep the pasta bake creamy and gooey.

Is it possible to make this dish vegan?

Yes, you can make this recipe vegan by replacing butter with vegan margarine, using a plant-based cheese alternative, and ensuring that the vegetable broth is vegan-friendly. The pumpkin and tomato sauce blend will still deliver plenty of delicious flavor.

What pasta shapes work best for the Pumpkin Tomato Pasta Bake with Walnuts and Sage Recipe?

Medium-sized pasta shapes like mezzi rigatoni, shells, ziti, fusilli, or farfalle are perfect because they hold onto the sauce nicely and create a great texture contrast in the bake.

How spicy is the crushed red pepper in this recipe?

The small amount of crushed red pepper flakes provides a mild, pleasant warmth without overpowering the dish. Feel free to adjust the quantity to your personal heat preference.

Can I prepare the sauce in advance?

Definitely! The sauce can be made a day ahead and refrigerated. When ready, combine it with the cooked pasta and proceed with assembling and baking. This helps the flavors meld together wonderfully.

Final Thoughts

If you’re craving a dish that feels like a warm hug in every bite, the Pumpkin Tomato Pasta Bake with Walnuts and Sage Recipe is just what you need. It’s a satisfying, crowd-pleasing meal with balanced textures and rich flavors that are perfect any time of year. Give it a try—you’re going to love how simply fantastic it tastes and how easy it is to make!

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Pumpkin Tomato Pasta Bake with Walnuts and Sage Recipe

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4.4 from 77 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This comforting Pasta Bake with Pumpkin Tomato Sauce combines tender pasta, a creamy pumpkin-infused tomato sauce, sautéed mushrooms and spinach, and a crunchy walnut-sage topping, all baked to golden perfection. It’s an ideal dish for a cozy family dinner with a rich, savory flavor and a delightful texture contrast.

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Ingredients

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Pasta

• 1 lb dry pasta (mezzi rigatoni, shells, ziti, fusilli, or farfalle)

Topping

• 2 tablespoons butter
• ½ cup finely chopped walnuts
• 1 tablespoon fresh sage, finely chopped (divided)

Sautéed Vegetables and Sauce

• 2 tablespoons extra-virgin olive oil
• 8 oz cremini (baby bella) mushrooms, sliced
• 1 yellow onion, finely chopped
• ¼ cup tomato paste
• 4 garlic cloves, minced
• ½ teaspoon crushed red pepper flakes
• 3–4 handfuls fresh baby spinach
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 3 cups vegetable broth
• 1 (15 oz) can pumpkin purée
• ½ cup grated Parmesan cheese
• 1½ cups grated fontina cheese (divided)
• 2 teaspoons fresh sage, finely chopped (remaining)

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Instructions

1. Prepare Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until it is 2 minutes shy of al dente. Drain the pasta and set it aside to prevent overcooking during baking.
2. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the dish later.
3. Make Walnut-Sage Topping: In a large sauté pan over medium heat, melt the butter. Add the finely chopped walnuts and 1 tablespoon of the fresh sage. Cook, stirring occasionally, for about 5 minutes until the walnuts are toasted and fragrant. Season with salt to taste and then transfer the mixture to a bowl.
4. Sauté Vegetables: Using the same sauté pan, add the olive oil, sliced mushrooms, and finely chopped onion. Cook over medium heat for about 8 minutes or until the vegetables have softened and released their moisture.
5. Build the Sauce: Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Continue cooking for 3 to 4 minutes, allowing the tomato paste to darken and deepen in flavor. Gradually add the fresh baby spinach, stirring continuously until it wilts down completely. Then add the dried oregano, kosher salt, black pepper, and ground nutmeg, mixing well to combine all the flavors.
6. Finish Sauce: Pour in the vegetable broth, scraping any browned bits stuck to the bottom of the pan to incorporate that flavor into the sauce. Add the canned pumpkin purée, grated Parmesan cheese, and ½ cup of the grated fontina cheese. Stir gently until the cheese melts, and the sauce is smooth and creamy. Finally, fold in the cooked pasta ensuring every piece is evenly coated with the luscious sauce.
7. Assemble and Bake: Transfer the pasta mixture into a greased 13×9-inch baking dish. Evenly sprinkle the remaining 1 cup of grated fontina cheese on top, followed by the walnut-sage topping. Cover the dish tightly with foil and bake for 15 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese topping turns golden and bubbly.
8. Store Leftovers: After baking, allow any leftovers to cool to room temperature. Store them in an airtight container in the refrigerator where they will keep well for up to 5 days. Reheat gently before serving.

Notes

• Be sure not to overcook the pasta in the boiling water since it will continue to cook during baking in the sauce.
• To toast walnuts evenly, stir them frequently over medium heat to avoid burning.
• If you prefer a milder flavor, reduce or omit the crushed red pepper flakes.
• For a richer topping, consider adding a sprinkle of bread crumbs mixed with melted butter along with the walnuts and sage.
• This dish is vegetarian but contains dairy and is not vegan.
• Leftovers can be refrigerated and gently reheated in the oven or microwave adding a splash of vegetable broth if the sauce thickens too much.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-inspired