Description
This comforting autumnal pasta bake features a velvety, nutrient-dense sauce blending sweet pumpkin purée with umami-rich tomato paste and earthy sage. Packed with cremini mushrooms, fresh baby spinach, and nutty walnuts, it is topped with melted fontina cheese for a sophisticated yet approachable family-friendly meal. Perfect for busy weeknights, this dish balances deep, rustic Italian flavors with a modern, ingredient-focused approach.
Ingredients
1 lb dry tubular pasta (rigatoni or ziti)
2 tbsp unsalted butter
1/2 cup finely chopped walnuts
2 cups pumpkin purée
1/2 cup tomato paste
1 cup cremini mushrooms, sliced
2 cups fresh baby spinach
1.5 cups fontina cheese, shredded
1 tsp fresh sage, chopped
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Boil the pasta in salted water until al dente, about 2 minutes less than the package instructions.
In a large skillet, melt the butter and sauté the cremini mushrooms until browned.
Stir in the tomato paste, pumpkin purée, and sage, cooking for 3 minutes to develop the flavors.
Fold in the fresh baby spinach until just wilted.
Combine the cooked pasta with the sauce mixture and chopped walnuts.
Transfer the mixture to a baking dish and top evenly with the fontina cheese.
Bake for 15-20 minutes until the cheese is bubbling and golden.
Notes
You can prepare the sauce and pasta a day in advance and bake just before serving. Leftovers store well in an airtight container for up to 3 days. For a crunchier topping, add a handful of toasted breadcrumbs mixed with parmesan before the final bake.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 35mg