Pumpkin Tomato Pasta Bake with Walnut Sage Topping Recipe

I absolutely love how this Pumpkin Tomato Pasta Bake with Walnut Sage Topping Recipe brings together the cozy flavors of fall in such a comforting way. The creamy pumpkin-infused tomato sauce is surprisingly vibrant and builds a rich base that clings perfectly to your pasta of choice. Whether you’re making a weeknight supper or a weekend meal to impress, this dish feels both special and totally approachable.

When I first tried this bake, I was amazed at how the crunchy walnut and fragrant sage topping lifted all the flavors, adding texture and a herbal pop without being overpowering. You’ll find that the balance between the savory mushrooms, sweet pumpkin, and tangy tomato paste is spot on—plus, it uses simple ingredients you might already have in your pantry.

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Ingredients You’ll Need

The ingredients for this Pumpkin Tomato Pasta Bake with Walnut Sage Topping Recipe work together in harmony—from the earthy mushrooms and leafy spinach to the buttery nuts and fragrant herbs. When shopping, try to pick fresh sage and good-quality pumpkin purée to maximize flavor.

• Dry Pasta: Choose a tubular or ridged pasta like mezzi rigatoni or shells to catch the sauce perfectly.
• Butter: Used to toast walnuts and adds richness to the topping.
• Walnuts: Toasting makes them extra fragrant and crunchy for that contrasting topping texture.
• Fresh Sage Leaves: Half goes in the sauce, and the rest with walnuts for an herbal punch.
• Extra-Virgin Olive Oil: For sautéing mushrooms and onions, it adds depth without overpowering.
• Cremini Mushrooms: These bring an earthy savoriness, essential for balancing the sweetness of pumpkin.
• Yellow Onion: Adds natural sweetness and a base flavor.
• Tomato Paste: Caramelized to deepen its flavor and enrich the sauce.
• Garlic Cloves: Freshly minced for that classic aromatic hit.
• Crushed Red Pepper Flakes: Just a pinch adds subtle warmth and personality.
• Fresh Baby Spinach: Wilts beautifully into the sauce, adding color and nutrition.
• Dried Oregano: Compliments the tomato and pumpkin with a gentle herbal note.
• Kosher Salt: Essential for seasoning and enhancing all flavors.
• Black Pepper: Adds a mild heat balancing the sweet and savory layers.
• Ground Nutmeg: The secret spice that accentuates pumpkin’s natural earthiness.
• Vegetable Broth: Forms the liquid base for the sauce, making it rich and silky.
• Pumpkin Purée: Provides creaminess and a subtle sweetness without heaviness.
• Grated Parmesan Cheese: Adds umami and saltiness to the sauce.
• Grated Fontina Cheese: Melted inside the sauce and sprinkled on top for ooey-gooey goodness.

Variations

I love how flexible this Pumpkin Tomato Pasta Bake with Walnut Sage Topping Recipe is—you can easily tailor it to suit your taste or dietary needs. Over time, I’ve tried a few swaps that turned out delicious, so don’t hesitate to make it your own.

• Vegetarian Variation: This recipe is already veggie-friendly, but you can boost its protein by adding cooked chickpeas or white beans.
• Vegan Adaptation: Swap butter for olive oil, use a vegan Parmesan alternative or nutritional yeast, and substitute fontina with a vegan cheese blend.
• Seasonal Twist: Try adding roasted butternut squash or sweet potatoes for a heartier fall variation.
• Spicier Kick: Increase the red pepper flakes or add a diced fresh chili if you like heat.

How to Make Pumpkin Tomato Pasta Bake with Walnut Sage Topping Recipe

Step 1: Cooking Pasta Just Right

Start by bringing a large pot of salted water to a rolling boil. Add your pasta and cook it until it’s two minutes shy of al dente — this prevents it from getting mushy later during baking. One of my favorite tips is to taste the pasta early to catch that perfect texture, as every shape cooks differently. Drain well, then set aside while you prepare the sauce.

Step 2: Toast the Walnut Sage Topping

In a large sauté pan, melt butter over medium heat, then toss in chopped walnuts and 1 tablespoon of fresh sage. Toast them for about 5 minutes until the nuts smell toasty and golden brown—this step really awakens their flavor. Remember to watch closely so the nuts don’t burn, stirring occasionally. Once done, sprinkle a little salt and transfer to a bowl to keep them crisp for later.

Step 3: Build the Sauce Base

Back in the same pan, add olive oil and sauté the sliced mushrooms and finely chopped onion over medium heat until softened and golden—this takes roughly 8 minutes. Then stir in tomato paste, minced garlic, and red pepper flakes, cooking for 3-4 minutes until the paste darkens and caramelizes slightly. You’ll notice that deep brick-red color develop—that’s flavor magic happening right before your eyes!

Step 4: Add Greens, Herbs, and Spices

Gradually add in fresh spinach, stirring constantly so it wilts evenly. Then season with dried oregano, salt, black pepper, and a pinch of nutmeg. Finally, stir in the remaining 2 teaspoons of fresh sage. This aromatic combo brings depth and warmth, perfectly balancing the pumpkin’s natural sweetness.

Step 5: Create the Pumpkin Tomato Sauce

Pour in vegetable broth, scraping the pan bottom to loosen any tasty browned bits—this adds savory richness. Stir in pumpkin purée, grated Parmesan, and half of the fontina cheese. Continue stirring over medium heat until the fontina melts smoothly into the sauce, creating a luscious, creamy texture. This step makes all the difference in creating that perfect coating for your pasta.

Step 6: Combine and Bake

Mix the pasta gently into the sauce, making sure every piece is deliciously coated. Transfer everything into a well-greased 13×9-inch baking dish. Sprinkle the remaining fontina overtop, then evenly distribute the buttery walnut-sage mixture. Cover with foil, pop into a 375ºF oven, and bake for 15 minutes. After that, remove the foil and bake an additional 10 minutes until the cheese melts and turns golden brown on the surface.

How to Serve Pumpkin Tomato Pasta Bake with Walnut Sage Topping Recipe

Garnishes

I like to sprinkle a little extra grated Parmesan and a few fresh sage leaves on top before serving—it adds a fresh hit and makes the dish look as good as it tastes. A drizzle of good olive oil right out of the oven also never fails to wow guests.

Side Dishes

My family goes crazy for this pasta bake paired with a crisp green salad tossed with lemon vinaigrette or a side of roasted Brussels sprouts. A simple garlic bread or crusty baguette also complements the creamy sauce perfectly.

Creative Ways to Present

For holiday dinners, I’ve served this in mini individual ramekins instead of a large casserole dish—it’s not only charming but perfect for portion control. Adding a sprinkle of toasted pumpkin seeds on top for extra crunch also elevated the presentation.

Make Ahead and Storage

Storing Leftovers

After baking, I let the pasta cool to room temperature before storing leftovers in an airtight container in the fridge. It keeps well for up to 5 days, making it a great option for weekday lunches or second dinners.

Freezing

This bake freezes beautifully. Once cooled completely, I portion it into freezer-safe containers or bags and freeze for up to 3 months. Thawing overnight in the fridge before reheating keeps the sauce creamy without becoming watery.

Reheating

I reheat leftovers either in the microwave with a splash of broth or olive oil to keep the sauce moist, or in a 350ºF oven covered loosely with foil until warmed through. This way, the cheese stays melty and the walnuts keep some crunch.

FAQs

Final Thoughts

This Pumpkin Tomato Pasta Bake with Walnut Sage Topping Recipe is one of those cozy dishes that turns any meal into a little celebration. It’s got all those comforting fall vibes yet is easy enough for your busy evenings. I’m excited for you to try it and share it with your loved ones—it’s definitely become a favorite in my kitchen, and I bet it will be in yours too.

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