Pumpkin Tomato Pasta Bake with Walnut Sage Topping Recipe

If you’re looking for a cozy, comforting dish that’s a little off the beaten path, this Pumpkin Tomato Pasta Bake with Walnut Sage Topping Recipe is a total winner. I absolutely love how the sweet earthiness of pumpkin blends with the tangy tomato sauce, creating a rich, luscious flavor that feels like fall in every bite. It’s perfect for those chilly evenings when you want something hearty but not too heavy.

When I first tried this recipe, I was surprised by how easily the walnuts and sage topping took the dish to another level — it adds a nutty crunch and fragrant aroma that really elevates the whole pasta bake. You’ll find that it’s pretty straightforward to make, yet impressive enough to serve guests or enjoy as a special weeknight dinner. Plus, it’s a great way to sneak in veggies like spinach and mushrooms without anyone noticing!

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Ingredients You’ll Need

The ingredients in this Pumpkin Tomato Pasta Bake with Walnut Sage Topping Recipe work beautifully together — the earthiness of pumpkin, robust umami from mushrooms, and bright notes from tomato paste create a perfectly balanced sauce. When shopping, look for fresh sage and good quality cheeses to maximize flavor.

• Pasta: Choose tubular shapes like mezzi rigatoni or shells, which hold the sauce well.
• Butter: Needed for toasting walnuts and building that rich flavor in the topping.
• Walnuts: Toast these to unlock their nuttiness—don’t skip this step!
• Fresh Sage: Divided between sauce and topping; its savory aroma is key to the recipe.
• Extra-Virgin Olive Oil: Adds depth when cooking mushrooms and onions.
• Cremini Mushrooms: These bring meatiness and texture to the sauce.
• Yellow Onion: Finely chopped, it adds sweetness and body.
• Tomato Paste: Caramelize this for depth and a subtle sweetness.
• Garlic: Fresh and minced; brings the sauce to life.
• Crushed Red Pepper Flakes: Just a pinch for subtle heat.
• Fresh Baby Spinach: Adds color, nutrients, and a fresh touch.
• Dried Oregano: Layers in herbaceous notes.
• Kosher Salt & Black Pepper: Essential for seasoning well.
• Ground Nutmeg: A pinch enhances the pumpkin’s natural sweetness.
• Vegetable Broth: Forms the flavorful base of the creamy sauce.
• Pumpkin Purée: Use pure pumpkin, not pumpkin pie filling, for a smooth sauce.
• Parmesan Cheese: Adds savoriness and melts beautifully into the sauce.
• Fontina Cheese: Divided between sauce and topping; it melts creamy and smooth.

Variations

I love customizing this Pumpkin Tomato Pasta Bake with Walnut Sage Topping Recipe depending on what I have on hand or who I’m cooking for. Feel free to personalize it so it matches your taste perfectly—there’s plenty of room to swap ingredients or add extras.

• Use Different Pasta Shapes: I’ve tried farfalle and fusilli, and they hold the sauce just as well, making every bite flavorful.
• Add Protein: For a heartier meal, sauté some Italian sausage or add cooked chickpeas right into the sauce.
• Dairy-Free Version: Replace Parmesan and fontina with vegan cheese or nutritional yeast for a delicious plant-based twist.
• Herb Substitutions: If you don’t have fresh sage, thyme or rosemary work nicely in the walnut topping.

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

Step 1: Cook Pasta Just Right

Start by boiling a large pot of salted water—remember, the water should be generously salted like the ocean. Add your pasta and cook it about 2 minutes less than the package recommends for al dente, because it will continue cooking in the sauce and the oven. Draining it too late risks mushy pasta, so keep an eye on it and taste a piece before draining.

Step 2: Toast Walnuts with Sage

While the pasta cooks, melt butter in a large sauté pan over medium heat, then add walnuts and 1 tablespoon of finely chopped fresh sage. Toast these gently for about 5 minutes until your kitchen smells incredible and the walnuts are golden. Season lightly with salt and set this mixture aside once done to use as a delicious finishing touch.

Step 3: Build the Pumpkin Tomato Sauce

In the same pan, heat olive oil and add sliced mushrooms and finely chopped onion. Cook until soft and lightly browned—about 8 minutes. Stir in tomato paste, minced garlic, and crushed red pepper flakes. Cook this mix for 3 to 4 minutes until the tomato paste caramelizes to a deep brick-red color, which adds a rich umami flavor. Then add fresh spinach handfuls gradually, stirring until wilted, followed by oregano, salt, pepper, nutmeg, and the remaining 2 teaspoons of chopped sage.

Step 4: Finish the Sauce and Combine

Pour in the vegetable broth and stir well to deglaze the pan and lift any flavorful bits stuck to the bottom. Mix in pumpkin purée, freshly grated Parmesan, and half of the fontina cheese. Stir constantly until the fontina melts into a smooth, creamy sauce. Finally, toss in the cooked pasta and stir to coat every piece with that luscious sauce.

Step 5: Assemble and Bake

Transfer everything into a greased 13×9-inch baking dish. Sprinkle the remaining fontina evenly on top, then crumble the toasted walnut and sage mixture over the cheese. Cover with foil and bake at 375ºF for 15 minutes. Remove the foil and bake another 10 minutes until the cheese is bubbling and golden brown on top. Let it rest for a few minutes before serving to let the flavors settle.

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

Garnishes

For garnishes, I love adding a sprinkle of fresh sage leaves or even crispy sage chips for extra herbal crunch. A little drizzle of good olive oil and a dusting of extra Parmesan on top always elevates the dish. If you like a bit of brightness, a squeeze of lemon right before serving balances the richness beautifully.

Side Dishes

We often serve this pasta bake alongside a simple green salad with a tangy vinaigrette to cut through the creaminess. Roasted Brussels sprouts or garlic bread also pair wonderfully here, turning the meal into a full comforting feast. Trust me, these sides never fail to impress family and friends.

Creative Ways to Present

For dinner parties, I’ve served this in individual ramekins topped with a whole sage leaf and walnut cluster for each portion. It feels elegant and lets everyone enjoy their own perfect serving. You can also sprinkle chopped toasted walnuts and sage right at the table for guests to customize a bit more.

Make Ahead and Storage

Storing Leftovers

After it cools to room temperature, I store any leftover Pumpkin Tomato Pasta Bake in an airtight container in the refrigerator for up to 5 days. It reheats wonderfully, so don’t hesitate to make it ahead for busy weeknights or meal prep.

Freezing

I’ve frozen this pasta bake successfully too — just make sure it’s completely cooled before packing it in a freezer-safe container. It keeps well for up to 3 months, making it a great make-ahead option for holidays or gatherings.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm single portions in the microwave with a splash of broth to keep it moist. Alternatively, pop the whole dish back into a 350ºF oven covered with foil for 20-25 minutes until heated through and bubbling again. This method helps retain that fresh-baked texture I love.

FAQs

Final Thoughts

This Pumpkin Tomato Pasta Bake with Walnut Sage Topping Recipe has become a favorite in my household—it’s the kind of dish that feels like a warm hug in food form. It’s comforting, flavorful, and just a little bit special with that nutty sage topping. I really encourage you to try it out, whether for a cozy family dinner or to impress your friends with something a little different. I promise, once you make it, it’ll become one of those recipes you reach for again and again.

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