Pumpkin Pasta Bake With Brown Butter Sage & Walnuts

Pure fall comfort food with a fabulous way to sneak in extra vegetables. Feel free to add sautéed chicken sausage or use a protein pasta for extra staying power.

By @dishingouthealth

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 1 lb dry pasta
• 2 Tbsp butter
• 0.5 cup finely chopped walnuts
• 2 Tbsp finely chopped fresh sage leaves
• 8 oz cremini (baby bella) mushrooms
• 1 whole yellow onion
• 0.25 cup tomato paste
• 4 whole garlic cloves
• 0.5 tsp crushed red pepper flakes
• 3 handful fresh baby spinach
• 1 tsp dried oregano
• 0.25 tsp ground nutmeg
• 3 cup vegetable broth
• 15 oz pumpkin purée
• 0.5 cup grated Parmesan cheese
• 1.5 cup grated fontina cheese

Instructions

1. Cook 1 lb. of your chosen dry pasta according to the instructions on the package.
2. Melt 2 Tbsp. of butter in a pan.
3. Add 1/2 cup of finely chopped walnuts and 2 Tbsp. of finely chopped fresh sage leaves to the pan with melted butter.
4. Add 8 oz. of cremini (baby bella) mushrooms and 1 chopped yellow onion to the pan and sauté until softened.
5. Stir in 1/4 cup of tomato paste, 4 minced garlic cloves, and 1/2 tsp. of crushed red pepper flakes.
6. Add 3 to 4 handfuls of fresh baby spinach, 1 tsp. of dried oregano, and 1/4 tsp. of ground nutmeg.
7. Pour in 3 cups of vegetable broth and 1 (15-oz.) can of pumpkin purée, stirring well to combine.
8. Stir in 1/2 cup of grated Parmesan cheese and 1 1/2 cups of grated fontina cheese until melted and well combined.
9. Combine the cooked pasta with the sauce, ensuring all pasta is well coated.
10. Transfer the pasta to a baking dish and bake until golden and bubbly.