Ingredients
Pasta and Toppings
- 1 lb. dry pasta of choice (such as mezzi rigatoni, shells, ziti, fusilli, or farfalle)
- 1/2 cup finely chopped walnuts
- 2 Tbsp. finely chopped fresh sage leaves
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups grated fontina cheese, divided
- 2 Tbsp. butter
Sauce and Vegetables
- 2 Tbsp. extra-virgin olive oil
- 8 oz. cremini (baby bella) mushrooms, sliced
- 1 yellow onion, finely chopped
- 1/4 cup tomato paste
- 4 garlic cloves, minced
- 1/2 tsp. crushed red pepper flakes
- 3 to 4 handfuls fresh baby spinach
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 3 cups vegetable broth
- 1 (15-oz.) can pumpkin purée
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375ºF. Bring a large pot of generously salted water to a boil. Add the dry pasta and cook until just two minutes shy of al dente, so the pasta remains firm but tender enough to bite through easily. Drain the pasta in a strainer and set aside.
- Toast Walnuts and Sage: In a large sauté pan over medium heat, melt the butter. Add the finely chopped walnuts and fresh sage leaves. Cook for 5 minutes until the walnuts are toasted and aromatic. Season lightly with salt for flavor and transfer this mixture to a bowl to set aside.
- Sauté Vegetables: Return the pan to medium heat and add the extra-virgin olive oil. Toss in the sliced mushrooms and finely chopped yellow onion. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 7 to 8 minutes.
- Add Tomato Paste and Seasonings: Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Cook for 2 to 3 minutes, allowing the tomato paste to caramelize and take on a deep brick-red color. Gradually add the fresh baby spinach, stirring continuously until the greens wilt down completely. Then mix in the dried oregano, kosher salt, and black pepper for balanced seasoning.
- Prepare Pumpkin Tomato Sauce: Pour in the vegetable broth while scraping the bottom of the pan to release any browned bits, enriching the flavor. Add the pumpkin purée, grated Parmesan cheese, and half a cup of the grated fontina cheese. Stir continuously until the fontina melts smoothly into the sauce, creating a velvety texture. Fold in the cooked pasta, ensuring all noodles are evenly coated with the sauce.
- Assemble and Bake: Transfer the pasta and sauce mixture into a greased 13×9-inch baking dish. Evenly sprinkle the remaining fontina cheese on top, followed by the buttery walnut and sage mixture. Cover the dish loosely with foil and bake at 375ºF for 15 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese on top is melted and beautifully golden.
Notes
- Cooking the pasta slightly underdone ensures it doesn’t become mushy during baking.
- To toast the walnuts evenly, stir frequently and watch closely to prevent burning.
- You can substitute cremini mushrooms with button mushrooms if needed.
- For a nuttier flavor, consider using smoked paprika instead of crushed red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a crispier top, broil uncovered for 2-3 minutes at the end of baking, watching carefully to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
