This Creamy Pumpkin Tomato Pasta Bake is a warm hug in a dish! It’s made with cozy pumpkin, savory tomatoes, and cheesy goodness all baked to perfection.
Who knew pumpkin could be so yummy in pasta? This dish is a fun twist that makes dinner exciting, and it’s super easy to whip up! I love topping it with extra cheese for that melty finish! 🧀
Key Ingredients & Substitutions
Pasta: I like using penne or rigatoni for this dish because the tubes hold onto the sauce really well. But you can swap for any pasta you have at hand, like fusilli or farfalle. Just remember to cook it al dente since it will bake further!
Pumpkin Puree: Canned pumpkin puree is super convenient and usually just as tasty as homemade. If you can’t find pumpkin, butternut squash puree works just as well and adds a nice sweetness!
Cream: Heavy cream makes the sauce rich and creamy. If you prefer a lighter option, use half-and-half or even coconut cream for a dairy-free alternative. It will add a mild coconut flavor that blends nicely!
Cheese: Mozzarella is great for that melty top, while Parmesan adds a nice salty kick. You can swap mozzarella for any cheese that melts well—like gouda or fontina. For less dairy, try nutritional yeast blended in for a cheesy flavor!
How Do I Perfectly Combine the Sauces for a Creamy Texture?
The key to a smooth, creamy sauce is to make sure everything blends well. Here’s how to do it:
- First, cook the onions and garlic slowly to not burn them. This will help build the flavor.
- When you add the pumpkin and tomatoes, mix and cook them together for a few minutes. This helps them marry flavors before adding the cream.
- When pouring in the cream, do it gradually while stirring. This helps avoid lumps and ensures a silky sauce. Simmer it gently so it thickens a bit before combining with pasta!
By following these steps, your sauce will be deliciously creamy and perfectly paired with the pasta! Enjoy making this cozy dish!
How to Make Creamy Pumpkin Tomato Pasta Bake
Ingredients You’ll Need:
For the Pasta Bake:
- 12 oz (340 g) pasta (such as penne or rigatoni)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup pumpkin puree (canned or homemade)
- 1 cup crushed tomatoes (or tomato passata)
- 1/2 cup heavy cream or coconut cream
- 1 tsp dried Italian herbs (basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- 1/2 tsp smoked paprika (optional)
- 1 cup shredded mozzarella or cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 25-30 minutes for cooking and baking. This means you can have it on the table in under an hour. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). This ensures it’s nice and hot when you pop the pasta bake in. While that’s heating up, cook the pasta in a large pot of salted boiling water according to the package directions until just al dente. You want it slightly firm since it will bake more later. Drain the pasta and set it aside.
2. Sauté the Aromatics:
While the pasta cooks, grab a large skillet and heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion is translucent. Then, stir in the minced garlic. Cook for another 1-2 minutes, just until it’s fragrant—don’t let it burn!
3. Make the Sauce:
Now, it’s time to add the star ingredients! Stir in the pumpkin puree, crushed tomatoes, and dried Italian herbs. Mix everything together, and let it cook for 3-4 minutes to let those flavors blend. It should look nice and colorful!
4. Creamy Goodness:
Next, pour in the heavy cream (or coconut cream for a dairy-free option). Stir well to create a creamy sauce. Season with salt, pepper, and smoked paprika if you’re using it. Allow it all to simmer gently for 2-3 minutes to thicken slightly.
5. Combine It All:
Take that cooked pasta and add it to the skillet with the creamy pumpkin sauce. Mix everything well to make sure the pasta is evenly coated in the delicious sauce.
6. Bake to Perfection:
Transfer the pasta and sauce mixture to a baking dish. Top it off with the shredded mozzarella and Parmesan cheese. Now it’s time to bake! Place it in the oven and let it bake for 20-25 minutes, or until the cheese is melted, bubbly, and turning a lovely golden color.
7. Serve and Enjoy:
Once baked, remove the dish from the oven and let it cool for a few minutes. For a fresh touch, garnish with chopped basil or parsley before serving. Dig in and enjoy your cozy, creamy pumpkin tomato pasta bake!
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute traditional pasta with gluten-free pasta. Just ensure to cook it according to the package instructions, as gluten-free pasta can have different cooking times.
How Can I Make This Recipe Vegan?
To make this dish vegan, simply use a plant-based cream (like coconut cream or cashew cream), and substitute the cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy.
Can I Freeze Leftovers?
Yes, this pasta bake freezes well! Allow it to cool completely, then transfer it to an airtight container or freezer-safe bag. It will last up to 2-3 months in the freezer. To reheat, thaw in the fridge overnight and heat in the oven or microwave until warmed through.
What Should I Serve This Dish With?
This creamy pumpkin tomato pasta bake pairs wonderfully with a side salad or garlic bread. You can also serve it with steamed vegetables for a complete meal!
