This pumpkin pasta bake is creamy, cozy, and packed with autumn flavor. The roasted pumpkin and warm pumpkin spice mix create a rich, velvety base, while sage and Gruyère add that irresistible, elevated touch. It’s the ultimate comfort dish for chilly evenings.
4-6 Servings
Pumpkin Pasta
Ingredients
400 g
Lumaconi pasta
3 tsp
Pumpkin Spice Mix - 60g
1
small pumpkin
1
egg
2 cloves
garlic
¾ cup + 1 tbsp
vegetable broth
7 oz
cream cheese
1½ cups
grated Gruyère cheese
3 cups
peas
12 leaves
fresh sage
to taste
salt and pepper
Preparation
- Cook the pasta. Bring a large pot of salted water to a boil and cook the Lumaconi pasta for 12–14 minutes, or until al dente. Drain and set aside.
- Roast the pumpkin. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Quarter the pumpkin, remove the seeds, and place the pieces on the prepared sheet. Roast for about 30 minutes, until the flesh is soft. Remove from the oven, peel, and set the pumpkin flesh aside.
- Make the sauce. Finely chop the onion and garlic, and thinly slice the sage. In a large skillet, heat the Bonsecco Extra Virgin Olive Oil over medium heat. Add the onion and garlic and sauté until soft and translucent. Stir in the Pumpkin Spice Mix and the roasted pumpkin. Pour in the vegetable broth and bring to a gentle boil.
- Simmer and blend. Reduce the heat and simmer until most of the liquid has evaporated and the pumpkin is tender. Stir in the cream cheese and 100 g of the grated Gruyère, mixing until smooth and creamy. Taste and season with salt and pepper as needed.
- Assemble and bake. In a large bowl, toss the cooked pasta with the pumpkin sauce, peas, and chopped sage. Transfer to a baking dish and sprinkle with the remaining Gruyère. Bake at 400°F (200°C) for about 20 minutes, until golden and bubbling.
- Serve. Remove from the oven, let it cool slightly, and serve warm — the perfect cozy fall pasta with a hint of spice and sweetness.
