Now that it is finally October, it is time to bring on all things pumpkin—like this pumpkin pasta bake! Think of it as a sophisticated pumpkin macaroni and cheese. The sauce is super easy to make; you start with a pre-made sauce and bump up the flavor a few levels with white wine, shallots, pumpkin, and goat cheese. Pop it in the oven until brown and bubbly and top with more parmesan cheese and fresh parsley. Not only is it delicious, but it is sure to impress as a party side dish or even as a vegetarian option for Thanksgiving or other holiday meals.
All for Fall: Perfect Pumpkin Pasta
It only takes two pots and one pan to make the dish; cook the pasta in one pan while the sauce is cooking in another. Mix it all together then add to the baking dish.
You could make the sauce and pasta ahead of time to save time if making on a busy weeknight. Both can be cooked and refrigerated a few days before finishing the dish.
A more hearty option would be to make the dish into a meal with chicken or sausage…or maybe even bacon. Bacon makes everything amazing. In fact, I think the next time I make this pumpkin pasta bake, I will add bacon!
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Makes one large casserole pan/baking dish of pasta. Enough for 10-12 servings as a side dish, 8-10 as a main dish.
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