Cheesy Pumpkin Pasta Bake

Two Places at Once


Description: The fresh rosemary and basil is ridiculously delicious. Chopping up the spices made the kitchen so fragrant. The rosemary adds just enough piney flavor to the dish without overwhelming it. And cheddar cheese isn’t normally a cheese I use in a pasta dish, but it’s creamy and melty and sooo good in this pasta bake. Magical flavors combine for a great dish.
$ 46.12
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: 6
Time: 45 minutes (20 m prep, 25 min cook)
(Ingredients and measurements subject to availability)

  1. 1 lb whole wheat or whole grain pasta (fusilli or other short noodle)
  2. 1 onion, diced
  3. 1 clove garlic
  4. 1/4 cup fresh rosemary, rough chopped
  5. 1/4 cup basil, rough chopped
  6. 1/4 cup walnuts, chopped
  7. 2 cans (14 oz each) pureed pumpkin
  8. 1/2 cup cheddar cheese, shredded
  9. 1/2 cup almond milk
  10. 1/2 cup parmesan cheese, shredded
  11. Salt and pepper to taste*

*Not provided:
Salt and pepper

Baking pan


  1. Preheat oven to 350 degrees
  2. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and place pasta back in pot.
  3. Add onion, garlic, rosemary, basil, walnuts, pumpkin, cheddar cheese and almond milk to the pot with the pasta. Add salt and pepper to taste. Stir well to combine.
  4. Pour into large 9.x11 prepared baking pan.
  5. Top with parmesan cheese.
  6. Bake for 20-25 minutes until bubbly.

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