Pumpkin tomato baked pasta
Pumpkin tomato baked pasta is just the one pot meal you have been looking for this fall. An easy and quick comforting meal for your family with the deliciousness of pumpkin puree and tomatoes coming together in a luscious flavorful sauce.
Servings Prep Time
4people 5mins
Cook Time
30mins
Servings Prep Time
4people 5mins
Cook Time
30mins
Ingredients
For the sauce:
For the pasta
Instructions
For the sauce:
  1. Start by heating a sauce pan. Once hot, add the olive oil, onion and garlic and saute on low heat till translucent and fragrant. Next add the pumpkin puree, tomato puree, seasonings and dried basil and cook,stirring for about 3-4 minutes. Add the stock, let it come to a boil and then simmer for 15-20 mins, stirring once in a while to make sure it doesn’t stick. Add splashes of water if it becomes too thick. Once done, turn off the heat and use an immersion blender to blend the sauce into silky deliciousness. Now add the cream and stir to mix. Taste and adjust seasonings as per taste.
For the pasta
  1. Boil the pasta for 5 mins, Reallly undercook it. Much firmer than al dente please. Remove, season with chili powder and salt, olive oil and keep aside. Add the sauce to the pasta, mix well.
For the baked pasta
  1. In a deep dutch oven, add pasta in one layer. Top with parmesan. Add another layer of pasta. Top with mozzarella. Sprinkle some dried basil, chili flakes and sage on top. Now stick it into a preheated oven at 180C or 350F for about 15 mins. For the last 3 minutes, stick the pot under the broiler to give the cheese the golden color. Rest for 7-8 mins and dig in!
Homemade Pumpkin Puree
  1. Cut the pumpkin into 1 inch chunks. Place in a large saucepan, cover with water and bring to the boil. Cook for 20 minutes or until pumpkin is tender. Puree with a blender or just mash it with a fork if you dont want a pureed texture. Once pureed ,and cool, put in an airtight jar. It can be refrigerated for up to 3 days, or deep freeze for 3 – 6 months.
Recipe Notes

Fall favorites!