Pumpkin Sage Pasta Bake

Pumpkin Sage Pasta Bake

Quick and easy dinner with a delicious saucy base. Grab some dried pasta, a spare pumpkin (butternut or buttercup is best) and some fresh sage and get cooking with is epic crowd pleaser of a dish. Vegetarian and big enough to feed a small crowd you can even split the mixture into two oven dishes to eat one for tonight’s dinner and freeze the other for another day.

Tips and Tricks

Fresh spinach in place of frozen can be used, just make sure it is well chopped.

I just use salted butter as I always have that in my fridge but feel free to use unsalted if you are watching your salt intake.

Butternut or Buttercup pumpkin is sweeter and are the best varieties to use in this recipe but the recipe will work fine with any pumpkin so long as it is a ripe one.

Make sure to use fresh sage leaves, it will not be the same with dried sage leaves. It will not be disgusting I think, just different and not what i would do.

The sauce can be just reduced down instead of adding the flour almond milk mixture, I was just lazy and oftentimes do not have the time with the family and all being hungry hippos to wait for the sauce to reduce down so just resorted to the good ole thickening trick of adding flour.

Pumpkin sage Pasta Bake

Serves 10


1 kg Pumpkin

500g Penne Pasta, wholemeal

2 tbsp Butter

2 Onions, diced

4 cloves Garlic, crushed

1 small bunch fresh Sage Leaves (~12 leaves), chopped

800mL Vegetable Stock

250g Chopped Frozen Spinach

1.5 cups Cheese, grated

1/2 cup flour

1 cup Almond Milk, unsweetened

Peel and chop up the pumpkin into 2cm cubes. Dry roast for 15 minutes at 180 degrees celcius.
Remove from oven, set aside then increase the oven temperature to 200 degrees celcius on fan bake.
Cook the pasta to packet instructions or until al dente. Drain, toss with  2 tablespoons of olive oil and pour into a large oven proof baking dish.
Add butter, onions and garlic to a large saucepan over medium heat.
Add chopped sage leaves, roasted pumpkin and spinach to the pot, stir to combine.
Add the vegetable stock, stir continuously until well combined and the spinach is well thawed (if using straight from frozen).
Mix the flour and almond milk together until well combined then add to the saucy mixture.
Allow the sauce to thicken then remove from the heat.
Add 1 cup of the grated cheese, stir to combine well.
Pour over the cooked pasta in the oven dish.
Sprinkle the top with remaining grated cheese.
Bake in the oven for 15 minutes or until the top is crispy and golden.
Mel Crafting

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