Fall Baked Pasta with Roasted Pumpkin, Kale and Mushrooms

This Baked Pasta or Pasta Bake with Roasted Pumpkin, Kale, Mushrooms and creamy Brie is a celebration of fall vegetables and the perfect vegetarian comfort food dinner on a cold evening.

Did you know there’s such a thing as Pasta Day? A day for the LOVE of pasta and LOVE of comfort food! I’m celebrating with a Vegetarian Pasta Bake. Delicious, comfort food with Fall flavors and veggies, drenched in a creamy, rich Brie cheese.

Now, the brie cheese is probably optional, but if you’re looking to indulge—go for it! This pasta is pure comfort and a perfect celebration of this gorgeous season on a special day!

PASTA BAKE

Fall or not, a good pasta bake is one pasta recipe that’s served in a large welcoming platter. Almost all pasta bakes are baked in the oven and involve a melty cheese-y goodness.

So while I mention cheese is optional, it’s definitely a plus plus.

Let’s talk a bit about this easy pasta recipe inspired by fall veggies, because adding pasta to fall is like adding comfort to comfort food.

I fell in LOVE with the combo of pasta and roasted pumpkin last year when I was asked to do an all things pumpkin cooking class.  Roast Pumpkin Mediterranean Salad was another Fall salad hit on the menu and those Espresso Glazed Pumpkin Spice Donuts were for dessert!

 This pasta has the sweetness and creaminess of a roasted pumpkin, so I love to contrast that with the slight bitterness of kale. The mushrooms here add a nice hearty, meaty flavor and a nice chewy texture to your pasta.

Certainly, feel free to add in or leave out some of the ingredients when making this easy pasta bake.

MAKING PASTA BAKE RECIPE

Let’s start with the pasta. I’ve picked Barilla pasta today because I love it, and I cooked it al-dente according to package instructions. I chose penne today, but you can really pick your favorite.

So let’s talk pumpkin. I find many of us use the canned pumpkin all the time because it’s delicious and easy, but the taste and texture of a roasted pumpkin is seriously unbeatable! Here’s how to start working with pumpkin:

HOW TO COOK PUMPKIN

First of all, you could easily slice the pumpkin or squash in half, remove the seeds and place it in a microwave with a little water and cook it for a few mins until the skin peels right off.

Similarly, you can do the exact same thing but roast the pumpkin with the cut side down in a 400-degree oven for nearly 40 mins. Then simply peel the roasted pumpkin, slice and cut it up into the shape you like.

Alternatively, just place the pumpkin, cut side down on a cutting board and peel the skin using a veggie peeler turning the pumpkin as you go. It does need a bit of manpower, but super worth it 🙂

BAKED PENNE PASTA 

Once you’re done with the pumpkin, you’ll continue with the pasta recipe. I almost added quartered mushrooms to many of my pasta dishes because they go along so well.

To cook the mushrooms, add them along with the pumpkin to roast.

To assemble the pasta bake,  I simply toss freshly sliced kale, the roasted pumpkin and mushrooms with the cooked pasta. Don’t forget to season!

Now comes the good stuff: cream. Don’t skimp here! It makes the pasta dish so much more creamy and comforting.

Brie slices on top of this pasta bake is the perfect lush finale. However again I have to say, it’s optional.

Bake the pasta uncovered for 15-20 minutes until everything blends together. If you are using brie, it is going to melt beautifully on top of your pasta bake!

Now dig in and enjoy 🙂

PASTA RECIPE TIPS

• Instead of heavy whipping cream, use light cream or even coconut cream. But don’t leave it out.
• Roasting the pumpkin in the oven gives it the perfect texture and additional sweetness, taking this Easy Baked Pasta to a whole new level.
• Cook the pasta about 3 minutes less than indicated on the package to get the perfect texture.

MORE PASTA RECIPES

• Broccoli Pesto-Healthy Pasta Recipe
• Healthy Kale Squash Mushroom Pasta
• Quick Shrimp Pasta with Garlic Feta Sauce
• Skinny Eggplant Parmesan Pasta
• Kale Mushroom Pumpkin Alfredo Pasta

4.91 from 21 votes

Print

Fall Baked Pasta with Roasted Pumpkin, Kale and Mushrooms

This Easy Baked Pasta with Roasted Pumpkin, Kale, Mushrooms and creamy Brie is a celebration of fall vegetables and the perfect vegetarian comfort food dinner on a cold evening.

Course Main Course

Cuisine American

Keyword kale mushroom and pumpkin pasta, pasta casserole with pumpkin, roasted pumpkin pasta bake

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 6 servings

Calories 360 kcal

Author Mahy

Ingredients

For the Roasted Pumpkin:

• 1 small pumpkin
• 1/2 teaspoon salt
• 2 tablespoon olive oil
• 3 cups mushrooms quartered
• 2 tablespoons fresh thyme leaves

For the Pasta:

• 1 box of your favorite shape Barilla cooked according to package directions undercooked by 3 minutes

For the Pasta Bake:

• 1 x roasted pumpkin and mushrooms above
• 2 cups kale sliced
• 1 cup cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons fresh thyme leaves
• Optional: sliced brie cheese
• Optional : Parmesan for sprinkling

Instructions

1. Preheat the oven to 425 degrees. 

   Cut the pumpkin in half and remove the seeds.

2. Place the pumpkin cut side down on a cutting board and use a veggie peeler, peel the skin off while holding the pumpkin with your other hand firmly. Turn the pumpkin as you go peeling it.
3. Cut up the pumpkin into slices and then cut each slice into inch cube pieces.
4. On a parchment lined baking sheet, add the pumpkin cubes and quartered mushrooms and season them with salt, fresh thyme and olive oil. Toss and roast them for 20-25 minutes until the pumpkin is tender.
5. In the meantime, cook the Barilla pasta according to package instructions, making sure to remove it 3 minutes earlier as it will bake in the oven.
6. In an oven-safe plate, about 9 inches by 1 inch and 2 inches deep, add the fresh kale, roasted pumpkin and mushrooms, cooked pasta, cream, seasoning and toss well. Top the pasta with some brie cheese (optional) and bake uncovered for 15 minutes.
7. Remove the baked pasta from the oven, sprinkle some Parmesan cheese if desired, extra fresh thyme leaves, chilli flakes if you’d like and serve right away! Enjoy 🙂

Recipe Notes

• Instead of heavy whipping cream, use light cream or even coconut cream. But don't leave it out.
• Roasting the pumpkin in the oven gives it the perfect texture and additional sweetness, taking this Easy Baked Pasta to a whole new level.
• Cook the pasta about 3 minutes less than indicated on the package to get the perfect texture. 

Nutrition Facts

Fall Baked Pasta with Roasted Pumpkin, Kale and Mushrooms

Amount Per Serving

Calories 360 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 9g56%

Cholesterol 54mg18%

Sodium 610mg27%

Potassium 420mg12%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 2g2%

Protein 9g18%

Vitamin A 3105IU62%

Vitamin C 37.4mg45%

Calcium 92mg9%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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