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Fall Baked Pasta with Roast Pumpkin, Kale and Mushrooms.

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


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


  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.