Pumpkin Pasta Bake
Penne pasta is the perfect base for a cheesy pumpkin sauce and crispy panko topping.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1 pound penne pasta
- 1 cup onion
- 1 cup pumpkin puree not pumpkin pie filling
- ¾ cup unsweetened almond milk
- ½ cup sharp cheddar cheese shredded
- ½ cup Parmesan cheese shredded and divided
- ¼ cup panko breadcrumbs
- 3 tablespoons unsalted butter divided
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon nutmeg
- ¼ teaspoon ground thyme
- Fresh parsley chopped
- Nonstick cooking spray
Preheat your oven to 350 degrees.
Grease baking dish with butter or nonstick cooking spray.
Cook pasta according to package instructions.
Melt 2 tablespoons butter in a large skillet over medium heat.
Chop your onion finely. Add to the pan and cook until tender, about 3-5 minutes.
Reduce the heat to low and add the pumpkin puree, almond milk, cheddar cheese, ¼ cup of your Parmesan cheese, nutmeg, thyme, salt, and pepper to the skillet. Stir to combine ingredients until cheese is melted and the sauce is smooth.
Add the drained penne and stir to evenly coat noodles in the sauce. Pour into baking dish. Melt remaining 1 tablespoon butter in a small bowl and add panko breadcrumbs.
Stir to combine and sprinkle evenly over top of the penne. Bake uncovered for 20-25 minutes until heated through. Sprinkle with remaining ¼ cup Parmesan and chopped parsley before serving.