Pumpkin Pasta Bake with Crispy Sage Walnuts

A cozy, golden pasta bake layered with creamy pumpkin sauce, caramelized mushrooms, spinach, melted cheese, and crunchy sage walnuts. This pumpkin pasta bake with crispy sage walnuts is everything we love about autumn — comfort, warmth, and a touch of indulgence — all baked into one perfect dish.

Thought you’d tried every pasta recipe out there? Think again! This tasty vegetarian pumpkin pasta recipe is easy to make, perfect for batch-cooking or meal prepping, plus it feels seriously indulgent and wholesome. I find that pumpkin goes really well in pasta dishes.

I first started using pumpkin in my pasta dishes when I began making one of my favorite dishes for winter – roasted pumpkin and brie mixed with tortellini. Ever since then, I’ve been on a mission to create quick and simple dishes, using ingredients that you might not necessarily associate with traditional pasta recipes. So if you’re looking for different ways to enjoy pasta then this recipe is for you. The chunky pumpkin and walnuts is a great substitute for meat. You may also like these easy vegetarian recipes:

Pumpkin Curry with Chickpeas and Coconut

Chickpea Veggie Nuggets (Gluten-Free + Dairy-Free)

Easy Vegetarian Lentil Bolognese with Pasta

Easy Breaded Garlic Mushrooms Air Fryer Recipe

Why You’ll Love This Pumpkin Pasta Bake Recipe

• Comfort food with a seasonal twist
• Crispy, buttery sage walnuts add irresistible texture
• Creamy pumpkin sauce that feels indulgent but wholesome
• Easy to make ahead for family dinners or cozy weekends
• Perfect for using up leftover pumpkin puree

Pumpkin Pasta Bake with Crispy Sage Walnuts Ingredients

For this recipe, you will need to prepare the pasta bake first and the crispy sage walnuts as the pasta is baking in the oven. You can also use an air fryer to bake the pasta. Simply place the pasta dish in an ovenproof dish inside the air fryer. I love this air fryer because it’s cheap, not bulky and there is plenty of space inside to cook a variety of dishes.

You can also make this a vegan pumpkin pasta recipe by using dairy-free cheese and butter. For extra protein mix in cooked lentils or plant-based sausage. If you’re meal prepping or simply want to make this dish in advance then all you need to do is to prepare the pasta bake in advance and refrigerate, then bake just before serving.

For the Pasta Bake:

• 400g rigatoni or penne pasta
• 1 tbsp olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 cup sliced mushrooms (chestnut or button)
• 2 cups fresh spinach
• 1 ½ cups pumpkin puree (fresh or canned)
• ½ cup tomato passata or crushed tomatoes
• ½ cup vegetable broth
• ½ cup milk or dairy-free milk (almond, oat, or coconut)
• ½ tsp nutmeg
• ½ tsp smoked paprika
• ½ tsp salt, to taste
• Black pepper, to taste
• 1 cup shredded mozzarella (or vegan cheese alternative)
• ½ cup grated parmesan (or nutritional yeast for vegan)

For the Crispy Sage Walnuts:

• ½ cup chopped walnuts
• 1 tbsp olive oil or butter
• 6–8 fresh sage leaves

How to Make Pumpkin Pasta Bake with Crispy Sage Walnuts

Step 1: Cook the pasta
Preheat your oven to 180°C / 350°F. Boil the pasta in salted water for about 2 minutes less than package instructions. Drain and set aside.

Step 2: Prepare the sauce
In a large pan, heat olive oil. Sauté onion for 3–4 minutes until translucent, then add garlic and mushrooms. Cook until softened and golden.

Step 3: Add the pumpkin base
Stir in the pumpkin puree, tomato passata, vegetable broth, and milk. Add nutmeg, paprika, salt, and pepper. Let it simmer for 5–7 minutes until thick and creamy. Stir in spinach until just wilted.

Step 4: Combine and layer
Toss the cooked pasta into the sauce and mix to coat evenly. Transfer half of the pasta mixture into a baking dish, sprinkle with half the cheese, then repeat the layers.

Step 5: Bake until golden
Bake uncovered for 20–25 minutes, until bubbling and golden on top.

Step 6: Make the crispy sage walnuts
While the pasta bakes, heat olive oil or butter in a small pan over medium heat. Add sage leaves and chopped walnuts. Fry for 2–3 minutes until fragrant and crisp, then remove from heat.

Step 7: Garnish and serve
Remove the pasta bake from the oven, sprinkle over the crispy sage walnuts, and finish with a dusting of parmesan or nutritional yeast. Serve hot with a green salad or warm bread.

If storing leftovers or making this dish ahead of time then make sure you’ve allowed the pasta to cool fully before covering and storing in the fridge. This pasta keeps well in the fridge for up to 3 days — reheat with a splash of milk to loosen the sauce. Always make sure that your food is piping hot when reheating.