Cheesy Pumpkin Pasta Bake
Serves: 4
  • 8 oz pasta (I used fusilli)
  • 1 small onion, chopped
  • 2 tbsps butter
  • 15 oz pumpkin puree
  • 1 cup chicken broth
  • ½ cup grated Parmesan
  • Taste and pepper, to taste
  • ½ tsp fresh rosemary, minced
  • 1 tsp dried sage, minced
  • 1 cup shredded cheese (I used marble)
  1. Cook the pasta al dente, according to package instructions. In a large frying pan, fry onion until translucent in butter. Add salt and pepper to taste, sage and rosemary. Fry for one minute. Add pumpkin, chicken broth and half the Parmesan. Simmer for 5-10 minutes.
  2. When the pasta is ready, drain well and add to the pumpkin sauce. Transfer to greased 9x9 baking dish. Top with remaining Parmesan and grated cheese. Bake at 375 degrees for 30 minutes, or until the top of golden brown.
Adapted from SkinnyTaste
Recipe by The Domestic Blonde at