Creamy Pumpkin Pasta Bake with Seedy Sourdough Topping

Two of my favourite ‘P’s’ = pasta and pumpkin!! If you’re a fan of the ‘P’ train too – this pasta bake might just change your life. Seriously, it really IS THAT good.

Note: The crunch topping is optional – but so worth the little bit of effort. There is a fab bakery in my area that makes a cranberry pumpkin spice loaf, and let me tell you: turning that loaf into crumbs elevates this pasta bake to a whole new level of decadence.

Ingredients

• 3 cups (750 mL) Italpasta Artisan Gemelli – click here for product info (or pasta shape of choice).
• 1 tbsp (15 mL) butter
• 1 onion, diced
• 1 tbsp (15 mL) dried sage leaves (if using ground sage, only use ½ tsp (2 mL))
• 3/4 tsp (3 mL) each of pumpkin spice and salt (click here for homemade pumpkin spice recipe)
• ¼ tsp (1 mL) chili flakes
• 1 cup (250 mL) 35% whipping cream
• ¾ cup (175 mL) pure pumpkin puree
• ½ cup (125 mL) chopped fresh parsley
• 2 tbsp (30 mL) chopped fresh rosemary
• 3 cloves garlic, minced
• 1 cup (250 mL) grated parmesan cheese

Seedy Sourdough Crunch Topping

• 2 cups (500 mL) coarse sourdough bread crumbs (or bread of choice)
• ½ cup (125 mL) grated parmesan cheese
• ½ cup (125 mL) pumpkin seeds
• ¼ cup (60 mL) chopped fresh parsley
• ¼ cup (60 mL) melted butter
• ½ tsp (2 mL) dried sage leaves (or pinch of ground sage)
• ¼ tsp (1 mL) each of salt, pepper and ground nutmeg

Garnishes (optional):

Additional grated parm, pea shoots and chopped fresh mint.

Directions

1. Preheat oven to 400 F (200 C).
2. Cook pasta according to package directions, drain, and place cooked pasta back in the pot you boiled it in.
3. Melt butter in a large pan over medium high heat. Cook onion for 2 to 3 minutes until edges just start to brown.
4. Add spices, and cook for an additional 30 seconds until fragrant.
5. Stir in cream, pumpkin puree and simmer for 1 minute.
6. Add cream/pumpkin mixture, fresh herbs, garlic and cheese to hot cooked pasta. Stir until well combined.
7. Place mixture into a well greased 9 X 13-inch baking dish.
8. Stir together topping ingredients until evenly combined. Sprinkle mixture evenly over pasta.
9. Place in the center of the preheated oven and bake for about 15 minutes until topping is toasted and edges are bubbling.
10. Remove from the oven and let stand for about 10 minutes before serving.
11. Makes 6 servings. Garnish each portion with additional cheese, pea shoots and mint (if using).

Delicious & Doable Tips:

~ stir in 1 cup (125 mL) chopped roasted red peppers to pasta mixture before placing in the casserole dish.
~ add 2 cups (500 mL) of roughly chopped cooked chicken to the pasta mixture before placing in the casserole dish.

Where to Find ‘Delicious & Doable’ Across Ontario

Find ‘Delicious & Doable ~ Recipes For Real and Everyday Life’ on Amazon (click here) or at one of the below retailers across Ontario:

Type Books ~ 883 Queen Street West, Toronto
Lemonberry ~ 2 Orchard Heights Blvd #10, Aurora
Fanfare Books ~ 92 Ontario St, Stratford
Casual Gourmet ~ 1027 King Street West, Hamilton
The Post Office – 18 Front St. N, Thorold
Chef’s Paradise ~ 1314 Bank Street, Ottawa
Gift It Grey ~ 19492 Opeongo Line, Barry’s Bay
Creative Cook ~ 35 Manitoba St, Bracebridge
Muskoka Brewery ~ 1964 Muskoka Beach Rd, Bracebridge
Stephen’s Butcher Shop ~ 8 Harris St, Port Carling
Hilltop Interiors ~ 1150 ON-141, Rosseau
Cedar Canoe Books ~ 72 Main St E, Huntsville
Clark’s On Main ~ 1090 Main Street, Dorset
Bigley’s Cottage Kitchen ~ 72 Main St E, Huntsville
Kitchen Bits ~ 1390 Kingsway, Greater Sudbury,

Heading to Muskoka this fall/early winter? Click here for a list of my upcoming cooking classes at The Creative Cook!!

Hope to see and feed many of you soon!