Pumpkin Pasta Bake2012-09-13
- Servings : 6-8
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
In our house, pumpkin is a year-round ingredient. However, with fall right around the corner, I find myself craving it even more.
This pasta bake comes together easily and is made with ingredients you may already have in the pantry.
- 1 lb. pasta (I used campanelle)
- 1/4 C. margarine
- 1/4 C. all-purpose flour
- 3 cloves garlic, minced
- 5 fresh sage leaves, minced (or 1 t. dried leaves)
- 2 1/2 C. vegetable broth
- 1 C. pumpkin puree
- 1 C. panko bread crumbs
- 2 T. margarine
- salt and pepper to taste
Preheat oven to 375F.
Boil pasta in salted water until al dente. Drain and set aside.
While pasta is cooking, heat 1/4 C. of margarine in a large saucepan, over medium-low heat. Once it is melted, sprinkle in flour.
Cook margarine-flour mixture until it begins to turn gold, stirring often with a wooden spoon. Once it begins to change color, add minced garlic and sage and cook one minute more, while stirring.
Whisking constantly and quickly, slowly add vegetable broth. Continue whisking, raise heat to medium-high and cook until mixture is boiling and thick.
Turn heat off. Add pumpkin puree and whisk until smooth. Check for seasoning. Add salt and pepper to taste.
Combine the cooked pasta and sauce and toss to coat. Pour into 2 1/2 qt. baking dish. If pasta looks dry, pour another 1/4 - 1/2 C. stock or water over the top and stir. Set aside.
In medium pan, melt 2 T. margarine. Add panko bread crumbs and stir until coated. Remove from heat and sprinkle over pasta.
Bake pasta 20-25 minutes, or until panko topping is golden-brown.
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