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.

Ingredients

• 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

Method

Step 1

Preheat oven to 375F.

Step 2

Boil pasta in salted water until al dente. Drain and set aside.

Step 3

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.

Step 4

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.

Step 5

Whisking constantly and quickly, slowly add vegetable broth. Continue whisking, raise heat to medium-high and cook until mixture is boiling and thick.

Step 6

Turn heat off. Add pumpkin puree and whisk until smooth. Check for seasoning. Add salt and pepper to taste.

Step 7

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.

Step 8

In medium pan, melt 2 T. margarine. Add panko bread crumbs and stir until coated. Remove from heat and sprinkle over pasta.

Step 9

Bake pasta 20-25 minutes, or until panko topping is golden-brown.