Rustic, bold, and mouthwateringly yummy, this pasta bake is the ultimate one-pot celebration of all the best fall flavors!

With temperatures in Dallas dropping into the 70’s and leaving the dreaded 90’s behind, I’ve found myself jumping headfirst into fall flavors. Enter: pumpkin. From Central Market’s impressive storefront display to Trader Joe’s delicious baking mixes, pumpkin is back in season, and it’s playing a starring role in my latest dish: Cheesy Pumpkin Pasta with Prosciutto.

There’s so much to love about this baked pasta dish that’s bursting with fall flavors like pumpkin, sage, roasted garlic, and crispy, salty prosciutto. Simple, scrumptious, and ready in minutes, this main course masterpiece combines all the best flavors of fall into one lusciously cheesy, satisfyingly hearty, and delectably autumnal dish that you’ll make on repeat this season!

And, for the perfect side salad pairing, I recommend making my Cornbread and Peach Panzanella. The brightness of the cucumbers, cherry tomatoes, and fresh peaches provides the perfect balance to the richness of the pumpkin in this pasta bake.

You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!

Here’s how you’ll make my Cheesy Pumpkin Pasta with Prosciutto:

Ingredients You’ll Need

1 shallot, halved
5 garlic cloves, smashed
1 bunch fresh sage leaves, torn
4 slices prosciutto, torn
2 tbsp avocado oil
1 lb penne pasta (preferably gluten-free)
1 can pumpkin puree
1/2 cup plain almond milk
3 tsp salt
1 tsp black pepper
1 cup fontina cheese, shredded
1 cup mozzarella cheese, shredded

Instructions

Preheat your oven to 400º.
On a sheet pan, toss garlic cloves, sage leaves and shallot with oil.
On the same pan, add slices of prosciutto. Roast for 10-15 minutes or until golden.
Meanwhile, boil pasta water and cook penne to al dente instructions. Reserve 1 cup of pasta water before draining (do not rinse).
Separate the prosciutto from the veggies on the sheet pan. In a blender, combine pumpkin puree, fontina cheese, salt, pepper, pasta water, plain almond milk and roasted sheet pan veggies. Blend until smooth.
Toss pasta with blended sauce. Pour into an oven-safe skillet or greased glass baking dish.
Crumble the crispy prosciutto over top of the pasta then top with mozzarella cheese.
Bake for 10 minutes then broil for 2 minutes or until golden brown!

How to Store Leftovers

If you happen to have any leftovers, store them in an airtight container in the fridge. The pasta will keep for up to three days. When you’re ready to reheat, warm it up gently on low-medium heat, adding a bit of the reserved pasta water, vegetable broth, or veggie stock to loosen up the sauce if needed.

Tips and Tricks for the Best Cheesy Pumpkin Pasta

Use Fresh Ingredients: Fresh sage leaves and garlic cloves make a world of difference in the flavor of this dish. They bring a depth and earthiness that dried herbs and garlic powder just can’t match.
Adjust the Consistency: If your pumpkin pasta sauce seems too thick, add a bit more of the reserved pasta water, vegetable broth, or almond milk until it reaches your desired consistency. The sauce should be creamy and smooth, clinging to the pasta without being too thick or runny.
Experiment with Add-Ins: Want to make this dish your own? Try adding some fresh spinach, roasted butternut squash, bell peppers, or even a dollop of tomato paste for a bit of sweetness and extra depth of flavor. You could also sprinkle in some nutritional yeast for a vegan twist or a dash of onion powder for added savory notes.

Pairing Suggestions

This cheesy pumpkin pasta recipe pairs beautifully with a crisp, fresh side salad like my Cornbread and Peach Panzanella. The brightness of cucumbers, cherry tomatoes, and fresh peaches provides the perfect contrast to the rich, creamy sauce of the pumpkin pasta. And for dessert, why not finish off with something light like a homemade pumpkin pie spice latte?

FAQs

Choosing the right type of pasta is key to getting the best flavor and texture in this dish. I prefer using penne pasta because its ridged surface holds onto the creamy pumpkin pasta sauce perfectly. However, feel free to use any type of short pasta you love—whole wheat, chickpea pasta, gluten-free pasta, or even homemade pasta. Just make sure to cook the pasta al dente in salted water so it maintains its bite after baking. Don’t forget to reserve a cup of pasta water before draining; this starchy liquid is crucial for thinning the sauce to the perfect consistency.

Absolutely! This is a great way to meal prep or make ahead for a gathering. You can assemble the entire dish, cover it with foil, and store it in the fridge for up to 24 hours before baking. When you’re ready to serve, simply bake it as directed, adding an extra 5-10 minutes to ensure it’s heated through. This creamy pumpkin pasta recipe is one of those pumpkin recipes that’s even better the next day!

Absolutely! Canned pumpkin puree is a convenient alternative to fresh pumpkin and works perfectly in this delicious pumpkin pasta. It provides a consistent pumpkin flavor and smooth texture, making it a great option for savory dishes like this one. Just make sure you’re using pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices that could alter the flavor and texture of your dish.

To make this pumpkin pasta recipe vegan, you can replace the dairy ingredients with plant-based alternatives. For the cream sauce, substitute heavy cream with coconut milk or unsweetened almond milk. Use vegan parmesan cheese or nutritional yeast in place of regular parmesan cheese. You can also skip the prosciutto and add more fresh garlic and a pinch of red pepper flakes for extra flavor. This will create a vegan pumpkin pasta sauce that’s just as creamy and flavorful, perfect for satisfying your taste buds.

This Cheesy Pumpkin Pasta with Prosciutto is a true celebration of fall. The creamy pumpkin sauce, the crispy prosciutto, and the aromatic sage come together to create a pumpkin pasta dish that’s comforting, flavorful, and incredibly satisfying. Whether you’re cooking for your family or hosting a fall dinner party, this savory dish is sure to impress.

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