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 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:
- Preheat your oven to 400º.
- On a sheet pan, toss garlic cloves, sage leaves and shallot with oil.
- On 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 prosciutto from veggies on sheet pan. In a blender, combine pumpkin puree, fontina cheese, salt, pepper, pasta water, plain almond milk and roasted sheet pan veggies until smooth.
- Toss pasta with blended sauce. Pour into 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!
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Cheesy Pumpkin Pasta with Prosciutto
Ingredients
- 1 shallot halved
- 5 cloves garlic smashed
- 1 bunch 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 pepper
- 1 cup fontina cheese shredded
- 1 cup mozzarella cheese shredded
Instructions
- Preheat your oven to 400º.
- On a sheet pan lined with foil, toss smashed garlic cloves, sage leaves and shallot with avocado oil.
- On same pan, add slices of prosciutto. Roast for 10-15 minutes. Remove prosciutto from pan and set aside.
- Meanwhile, boil pasta water and cook penne to al dente instructions on package. Reserve 1 cup of pasta water before draining (do not rinse pasta).
- In a blender, combine pumpkin puree, fontina cheese, salt, pepper, pasta water, plain almond milk and roasted sheet pan veggies until smooth. Taste for seasonings and adjust if needed.
- Toss pasta with blended sauce. Pour into oven-safe skillet or greased glass baking dish.
- Crumble the reserved 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!