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Fall Baked Pasta with Roasted Pumpkin, Kale and Mushrooms
4.9 from 42 votes

Fall Baked Pasta with Roasted Pumpkin, Kale and Mushrooms

This Easy Baked Pasta with Roasted Pumpkin, Kale, Mushrooms and creamy Brie is a celebration of fall vegetables and the perfect vegetarian comfort food dinner on a cold evening.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 6 servings
Calories: 360 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Roasted Pumpkin:
  • 1 small pumpkin
  • 1/2 teaspoon salt
  • 2 tablespoon olive oil
  • 3 cups mushrooms quartered
  • 2 tablespoons thyme fresh leaves
For the Pasta:
  • 1 pasta undercooked by 3 minutes, Barilla brand, any shape, cooked
For the Pasta Bake:
  • 1 x pumpkin above, roasted
  • 1 x mushroom above, roasted
  • 2 cups kale sliced
  • 1 cup cream
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons thyme fresh leaves
  • Brie cheese optional, sliced
  • Parmesan Cheese optional, for sprinkling

Notes

  • Instead of heavy whipping cream, use light cream or even coconut cream. But don't leave it out.
  • Instead of heavy whipping cream, use light cream or even coconut cream. But don't leave it out.
  • Roasting the pumpkin in the oven gives it the perfect texture and additional sweetness, taking this Easy Baked Pasta to a whole new level.
  • Cook the pasta about 3 minutes less than indicated on the package to get the perfect texture.