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4.9 from 63 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
5 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 fresh thyme leaves
For the Pasta:
  • 1 box of your favorite shape Barilla cooked according to package directions undercooked by 3 minutes
For the Pasta Bake:
  • 1 x roasted pumpkin and mushrooms above
  • 2 cups kale sliced
  • 1 cup cream
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons fresh thyme leaves
  • Optional: sliced brie cheese
  • Optional : Parmesan 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.