Pumpkin Pasta Bake

Creamy and comforting, this tasty pasta bake features pumpkin, which makes it a great way to get more veggies into your children, or simply to add variety to your regular family meal rotation. It also means it fits in well on a Thanksgiving or Christmas table as a dish everyone will want to try! In addition to being so delicious, this pasta bake is also a standout because it is dairy-free and gluten-free, which is hard to come by with a pasta bake!

Pumpkin strengthens the blood and the immune system.

Sage helps you detoxify after mold exposure and helps remove toxic heavy metals from the intestinal tract.

Rosemary specializes in fighting antibiotic-resistant bacteria.

Pumpkin Pasta Bake

Ingredients:

• 3 cups chopped pumpkin or 1 ½ cups pumpkin puree
• 1 cup unsweetened almond milk or water
• 12 oz dried gluten-free pasta
• 1 medium-sized red onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 tbsps roughly chopped sage
• 2 tsp finely chopped rosemary
• 2 tbsps tomato paste
• 1 15-oz can crushed tomatoes
• 1 cup water
• Sea salt (optional), to taste
• Freshly ground black pepper (optional), to taste
• ½ cup gluten-free or chickpea breadcrumbs

Directions:

Preheat your oven to 400°F (200°C). If you are using chopped pumpkin, place the pieces on a baking sheet and roast them in the oven for about 20 to 25 minutes or until browned and tender. Once roasted, blend the pumpkin with the unsweetened almond milk or water until smooth and set aside. If using pumpkin puree, blend the puree with unsweetened almond milk or water until smooth and set aside.

Meanwhile, cook the gluten-free pasta according to the package instructions until 2 minutes short of al dente (still relatively hard), then drain and set aside.

While the pumpkin is roasting, place a large ceramic non-stick skillet over medium heat. Sauté the red onion until it becomes translucent, 3 to 4 minutes. Add the garlic, sage and rosemary and continue to sauté for another 1 to 2 minutes, until fragrant.

Next, add the tomato paste to the skillet. Cook, stirring continuously, for 1 to 2 minutes, until it gets slightly darker in color. Pour in the can of crushed tomatoes, followed by the cup of water. Allow the sauce to simmer for at least 15 minutes to develop its flavors. Pour in the pumpkin mixture and season with sea salt and black pepper (if using). Mix well.

Once the sauce is ready, combine it with the cooked pasta, making sure the pasta is evenly coated. If the mixture seems too thick, add additional water to reach your desired consistency. Transfer the pasta mixture to a baking dish, spreading it out evenly.

Sprinkle the breadcrumbs over the top of the pasta, creating a light, even layer. Place the baking dish in the preheated oven and bake for about 10 to 15 minutes, or until the top is golden and crispy. Once done, remove the dish from the oven and allow it to cool slightly before serving. Enjoy!

Serves 4-6

Get over 100 more delicious recipes and learn how to heal in the companion titles, Brain Saver and Brain Saver Protocols, Cleanses & Recipes.

Categories: New Recipes, Lunch & Dinner, Casserole, Pasta, Main Dishes, Side Dishes, Kid Friendly, Holiday Recipes, Thanksgiving, Christmas

This item posted: 22-Nov-2024

< Back to Essentials