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A Nerd Cooks » Dinner » Pasta

Pumpkin and Sausage Pasta Bake

Feb 4, 2020 · Modified: Feb 26, 2023 by Lauren Pacek · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This pasta is what you want to be eating on a chilly evening

Pumpkin and sausage pasta is hearty, comforting, and delicious. It's exactly what you want to be eating when the weather is a bit chilly. 

Pumpkin and Sausage Pasta Bake | A Nerd Cooks

This pasta has been a longtime favorite in my house

I've been making this pasta for several years now. Sean requests it every so often. Usually, when I make it, Sean and I just dig in and eat before I can even think about photographing it.

It's so good that I wanted to make it a point to photograph and share it with you all. And here we are.

Pumpkin isn't just for Fall. And it's not just for sweet dishes, either. 

Trust me on both of these things.

I know that pumpkin is typically associated with Fall recipes ... and sweet recipes. And that's all for a good reason. I mean, check out these Pumpkin Chocolate Chip Blondies, Pumpkin Chocolate Chip Muffins, and Pumpkin Spice Cold Brew! Pumpkin is so good in all of these recipes.

However, I'd like to make the case that you should eat pumpkin all year round. Like, right now, it's February. But this dish would be great right now (think hearty pasta... cold weather...).

AND you should eat it in savory dishes! Even though pumpkin does have a natural sort of sweetness, making it tasty in desserts and whatnot, that subtle sweetness is really complemented by savory flavors (here, we're using sausage and cheese). If you need more examples of how pumpkin can be great in savory applications, check out my Pumpkin Risotto and Pumpkin Thyme Macaroni and Cheese.

Pumpkin and Sausage Pasta Bake | A Nerd Cooks

How does this recipe come together?

You'll start by cooking some flavorful vegetables in a heavy-bottomed pot: garlic, onions, and fennel. I like to use both fresh fennel and fennel seeds. You could use one or the other, but I just love the anise-y flavor and how well it goes with the next ingredient: sausage. Crumble that sausage as it cooks.

Al dente short cut pasta will join the party next. I've used penne plenty of times, but often opt for something that's a bit more interesting. Here I used gemelli.

Next, you'll mix up a quick pumpkin pasta sauce. Just whisk everything together in a bowl before adding to the pasta, sausage, and vegetables. Top everything with some cheese and bake!

Pumpkin and Sausage Pasta Bake | A Nerd Cooks

Looking for other pasta recipes?

Check out my Pasta all'Amatriciana and Cacio e Pepe! Corn and Bucatini with Burrata is also delicious.

✨ Recipe

Pumpkin and Sausage Pasta Bake | A Nerd Cooks

Pumpkin and Sausage Pasta Bake

Lauren Pacek
Pumpkin and sausage pasta is hearty, comforting, and delicious. It's exactly what you want to be eating when the weather is a bit chilly. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Pasta
Cuisine American
Servings 6 servings
Calories 631 kcal

Ingredients
  

  • 1 tbs olive oil
  • 2 cloves garlic minced
  • 1 onion chopped
  • 1 lb Italian sausage
  • 1 small fennel bulb cut into half moons
  • 2 teaspoon fennel seeds
  • 1 lb short cut pasta like penne
  • 15 oz can of pumpkin puree
  • ⅔ cup plain Greek yogurt
  • ½ cup heavy cream
  • kosher salt and pepper to taste
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ⅓ cup parmesan cheese shredded
  • 1 cup mozzarella cheese shredded

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Heat the olive oil in a heavy-bottomed pot over medium heat. Add the garlic, onion, fennel, and fennel seeds. Cook until the onions start to become translucent.
  • Add the sausage and cook through, crumbling as it cooks. Once cooked through, remove the pot from the heat.
  • Cook the pasta according to directions on the package. Drain and set aside.
  • Add the pumpkin, Greek yogurt, heavy cream, spices, and parmesan cheese to a medium-sized bowl. Whisk to combine.
  • Add pasta to the pot with the vegetables and sausage. Add the pumpkin sauce and stir until the pasta and sausage are coated.
  • Pour the pasta into a 9x13-inch baking dish. Top with shredded mozzarella.
  • Bake for 20 minutes, or until the sauce is bubbly and the mozzarella has melted.

Nutrition

Serving: 1Calories: 631kcalCarbohydrates: 45gProtein: 30gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 22gCholesterol: 85mgSodium: 844mgFiber: 5gSugar: 7g

Disclaimer: Nutritional information is a generated estimate and is not guaranteed to be accurate.

Tried this recipe?Let us know how it was!

What kind of gear should I have in order to make this?

  • A 9x13-inch baking dish
  • A whisk
  • A heavy-bottomed pot (I like a Dutch oven)

Pin this recipe for later!

Pumpkin and Sausage Pasta Bake | A Nerd Cooks

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I love it when you share my recipes!

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Hi, I'm Lauren! I'm the recipe developer, photographer, and writer here at A Nerd Cooks. I'm a 30-something wife, mom, and scientist with a passion for mixing cocktails, brewing buzzy coffee drinks, and making other delicious beverages at home.

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