When autumn arrives, pumpkins seem to multiply overnight. As far as I’m concerned, that’s a good thing. I have so many delicious plans for them. Here’s one: This Pumpkin Pork Pasta Bake combines roasted pumpkin, savory ground pork, tender pasta, white wine, and lots of melty cheese. As a result, you get the ultimate fall pasta bake for a chilly evening.
First, roast fresh pumpkin in the oven until tender. Roasting concentrates its natural sweetness and adds a delicious depth of flavor. Once it cools enough to handle, peel it and discard the seeds. Then slice the pumpkin into pieces. Meanwhile, boil one pound of pasta until just al dente. Drain and rinse it with cold water. This stops the cooking and keeps the pasta from turning mushy later.
Next, heat olive oil in a large pan. Sauté sliced shallots and garlic until fragrant. Then add the ground pork and cook until beautifully browned. Coat the pork with a few tablespoons of tomato paste. This simple step adds savory richness and plenty of flavor.
White Wine FTW
Now add the roasted pumpkin pieces to the pan. Season everything with kosher salt and freshly ground pepper. Then pour in dry white wine and vegetable broth. Let the mixture simmer. The wine adds another layer of flavor while the pumpkin becomes wonderfully tender.
Transfer everything to a casserole dish. Toss the mixture with the cooked pasta and shredded Emmentaler. Then add another generous layer of cheese on top. Because obviously, this is a cheesy pumpkin pasta bake. We are not here to practice restraint.
Finally, bake the Pumpkin Pork Pasta Bake until the cheese melts and the top becomes golden brown and gloriously bubbly. The roasted pumpkin brings sweetness, while the pork, tomato paste, and white wine create a rich, savory sauce. Meanwhile, the pasta makes the whole thing hearty and satisfying.
This dish is perfect fall comfort food. It is especially welcome on a chilly autumn evening when the weather outside suggests staying home with a casserole and absolutely no regrets.
Best of all, this easy pumpkin pasta is wonderfully flexible. Use any pasta shape you like. Swap Emmentaler for your favorite melting cheese. You can also replace the ground pork with beef, chicken, or turkey.
So grab a pumpkin and embrace autumn. This Pumpkin Pork Pasta Bake brings all the cozy flavors of fall to the dinner table without requiring a pumpkin-spiced anything.
Cheesy Pumpkin Pork Pasta Bake
Ingredients
- 3+1/2 lb pumpkin
- 1 lb pasta
- 8 shallots
- 2 tbsp olive oil
- 1 lb mixed ground pork
- 2 cloves of garlic
- 2 tablespoons tomato paste
- kosher salt and freshly ground pepper
- 1/3 cup dry white wine
- 1 cup vegetable broth
- 2+1/2 cups grated Emmentaler cheese
Instructions
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Preheat the oven to 400F. Line a baking sheet with parchment paper.
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Cut the pumpkin into large pieces. Roast until you can easily run a fork through it. About 40 minutes.
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Peel the skin off and discard the seeds.
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Turn the oven temperature down to 350F.
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Cook the pasta in salted water until just al dente.
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Drain and rinse with cold water. Set aside.
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Peel and dice the shallots.
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Peel and thinly slice the garlic.
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Heat the olive oil in a skillet.
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Add the shallots and sauté until transparent.
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Add the garlic and cook for another minute.
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Stir in the ground pork. Cook, stirring, until it browns.
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Stir in the tomato paste to coat the meat.
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Add the pumpkin to the pan.
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Season with salt and pepper.
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Pour in the wine and broth, and simmer gently for 10–15 minutes until the liquid reduces.
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Transfer to a casserole dish.
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Toss with the pasta to combine. Then toss with 2 cups of the grated cheese
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Sprinkle the rest of the grated cheese on top.
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Bake for 30 minutes or until the top starts to brown.
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Remove from the oven and serve.
So, do you like this Cheesy Pumpkin Pork Pasta Bake? Then, also check out some of these other delicious recipes:
PISTACHIO LIME PESTO PASTA
CREAMY ORANGE MINT PORK
RHUBARB THYME BROWN SUGAR PORK
