When it comes to cozy, satisfying meals that feel perfect for the cooler months, this pasta bake with pumpkin and sage hits all the right notes. With every creamy, savory bite, it brings together the natural sweetness of roasted pumpkin, the aromatic warmth of sage, and the satisfying heft of tofu for a filling, wholesome dish. If you’re looking for something that’s both nutritious and indulgent, this bake is the ideal choice!
The combination of pumpkin and sage is one of those matches made in culinary heaven. Pumpkin has a gentle sweetness and creaminess when roasted, which blends beautifully with the earthy and slightly peppery notes of sage. Sage, with its unique herbal profile, enhances the pumpkin’s flavor without overwhelming it, creating a balanced, rich taste that’s truly comforting.
To make this pasta bake hearty and protein-rich, tofu is a wonderful addition. It adds a subtle flavor while soaking up the creamy pumpkin sauce and blending smoothly into the dish. Tofu also boosts the meal’s nutritional value, giving you a wholesome and filling main course. It’s a great option for those looking to enjoy a plant-based, nutritious dinner that leaves you feeling satisfied.
This bake is a one-dish meal that’s perfect for busy evenings or for making ahead to enjoy throughout the week. It’s filling, flavorful, and easy to put together, with just a few simple steps. The vibrant orange pumpkin and fresh green sage also make it a visually beautiful meal, making each slice as pleasant to look at as it is to eat.
A creamy sauce binds the pasta and tofu together, with the roasted pumpkin adding a velvety texture that’s both comforting and luxurious. If you enjoy casseroles that give you a warm, cozy feeling, this recipe will surely become a favorite. The combination of flavors is well-suited for autumn, but really, this bake is delicious any time you’re craving something wholesome.
You will need:
● 200 g. pasta (not cooked)
● Olive oil
● 180 g. tofu (marinated or other types are better, rather than the natural unflavored one)
● 70 g. red pepper
● 80 g. grated carrots
● 1 onion
● 4 garlic cloves
● 50 g. sun-dried tomatoes
● 250 g. butternut squash puree (other squash/pumpkin may be used)
● 200 ml. coconut milk/cream
● 1 tsp dried sage
● 0,5 teaspoon of ground smoked sweet paprika
● 0,5 teaspoon of salt
● 0,5 teaspoon of black pepper
● Some breadcrumbs
● Handful of fresh dill
Preparation
1.To make the pumpkin puree - preheat the oven to 200 degrees, cut the pumpkin in half lengthways and bake on a baking tray, inside facing down, for about 50 minutes or until very soft when pierced with a fork. After removing the rind, blend the pumpkin to a thick purée.
2.Preheat the oven to 180 degrees.
3.Cook the pasta according to the instructions on the packaging.
4.Add a little olive oil to a frying pan and heat. Add the chopped onion and garlic and fry for 2-3 minutes. Then add the chopped peppers, the tofu crumbled by hand, the grated carrots and the chopped sundried tomatoes, fry for 7-10 minutes or until the tofu and vegetables are just tender. Add a little salt or spice mix.
5.Mix the pumpkin puree with the coconut milk, sage, ground chilli, salt and pepper - even better if you use a blender.
6.Mix the fried tofu mixture with the cooked noodles, fresh chopped dill and add the pumpkin puree and seasoning.
7.Grease a baking tray with a little oil. Place the whole pasta mixture in it and sprinkle with some breadcrumbs. Bake for about 30 minutes or until the top is lightly browned.
Can be eaten straight away.
Enjoy!
You've been curated by @plantpoweronhive! Delegations welcome!
Join the foodie fun! We've given you a FOODIE boost. Come check it out at @foodiesunite for the latest community updates. Spread your gastronomic delights on and claim your tokens.