<\/p>\nThis Baked Pumpkin Pasta<\/strong> is made with pancetta, kale, and white beans and topped with gruyere and panko crumbs.<\/p>\nThis healthy baked pumpkin pasta bake is total comfort food. I know it\u2019s rare to hear the words \u201chealthy\u201d and \u201ccomfort food\u201d in the same sentence but hear me out! The pumpkin, kale, cannellini beans, and whole-wheat pasta give this dish a ton of fiber, and the gruyere and pancetta give it that comfort-food element while adding protein. You can also try my Pumpkin Mac and Cheese with Roasted Veggies, and for a more pared-down version of this recipe, try my other Cheesy Baked Pumpkin Pasta.<\/p>\n
I don\u2019t know about you, but I tried to like whole wheat pasta for years and never found a brand that my family would eat. I didn\u2019t care for the texture until I discovered DeLallo Organic Whole-Wheat Pasta, which changed my life. My husband, who is pretty picky about his pasta, also loves it, and now it\u2019s the only brand of whole-wheat I will ever use. Their gluten-free pasta is also AMAZING, so if you can\u2019t eat gluten, you can easily swap it out.<\/p>\n
What are the benefits of eating pumpkin?<\/h2>\n I love cooking with pumpkin. Not only does it require no prep (besides opening the can!), it\u2019s also full of nutrients. One cup of pumpkin has two grams of protein and seven grams of fiber. Plus, it\u2019s a great source of vitamins A, K, and E.<\/p>\n
Pumpkin Pasta Ingredients<\/h2>\n This creamy pumpkin pasta bake is like a fancy mac and cheese! Here\u2019s what\u2019s in it:<\/p>\n
\nPasta<\/strong>: I teamed up with DeLallo to make this pasta recipe. Their whole- wheat penne was the perfect choice, but you could really use any shape, like their shells, fusilli, or cavatappi.<\/li>\nPumpkin<\/strong>: Pumpkin is obviously a key ingredient here, but you could also use butternut squash puree.<\/li>\nCheese<\/strong>: This dish isn\u2019t called \u201ccheesy baked pumpkin pasta\u201d for nothing! I use gruyere, but you could swap it for white cheddar. I mix one cup with the pumpkin puree and half of a cup sprinkled on top for maximumKale:<\/strong> I use two bunches of kale for this recipe, which means you\u2019re getting a very healthy dose of greens. The kale cooks in the boiling pasta water for a couple of minutes before cooking the noodles. If you want to sub it for spinach, skip cooking it in water and just add it in towards the end with the pasta.<\/li>\nBeans<\/strong>: I use cannellini beans but feel free to swap with great northern.<\/li>\nPancetta<\/strong>: Pancetta is basically Italy\u2019s version of bacon, but you can sub it with bacon if you prefer.<\/li>\nOther Ingredients<\/strong>: The onion cooks in the pancetta drippings with a little bit of salt, garlic, and red pepper. This combo really enhances the flavor of the whole meal.<\/li>\nPanko<\/strong>: I top the pasta with panko, which gets crispy and golden in the oven. If you want to brown the breadcrumbs even more, you can broil the pasta for a minute or two at the end.<\/li>\n<\/ul>\nHow to Store, Freeze, and Reheat Pumpkin Pasta<\/strong><\/h2>\nThis pasta will last in your fridge for up to five days and in the freezer for up to three months. I like to portion out leftovers into individual serving containers, so if I need a quick lunch, I can just pull one serving out at a time. Thaw overnight and then microwave to reheat.<\/p>\n
You can also freeze the whole baking dish. Complete all the steps through topping the pasta with cheese. Wrap tightly with plastic wrap and freeze. To reheat, thaw overnight, sprinkle with panko, and then bake until heated through.<\/p>\n
More Pumpkin Recipes You\u2019ll Love:<\/h2>\n\n
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Cheesy Baked Pumpkin Pasta with Pancetta, Kale, and White Beans<\/h2>\n \nSP<\/span><\/span>\n<\/p>\n\n473<\/span> Cals<\/span><\/span>25.5<\/span> Protein<\/span><\/span>66.5<\/span> Carbs<\/span><\/span>13.5<\/span> Fats<\/span><\/span>\n<\/p>\n\n
Prep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span> 15<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis Baked Pumpkin Pasta is made with pancetta, kale, and white beans and topped with gruyere and panko crumbs. <\/span><\/p>\n\n
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\n6<\/span> oz<\/span> panchetta<\/span>, diced<\/span><\/li>\n1<\/span> onion<\/span>, thinly sliced<\/span><\/li>\nKosher salt and freshly ground black pepper<\/span><\/li>\nCooking spray<\/span><\/li>\n2<\/span> cloves<\/span> garlic<\/span>, minced<\/span><\/li>\n\u00bd<\/span> tsp<\/span> red pepper flakes<\/span><\/li>\n2<\/span> bunches kale<\/span>, stemmed and torn<\/span><\/li>\n12<\/span> oz<\/span> DeLallo whole-wheat or gluten-free penne pasta<\/span><\/li>\n2<\/span> 15-oz cans <\/span> cannellini beans, drained and rinsed<\/span><\/li>\n1<\/span> 15-oz can<\/span> pumpkin puree, or butternut puree<\/span><\/li>\n1 \u00bd<\/span> cups<\/span> grated Gruy\u00e8re or sharp Cheddar cheese <\/span>, 4 \u00bd oz (I used Gruyere)<\/span><\/li>\n\u00bd<\/span> cup<\/span> panko or gluten-free breadcrumbs<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nIn a large skillet over medium heat, fry the pancetta until it\u2019s crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate or rack to cool and discard all but approximately 2 tsp rendered fat.<\/p>\n<\/li>\n
\nTo the same pan, add the onion and 1\/4 teaspoon salt. Saut\u00e9, stirring occasionally, for 5 to 7 minutes, until browned and fragrant. Add the garlic and red pepper flakes for the last minute and toast for just 20 to 30 seconds, before the garlic scorches.<\/p>\n<\/li>\n
\nAdd 2 Tbsp water to de-glaze the pan, scrape up any browned bits, and remove from the heat.<\/span><\/p>\n<\/li>\n\nWhile the onion cooks, fill a large pot of salted water and bring it to a boil.<\/p>\n<\/li>\n
\nPreheat the oven to 450F and grease a rectangular baking dish with cooking spray.<\/p>\n<\/li>\n
\nAdd the kale to the boiling water and cook for just 2 minutes or so, until it\u2019s bright green and tender but not soft. Use a slotted spoon to transfer it to a colander.<\/p>\n<\/li>\n
\nTo the same pot, add the pasta and cook it a minute or two short of package instructions; it should be just shy of al dente.<\/p>\n<\/li>\n
\nReserve \u00be cup of pasta water and drain the pasta in the colander with the kale.<\/p>\n<\/li>\n
\nIn a large mixing bowl, combine the canned pumpkin with 1 cup shredded Gruy\u00e8re or Cheddar. Season generously with black pepper.<\/p>\n<\/li>\n
\nWhisk \u00bd cup pasta water into the pumpkin mix. It should be about the consistency of bechamel, thin enough to coat the pasta but not watery; if needed, add a bit more water.<\/p>\n<\/li>\n
\nFold in the pasta, kale, onions, pancetta and beans and stir well to coat.<\/p>\n<\/li>\n
\nTransfer to the baking dish and sprinkle the remaining \u00bd cup shredded cheese over the top; finish with the breadcrumbs and spray with a bit of cooking spray to increase browning..<\/p>\n<\/li>\n
\nBake for 14 to 18 minutes, until the breadcrumbs are golden. For deeper browning, place 3 to 4 inches beneath your broiler and broil for 1 to 2 minutes, watching carefully to prevent burning.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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