Baked Pumpkin Pasta with Pancetta, Gruyere, Kale, and White Beans

This Baked Pumpkin Pasta is made with pancetta, kale, and white beans and topped with gruyere and panko crumbs.

Pumpkin Pasta with Kale
Baked Pumpkin Pasta

This healthy baked pumpkin pasta bake is overall home cooking. I understand it’s unusual to hear the words “healthy” and “comfort food” in the exact same sentence however hear me out! The pumpkin, kale, cannellini beans, and whole-wheat pasta offer this meal a lots of fiber, and the gruyere and pancetta offer it that comfort-food aspect while including protein. You can likewise attempt my Pumpkin Mac and Cheese with Roasted Veggies, and for a more pared-down variation of this dish, attempt my other Cheesy Baked Pumpkin Pasta.

Baked Pumpkin Pasta

I don’t learn about you, however I attempted to like entire wheat pasta for many years and never ever discovered a brand name that my household would consume. I didn’t look after the texture till I found DeLallo Organic Whole-Wheat Pasta, which altered my life. My hubby, who is quite choosy about his pasta, likewise likes it, and now it’s the only brand name of whole-wheat I will ever utilize. Their gluten-free pasta is likewise AMAZING, so if you can’t consume gluten, you can quickly switch it out.

What are the advantages of consuming pumpkin?

I enjoy cooking with pumpkin. Not just does it need no preparation (besides opening the can!), it’s likewise loaded with nutrients. One cup of pumpkin has 2 grams of protein and 7 grams of fiber. Plus, it’s an excellent source of vitamins A, K, and E.

Pumpkin Pasta Active Ingredients

This velvety pumpkin pasta bake resembles an expensive mac and cheese! Here’s what’s in it:

  • Pasta: I collaborated with DeLallo to make this pasta dish. Their entire- wheat penne was the ideal option, however you might actually utilize any shape, like their shells, fusilli, or cavatappi.
  • Pumpkin: Pumpkin is certainly an essential active ingredient here, however you might likewise utilize butternut squash puree.
  • Cheese: This meal isn’t called “cheesy baked pumpkin pasta” for absolutely nothing! I utilize gruyere, however you might switch it for white cheddar. I blend one cup with the pumpkin puree and half of a cup sprayed on top for optimum
  • Kale: I utilize 2 lots of kale for this dish, which indicates you’re getting an extremely healthy dosage of greens. The kale cooks in the boiling pasta water for a number of minutes prior to preparing the noodles. If you wish to sub it for spinach, avoid cooking it in water and simply include it in towards completion with the pasta.
  • Beans: I utilize cannellini beans however do not hesitate to switch with excellent northern.
  • Pancetta: Pancetta is generally Italy’s variation of bacon, however you can sub it with bacon if you choose.
  • Other Active Ingredients: The onion cooks in the pancetta drippings with a bit of salt, garlic, and red pepper. This combination actually improves the taste of the entire meal.
  • Panko: I top the pasta with panko, which gets crispy and golden in the oven. If you wish to brown the breadcrumbs a lot more, you can broil the pasta for a minute or 2 at the end.

How to Shop, Freeze, and Reheat Pumpkin Pasta

This pasta will last in your refrigerator for approximately 5 days and in the freezer for approximately 3 months. I like to part out leftovers into private serving containers, so if I require a fast lunch, I can simply pull one serving out at a time. Defrost over night and after that microwave to reheat.

You can likewise freeze the entire baking meal. Total all the actions through topping the pasta with cheese. Wrap securely with cling wrap and freeze. To reheat, thaw overnight, spray with panko, and after that bake till heated up through.

Baked Pumpkin Pasta

Pumpkin Pasta with White Beans andKalePumpkin Pasta with GruyerePumpkin Pasta with Kale and White Beans

More Pumpkin Recipes You’ll Love:

Cheesy Baked Pumpkin Pasta with Pancetta, Kale, and White Beans


473 Cals
25.5 Protein
66.5 Carbohydrates
13.5 Fats

Preparation Time: 15 minutes

Prepare Time: 1 hr

Overall Time: 1 hr 15 minutes

This Baked Pumpkin Pasta is made with pancetta, kale, and white beans and topped with gruyere and panko crumbs.

  • 6 oz panchetta, diced
  • 1 onion, very finely sliced
  • Kosher salt and newly ground black pepper
  • Cooking spray
  • 2 cloves garlic, minced
  • ½ tsp red pepper flakes
  • 2 lots kale, stemmed and torn
  • 12 oz DeLallo whole-wheat or gluten-free penne pasta
  • 2 15-oz cans cannellini beans, drained pipes and washed
  • 1 15-oz can pumpkin puree, or butternut puree
  • 1 ½ cups grated Gruyère or sharp Cheddar cheese , 4 ½ oz (I utilized Gruyere)
  • ½ cup panko or gluten-free breadcrumbs
  • In a big frying pan over medium heat, fry the pancetta till it’s crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate or rack to cool and dispose of all however roughly 2 tsp rendered fat.

  • To the exact same pan, include the onion and 1/4 teaspoon salt. Sauté, stirring sometimes, for 5 to 7 minutes, till browned and aromatic. Include the garlic and red pepper flakes for the eleventh hour and toast for simply 20 to 30 seconds, prior to the garlic burns.

  • Include 2 Tbsp water to de-glaze the pan, scrape up any browned bits, and get rid of from the heat.

  • While the onion cooks, fill a big pot of salted water and bring it to a boil.

  • Preheat the oven to 450F and grease a rectangle-shaped baking meal with cooking spray.

  • Include the kale to the boiling water and cook for simply 2 minutes approximately, till it’s brilliant green and tender however not soft. Utilize a slotted spoon to move it to a colander.

  • To the exact same pot, include the pasta and prepare it a minute or 2 except bundle guidelines; it ought to be simply shy of al dente.

  • Reserve ¾ cup of pasta water and drain pipes the pasta in the colander with the kale.

  • In a big blending bowl, integrate the canned pumpkin with 1 cup shredded Gruyère or Cheddar. Season kindly with black pepper.

  • Blend ½ cup pasta water into the pumpkin mix. It ought to have to do with the consistency of bechamel, thin enough to coat the pasta however not watery; if required, include a bit more water.

  • Fold in the pasta, kale, onions, pancetta and beans and stir well to coat.

  • Transfer to the baking meal and spray the staying ½ cup shredded cheese over the top; surface with the breadcrumbs and spray with a little cooking spray to increase browning..

  • Bake for 14 to 18 minutes, till the breadcrumbs are golden. For much deeper browning, location 3 to 4 inches below your broiler and broil for 1 to 2 minutes, seeing thoroughly to avoid burning.

Serving: 11/2 cups, Calories: 473kcal, Carbohydrates: 66.5g, Protein: 25.5g, Fat: 13.5g, Hydrogenated Fat: 5.5g, Cholesterol: 17.5mg, Salt: 729mg, Fiber: 13g, Sugar: 6g

Keywords: baked pumpkin pasta, Cheesy Baked Pumpkin Pasta, pumpkin pasta

This dish is sponsored by Delallo. Thank you for enabling me to share the items I enjoy, which permit you to get these dishes free of charge.

Jobber Wiki author Frank Long contributed to this report.