Baked pasta with pumpkin, mushrooms, and béchamel sauce

Name: Baked pasta with pumpkin, mushrooms, and béchamel sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: 10,5 oz short pasta; 2¼ cups peeled pumpkin, diced; 3 cups mushrooms, sliced; ⅔ cup grated Parmigiano Reggiano; 2 garlic cloves; 1 sprig rosemary; 3 tbsp dry white wine; olive oil to taste; salt to taste; black pepper to taste; 1⅔ cups milk; 2½ tbsp butter; ¼ cup + 1 tbsp flour; salt to taste; nutmeg to taste; black pepper to taste

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Main Dish

Very Easy

50 min

548 Kcal

This vegetarian baked pasta with pumpkin and mushrooms is the kind of cozy dish that instantly feels like fall. Creamy, golden and comforting, it brings together the sweetness of pumpkin and the rich flavor of mushrooms in every bite. The creamy béchamel sauce makes the pasta smooth and indulgent, while Parmesan adds that irresistible golden crust on top. Perfect for Sunday lunch, a family dinner or a meal with guests, this vegetarian main course can even be prepared ahead and baked just before serving. A simple, generous recipe that’s perfect for showcasing seasonal ingredients.

Materials

Small saucepan

Preparation

Preparation25 min

Cook time25 min

Clean the mushrooms, removing the earthy parts and wiping them with a damp paper towel, then slice them. Peel the pumpkin, remove the seeds and strings, and cut it into cubes.
Quickly sauté the pumpkin with a drizzle of oil, garlic, and rosemary. Season with salt and pepper, then add a little water and cover. Cook for about 15 minutes total, adding more water a little at a time during cooking until the pumpkin is tender but still firm.
Sauté the mushrooms in another pan with oil and garlic over high heat. Deglaze with white wine, let it evaporate, then season with salt and pepper once cooked.
Remove the garlic and rosemary from the pumpkin and the garlic from the mushrooms. Set both aside until it’s time to toss the pasta.
Bring a large pot of salted water to a boil and preheat the conventional oven to 390°F/200°C. Cook the pasta and drain it 4–5 minutes early, reserving a little of the cooking water.
Prepare the béchamel sauce by melting the butter, adding the flour, and stirring for 1 minute. Pour in the milk a little at a time, let it thicken, and season with salt and nutmeg.
Mix the pasta with the pumpkin and mushrooms. Stir in 3/4 of the béchamel sauce and almost all of the Parmesan. Add a little cooking water only if necessary.
Spread a thin layer of béchamel sauce on the bottom of the baking dish. Pour in the pasta with the sauce and gently level it out without pressing down.
Cover the pasta with the remaining béchamel sauce and top with the remaining Parmesan, spreading it evenly over the entire surface.
Bake for 18–20 minutes, until golden brown. Let it rest for a few minutes outside the oven before serving the baked pasta with pumpkin and mushrooms.
The vegetarian baked pasta with mushrooms and pumpkin is ready

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FAQ ❓

Can you make baked pasta with pumpkin and mushrooms ahead of time?

Yes. Assemble the dish, cover it, and refrigerate it before baking. Bake just before serving, allowing a little extra time if it is still cold from the refrigerator.

What pasta works best for baked pasta?

Short pasta, such as rigatoni, penne, or fusilli, works well because it holds the béchamel and mixes easily with the pumpkin and mushrooms. Cook it 4–5 minutes less than the package directions so it stays firm in the oven.

How do you keep baked pasta from drying out?

Use plenty of béchamel and avoid overcooking the pasta before baking. Reserve some pasta water and stir in a splash if the mixture seems dry before it goes into the oven.

Can you use frozen pumpkin or different mushrooms?

Yes. Thaw frozen pumpkin and drain off excess liquid before cooking. Most mushrooms work well; cook them over high heat so their moisture evaporates and their flavor concentrates.

How do you reheat leftover baked pasta?

Cover the dish and reheat it in a 350°F (175°C) oven until hot throughout. Add a splash of milk or water if it seems dry, or microwave individual portions covered until warmed through.

Nutrition

for 1 serving / for 100 g

Calories: 548Kcal

Carbo: 62.1g
Total fat: 19.3g
Saturated fat: 9.5g
Proteins: 21.5g
Fibers: 5.9g
Sugar: 7.7g
ProPoints: 14
SmartPoints: 18

Nutritional information for 1 serving (370g)

Cookware

oven

Attributes

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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Ingredients

Béchamel sauce:

Materials