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Pumpkin Pasta Bake

A rich and creamy pumpkin pasta bake,topped with mozarella and tomatoes.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Servings: 2


  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • ½ cup fresh pumpkin or squash cubed
  • 4 rashers bacon roughly chopped
  • 1 tbsp tomato paste
  • ½ cup white wine dry
  • 1 cup pumpkin puree
  • 1 cup water
  • ½ tsp rosemary
  • ½ tsp thyme
  • 1 tbsp crème fraîche
  • 10 cherry tomatoes halved
  • 250 g pasta
  • 1 ball mozarella
  • salt
  • pepper


  • Heat a splash of olive oil in large frying pan, add the onion and garlic and fry for 1-2 minutes until translucent.
  • Add the fresh cubbed pumpkin and bacon and fry over medium heat until the pumpkin has soften a bit.
  • Add the tomato paste and cook for 1-2 minutes.
  • Add the white wine, the pumpkin puree, water, rosemary and thyme. Add salt and peppr to taste. Stir well and let the sauce simmer for 10 minutes.
  • Meanwhile cook the pasta according to package and heat the broiler in your oven.
  • Add the crème fraîche to the sauce and stir in 2/3 of the cherry tomatoes. If the sauce is too thick for your taste add ½ cup of the pasta cooking water. Take off the heat.
  • Drain the pasta and add it to the sauce. Stir to combine and transfer everything into an ovenproof dish.
  • Tear the mozarella into small chunks and spread over the top of the pasta. Finish with the leftover cherry tomatoes.
  • Pop everything under the broiler for 5-10 minutes or until the cheese has melted and is slightly brown.