Best Bites: Pumpkin pasta bake

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This pumpkin pasta bake is a perfect comfort dish for the fall. Check out the recipe on Best Bites!

Ingredients:

  • 1 pound penne pasta, cooked al dente
  • 3 tablespoons unsalted butter, divided
  • 1 cup onion, chopped finely
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup unsweetened almond milk
  • ½ cup sharp cheddar cheese, shredded
  • ½ cup Parmesan cheese, shredded and divided
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup panko breadcrumbs
  • Fresh parsley, chopped
  • Nonstick cooking spray

Instructions:

  1. Preheat oven to 350ºF and spray a 13" x 9" baking dish with nonstick cooking spray. 
  2. Melt 2 tablespoons butter in a large skillet oven medium heat. Add the onion and cook until tender, about 3-5 minutes.
  3. Reduce heat to low and add the pumpkin puree, almond milk, cheddar cheese, ¼ cup Parmesan cheese, nutmeg, thyme, salt, and pepper to the skillet. Stir to combine ingredients until cheese is melted and the sauce is smooth.
  4. Add the drained penne and stir to evenly coat noodles in the sauce. Pour into prepared dish. Melt remaining 1 tablespoon butter in a small bowl and add panko breadcrumbs.
  5. Stir to combine and sprinkle evenly over top of the penne. Bake uncovered for 20-25 minutes until heated through. Sprinkle with remaining ¼ cup Parmesan and chopped parsley before serving.

Check out other fall recipes we love below!

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Fall recipes we're making
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Fall recipes we're making

Hearty Minestrone Soup

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Five-Spice Sweet Potato Pie

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Simple Pumpkin Waffles

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Fire Roasted Pecan Pie with Brown Butter Almond Cake

Brown Butter Almond Cake Ingredients:

  • 1 ¼ cup Almond flour
  • 1 1/8 cup Cake flour
  • 1 1/8 cup Sugar
  • ½ tsp Salt
  • ½ cup Brown butter (room temp)
  • 4 egg whites
  • 1 Tbsp Vanilla extract

Pecan Pie Filling Ingredients:

  • 1 cup Sugar
  • ¾ cup Dark corn syrup
  • ¾ cup Light corn syrup
  • 5 eggs
  • ¼ cup Unsalted butter
  • 1 vanilla bean
  • 1 ½ cup Pecans (rough chopped)
  • ½ tsp Kosher salt
  • 3 Tbsp Bourbon

Crème Fraiche Crème Anglaise Ingredients:

  • 2 cups Milk
  • 1 ¼ cup Heavy cream
  • 9 Egg yolks
  • ¾ cup + 2 Tbsp – Sugar
  • 2 Vanilla beans
  • 1 tsp Kosher salt
  • 1 cup Crème fraiche

Instructions:

1. Preheat oven to 350 degrees Fahrenheit

2. To make the pecan pie filling, heat sugar, light and dark syrups, and vanilla to simmer. Remove from heat and add bourbon. Whisk the hot sugar mix into eggs while whisking. Add butter and salt.

3. To make the brown butter almond cake, mix all dry ingredients in a mixer with paddle attachment. Add in room temperature butter and continue to mix in slow speed. Then add egg whites and vanilla and mix until well incorporated.

4. Place cake batter in piping bag and pipe ½ inch thick in 1 8-inch pie dish or a 3” ramekin in diameter.

5. Place pecans on a sheet pan, and torch to char with TS4000 Bernzomatic torch. Then place pecans over brown butter cake batter in ramekins and pour sugar syrup to cover. Torch away air bubbles. Bake for 25-35 minutes.

OPTIONAL: Top off the dessert with a crème fraiche crème anglaise

1. To make the crème place milk, sugar, heavy cream, and vanilla beans into a stainless-steel pan and bring to a raging boil. While milk is heating place yolks, and salt in a container/bowl big enough to fit milk mix as well.

2. Have a hand blender on hand and ready, once milk mix comes to a raging boil, place handheld blender into the yolks mix and buzz milk mix into yolks. Strain using a chinois and add crème fraiche. Let cool before topping on pastry.

Squash Soup with Pumpkin Seeds

See the full recipe here

Roasted Nectarines and Whipped Burrata (Paired with Meiomi Sparkling or Rosé)

INGREDIENTS

• (4) Nectarines (sliced in half)
• (1) Tsp Salted honey
• (1) Tbs finely chopped dried cranberries
• (¼) cup balsamic vinegar
• (1) Tsp Thyme, chopped
• (1) Burrata
• (1)-(2) Tbs Heavy cream

RECIPE

1. Pre-heat oven to 200 degrees
2. Cranberry Honey Balsamic Vinegar: Whisk salted honey, cranberries, balsamic vinegar and chopped thyme in a small bowl. Stream oil into the mixture while whisking continually until the oil emulsifies into the vinegar. Set aside.
3. Whipped Burrata: Place burrata in a food processor.
4. Add heavy cream and process. Consistency should be creamy. Pour into pastry bag.
5. Brush nectarines lightly with olive oil and roast in oven for 25 minutes
6. Pipe whipped burrata onto plate and spread into even layer in a circle. Plate grilled nectarines on whipped burrata and drizzle honey-balsamic-thyme mixture on top.
7. Enjoy!

Gingerbread Pancakes with Warm Lemon Sauce

See the full recipe here

Warm and Savory White Bean and Carrot Quinoa Salad

See the full recipe here

Pumpkin Risotto With Grana Padano

See the full recipe here.

Cranberry Walnut Cinnamon Rolls

See the full recipe here

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