Cheesy Pumpkin Pasta Bake

Prep Time:




  • 500g penne pasta
  • 3 tablespoons unsalted butter, divided
  • 1 cup onion, chopped finely
  • 1 cup pumpkin puree
  • ¾ cup unsweetened almond milk
  • ½ sharp cheddar cheese, shredded
  • ½ cup parmesan cheese, shredded and divided
  • ½ teaspoon nutmeg
  • 1 teaspoon fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup panko breadcrumbs
  • fresh parsley to garnish


  1. Preheat oven to 350 F and spray a 9”x13” baking dish with a nonstick cooking spray
  2. Cook penne in boiling, salted water. Drain and set aside.
  3. In a large skillet over medium heat, melt 2 tablespoons of butter. Add onion and cook until tender, about 3 to 5 minutes.
  4. Reduce heat to low and add pumpkin puree, almond milk, cheddar cheese, ¼ cup parmesan, nutmeg, thyme, salt, and pepper to the skillet. Stir to combine ingredients until cheese is melted and the sauce is smooth.
  5. Add the drained penne and stir to evenly coat the noodles in the sauce.
  6. Melt the remaining tablespoon of butter in a small bowl and add the panko bread crumbs. Stir to combine and sprinkle evenly over top of the penne.
  7. Bake uncovered for 20-25 minutes until heated through.
  8. Sprinkle the remaining parmesan and chopped parsley before serving.