Cheesy Pumpkin Pasta Bake

• Vegetarian

• Produce

  • 1 cup Onion
  • 1 Parsley, fresh
  • 1 cup Pumpkin puree
  • 1/2 tsp Thyme, ground

• Refrigerated

  • 3/4 cup Almond milk, unsweetened

• Pasta & Grains

  • 1 lb Penne pasta

• Baking & Spices

  • 1/2 tsp Nutmeg
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Cooking spray, Nonstick

• Bread & Baked Goods

  • 1/4 cup Panko breadcrumbs

• Dairy

  • 3 tbsp Butter, unsalted
  • 1/2 cup Cheddar cheese, sharp
  • 1/2 cup Parmesan cheese

Found on lovegrowswild.com

Ingredients

• 1 pound penne pasta
• 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
• ½ teaspoon ground thyme
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup panko breadcrumbs
• fresh parsley, chopped
• nonstick cooking spray

Directions

• Preheat oven to 350ºF and spray a 13 x 9 baking dish with nonstick cooking spray. Cook penne in boiling salted water to al dente according to package instructions. Drain and set aside.
• Meanwhile, melt 2 tablespoons butter in a large skillet oven medium heat. Add the onion and cook until tender, about 3-5 minutes. 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. 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. 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.