Creamy, savory, and healthy, this cheesy baked pumpkin pasta is the perfect Fall dinner recipe. It’s sure to be a hit with the whole family!
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This cheesy baked pumpkin pasta with brussels sprouts hits all the notes you could want from a baked pasta recipe: cheesy, creamy, savory, and chewy without being soggy.
Thanks to the addition of canned pumpkin, this healthy pasta recipe doesn’t require any heavy cream or butter. It’s also a bit lighter on the cheese thanks to using Romano, which is a more strongly-flavored cheese.
Being a dietitian, I also couldn’t help myself and threw in some roasted brussels sprouts as well. While this does add an extra step, I promise it’s 100% worth it as the brussels add a great caramelized note to the dish!
Whether you’re cooking for yourself or the whole family, this cheesy-yet-healthy pasta dish will be a hit!
Chickpea pasta is a healthier alternative to regular pasta as, compared to regular pasta, it generally has:
Plus I love the texture of it! There are many brands out there but I’ve only tried Banza. If you have a go-to brand let me know in the comments!
Absolutely! Whole wheat ones will provide a little more fiber, but honestly it’s fine to use regular penne noodles as well.
The key to making this healthy pasta recipe is having a strategy. At first it may look like a lot of steps, but it really goes by quickly. I recommend getting the brussels sprouts going first.
Then, while they’re cooking, boil your pasta. And while the pasta is boiling, make your sauce. Everything should be done around the same time, so all that’s left is to mix it all together and bake.
Here are all the detailed steps condensed into the 3 main ones:
Leftover baked pasta can keep for up to 5 days in the fridge. I just recommend storing it in an airtight container for optimal quality.
I don’t recommend freezing leftovers of this dish as I’ve found the pumpkin gets watery and the pasta is too mushy after thawing and reheating.
Simply leave out the chicken sausage and use vegetable broth instead of chicken. For more protein, add 1 can of drained white beans or roasted chickpeas.
If you tried this Healthy Cheesy Baked Pumpkin Pasta with Brussels Sprouts recipe or any other recipe on the blog let me know how you liked it by leaving a comment/rating below!
Adapted from SkinnyTaste
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This looks sooo good. Pumpkin and sauage go really well together. What a great fall dish.
Thanks Mona! It really is like having a bowl full of Fall 😉
This looks like the ultimate comfort dish
It’s super comforting!