1 lb dry pasta of choice (rigatoni, shells, ziti, fusilli, or farfalle)

2 Tbsp butter

1/2 cup finely chopped walnuts

1 Tbsp + 2 tsp finely chopped fresh sage leaves, divided

2 Tbsp extra-virgin olive oil

8 oz cremini (baby bella) mushrooms, sliced

1 yellow onion, finely chopped

1/4 cup tomato paste

4 garlic cloves, minced

1/2 tsp crushed red pepper flakes

3–4 handfuls fresh baby spinach

1 tsp dried oregano

1 tsp kosher salt

1/2 tsp black pepper

1/4 tsp ground nutmeg

3 cups vegetable broth

1 (15-oz) can pumpkin purée

1/2 cup grated Parmesan cheese

1 1/2 cups grated fontina cheese, divided

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Cook pasta in salted water until just shy of al dente. Drain and set aside.
In a skillet, melt butter and toast walnuts with 2 tsp sage until fragrant. Transfer to a small bowl.
In the same skillet, heat olive oil and sauté mushrooms and onion until golden and tender.
Add tomato paste, garlic, and red pepper flakes. Cook for 2 minutes.
Stir in spinach, oregano, salt, pepper, and nutmeg until spinach wilts.
Pour in vegetable broth and pumpkin purée. Simmer until slightly thickened.
Remove from heat and stir in Parmesan and 1 cup fontina.
Combine cooked pasta with sauce and transfer to a greased baking dish.
Top with remaining 1/2 cup fontina. Bake at 375°F for 20–25 minutes until bubbly and golden.
Sprinkle walnut-sage mixture on top before serving.

Swap fontina with mozzarella for a cheesier stretch.

Add cooked chicken or sausage for a heartier version.

Gluten-free pasta works well for a GF option.

For extra creaminess, stir in ricotta before baking.

Freezes well for up to 2 months—thaw overnight before reheating.