If you are a fan of vibrant flavors and hearty meals, you will love this Mexican Pumpkin Pasta Bake. It’s a unique creation that combines the rich, earthy taste of pumpkin with the bold, spicy notes of Mexican cuisine. Perfect for a cozy family dinner or a special gathering, im sure this recipe is sure to become a favorite in your household.

Why You’ll Love This Dish

Our Mexican Pumpkin Pasta Bake is a celebration of flavors and textures. The creamy pumpkin sauce perfectly coats the penne pasta, while the black beans add a protein boost and a delightful contrast in textures. Sweet potatoes (yams) and bell peppers (capsicums) provide a burst of color and a hint of sweetness which balance the savory spices. Topped with a generous layer of cheese this bake becomes wonderfully gooey and satisfying.

Nutritional Mexican Pumpkin Pasta Bake

The standout ingredient pumpkin, does not only add a creamy texture and a subtle sweetness, but it is also packed with nutrients. Pumpkin is rich in vitamins A and C, antioxidants, and fiber which make it a great addition to any meal. Combined with black beans which are an excellent source of plant based protein and fiber, this pasta bake is as nutritious as it is delicious.

Mexican Meal Prep

This Mexican Pumpkin Pasta Bake is also a fantastic option for meal prep. It reheats beautifully thus making it an ideal choice for a make ahead meal. Prepare a big batch on the weekend and enjoy it for lunch or dinner throughout the week. The flavors even seem to get better as they meld together over time.

Versatile and Customizable a Total Remixed Recipe

One of the best things about this recipe is its versatility. While it’s delicious as written, please dont hesitate to make it your own. You can add in other vegetables like zucchini or corn, or swap out the black beans for pinto or other beans. If you prefer a bit more heat like myself, add some diced jalapenos or a splash of hot sauce. The possibilities are endless, allowing you to tailor the dish to your family’s tastes.

Print Recipe

Mexican Pumpkin Pasta Bake

Mexican Pumpkin Pasta Bake is a super easy to prepare vegetarian pasta bake. Any short pasta will work, like shell or macaroni. Feel free to add chilli if you want to add more spice. This recipe also freezes well if you want to put away some portions for later.

Prep Time15 minutes mins

Cook Time30 minutes mins

Servings: 4 people

Ingredients

• 8.8 oz dried penne pasta
• 1 tbsp oil
• 1 lb pumpkin peeled, cut into 3/4inch cubes
• 1 red onion finely chopped
• 1 red capsicum / pepper deseeded, coarsely chopped
• 14 oz can diced tomatoes
• 14 oz can black beans rinsed, drained
• 6 oz chilli con carne recipe base * or make your own (details below)
• 7 oz 2 cups grated cheese
• Sour cream to serve
• Chopped fresh coriander to serve

Instructions

• Preheat oven to 350/370 F fan-forced.
• Cook the pasta in a large saucepan of salted boiling water as per packet instructions. Drain.
• Meanwhile, heat the oil in a deep frying pan over medium heat. Add the pumpkin, onion and capsicum and cook, stirring, for 5 minutes or until the pumpkin starts to soften. Add the tomato, black beans and chilli con carne base and stir to combine. Bring to a simmer. Cook, stirring occasionally, for 5 minutes or until sauce thickens slightly.
• Add the pasta and half the cheese to the tomato mixture. Season. Toss to combine. Transfer to a oven proof dish. Sprinkle with remaining cheese.
• Bake for 20 minutes so that cheese is melted and golden. Set aside for 5 minutes to cool slightly. Top with sour cream and sprinkle with coriander, if using.

How to Make Chili Con Carne Recipe Base

The following will make about 6 ounces (3/4 cup) of chili con carne base, perfect for adding to your Mexican Pumpkin Pasta Bake or other recipes.

Ingredients:

• 4 cloves garlic, minced
• 4 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup tomato sauce or crushed tomatoes

Instructions: Combine all ingredients and mix well.

Or when making the Mexican Pumpkin Pasta Bake, add listed chili con carne ingredients to the pan along with the diced tomatoes and black beans. Stir well to combine and let the mixture simmer before adding the cooked pasta.