Roasted pumpkin pasta is not just a dish; it’s a celebration of seasonal flavors that thrive in the fall. I love how roasting transforms the pumpkin into a sweet, smoky, almost nutty centerpiece. It’s a humble dish that feels indulgent, perfect for cozy nights or when you want something both simple and soulful.
Why I keep making this pumpkin pasta — and why you might too.
It’s a dish that feels like a warm hug, simple but layered. The sweetness of the pumpkin, the spice of chili, the richness of cheese—each bite is a reminder of the season’s bounty. It’s forgiving, adaptable, and always cozy, perfect for nights when you want comfort without fuss.
Breaking down the ingredients that make this dish sing.
- Pumpkin: Rich, sweet flesh that becomes beautifully caramelized and silky when roasted.
- Olive oil: Used for roasting and sautéing, adds a fruity, peppery note.
- Pasta: Rigatoni or penne work well, providing a sturdy vessel for the sauce.
- Garlic: Lends a pungent warmth that balances the sweetness.
- Nutmeg: A pinch enhances the pumpkin’s natural spice.
- Parmesan: Salty, sharp cheese that adds depth and umami.
- Chili flakes: A spark of heat that cuts through the sweetness.
Tools of the trade for pumpkin pasta perfection.
- Oven: To roast the pumpkin evenly and develop deep flavor.
- Baking sheet: To hold the pumpkin chunks during roasting.
- Blender or immersion blender: To turn roasted pumpkin into smooth, creamy purée.
- Large pot: To cook pasta to al dente.
- Skillet: To sauté aromatics and combine everything.
The process of creating a comforting, earthy dish that balances sweetness with spice.
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Cut a small pumpkin (about 1 kg) into chunks, peel if desired, and toss with olive oil, salt, and a pinch of nutmeg.
Step 3: Spread pumpkin on a baking sheet lined with parchment paper. Roast for 30-35 minutes until edges are caramelized and flesh is soft.
Step 4: While pumpkin roasts, bring a large pot of salted water to a boil. Cook 400g of pasta (preferably rigatoni or penne) until al dente, about 10 minutes.
Step 5: In a skillet, sauté a diced onion in olive oil until translucent, about 5 minutes.
Step 6: Add minced garlic and a pinch of chili flakes, cook for another minute until fragrant.
Step 7: Remove roasted pumpkin from oven. Let cool slightly, then blend with a splash of vegetable broth until smooth.
Step 8: Mix the pumpkin purée into the sautéed onion and garlic, warming through.
Step 9: Drain pasta, then toss with the pumpkin sauce. Finish with a sprinkle of Parmesan and a drizzle of olive oil.
Cooking checkpoints to keep your pumpkin pasta perfect.
- Pumpkin edges: Should be deeply golden and slightly charred for maximum flavor.
- Pasta: Al dente, with a slight bite, not mushy.
- Sauce: Smooth, velvety, with a balanced sweetness and spice.
- Final toss: Ensure pasta is coated evenly, not swimming in sauce.
Troubleshooting your pumpkin pasta — common slip-ups and solutions.
- Pumpkin chunks are raw or firm.? If pumpkin is undercooked, roast for an extra 10 minutes until caramelized.
- Sauce feels heavy or pasty.? If sauce is too thick, stir in a splash of warm vegetable broth.
- Clumpy, sticky pasta.? If pasta sticks together, drain thoroughly and toss with a little olive oil.
- Mushy, overdone pasta.? If the pasta is overcooked, immediately rinse with cold water to stop cooking.
Roasted Pumpkin Pasta
Equipment
- Oven
- Blender or Immersion Blender
- Skillet
Ingredients
- 1 kg small pumpkin peeled if desired, cut into chunks
- 3 tablespoons olive oil divided, for roasting and sautéing
- 400 g pasta rigatoni or penne
- 1 small onion diced
- 3 cloves garlic minced
- 1/4 teaspoon nutmeg pinch
- 1/4 cup Parmesan grated, for finishing
- 1/2 teaspoon chili flakes adjust to taste
- 1 cup vegetable broth for blending
Instructions
- Preheat your oven to 200°C (390°F). Arrange the pumpkin chunks on a baking sheet lined with parchment paper, toss with 1 tablespoon of olive oil, a pinch of nutmeg, and a pinch of salt. Roast for 30-35 minutes until edges are caramelized and flesh is soft, smelling sweet and smoky.
- While the pumpkin roasts, bring a large pot of salted water to a boil. Cook the pasta until al dente, about 10 minutes, then drain and set aside.
- In a skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes, until it begins to soften and turn slightly golden.
- Add the minced garlic and chili flakes to the skillet, cooking for about 1 minute until fragrant, with a gentle sizzle and aroma filling the air.
- Remove the roasted pumpkin from the oven and let it cool slightly. Transfer the pumpkin to a blender, adding 1 cup of vegetable broth, and blend until smooth and creamy, watching it turn into a vibrant, velvety purée.
- Pour the pumpkin purée into the skillet with the sautéed onion and garlic. Warm through, stirring gently, until the sauce is heated and slightly thickened, about 2-3 minutes.
- Add the cooked pasta to the skillet, tossing to coat each piece evenly in the warm, fragrant pumpkin sauce. If needed, add a splash more vegetable broth to loosen the sauce for a silky consistency.
- Finish by sprinkling grated Parmesan over the pasta and giving it one last gentle toss. Drizzle with a little olive oil for sheen and richness, and serve hot, garnished with extra Parmesan if desired.
