Roasted Pumpkin Pasta
Roasted pumpkin pasta is a cozy dish that features sweet, caramelized pumpkin blended into a velvety sauce, complemented by garlic, chili flakes, and Parmesan. The dish combines roasted and sautéed ingredients to create a rich, layered flavor with a smooth, inviting texture, perfect for fall evenings. The pasta is coated in a warm, slightly spicy pumpkin sauce, resulting in a comforting, visually appealing meal.
Print
Pin
Calories: 420kcal
Servings: 4
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.
Nutrition
Calories: 420kcal | Carbohydrates: 70g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Sodium: 500mg | Potassium: 1100mg | Sugar: 15g | Vitamin C: 20mg | Calcium: 250mg | Iron: 3mg