Roasted Pumpkin Pasta with Sage and Parmesan
This dish features roasted pumpkin transformed into a rich, slightly smoky sauce, combined with garlic, sage, and pasta for a comforting fall meal. The roasting process develops deep caramelized flavors, while the garlic and sage infuse aromatic oils that coat the pasta, resulting in a silky, flavorful dish with a warm, inviting appearance.
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Calories: 450kcal
Servings: 4
Equipment
- Skillet or frying pan
- Ladle or pasta scoop
- Knife and Cutting Board
Ingredients
- 2 pounds pumpkin peeled, seeded, and cut into chunks
- 3 tablespoons olive oil divided, for roasting and infusing
- 4 cloves garlic minced
- 8 sage leaves fresh sage whole
- 12 ounces pasta spaghetti or pappardelle
- 1 tablespoon lemon juice freshly squeezed
- 1/2 cup Parmesan grated, plus extra for serving
- 1/4 teaspoon smoked paprika optional, for extra smoky flavor
- Salt to taste salt
- Black pepper to taste black pepper
Instructions
- Preheat your oven to 200°C (390°F). Spread the pumpkin chunks on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt, pepper, and smoked paprika if using. Roast until deeply caramelized and tender, about 35 minutes, flipping halfway through.
- While the pumpkin roasts, bring a large pot of salted water to a boil and cook the pasta until al dente, about 8 minutes. Drain, reserving a cup of pasta water for later.
- In a skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and whole sage leaves, cooking until fragrant and just beginning to sizzle, about 2 minutes. Be careful not to burn the garlic.
- Add the roasted pumpkin to the skillet, breaking it apart with a spatula and stirring to coat it with the fragrant oil. Cook for another 2-3 minutes, allowing flavors to meld and pumpkin to slightly mash.
- Toss the cooked pasta into the skillet with the pumpkin mixture. Add a splash of the reserved pasta water to loosen the sauce and help it cling to the noodles.
- Squeeze in the lemon juice, and sprinkle grated Parmesan over the pasta. Toss everything gently until evenly coated and creamy-looking. Adjust seasoning with salt and pepper as needed.
- Serve the pumpkin pasta hot, garnished with extra Parmesan and a few fresh sage leaves if desired. Enjoy the rich, smoky sweetness with every bite!
Nutrition
Calories: 450kcal | Carbohydrates: 70g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 500mg | Potassium: 800mg | Sugar: 12g | Vitamin C: 20mg | Calcium: 150mg | Iron: 3mg