Make the most of pumpkin season with this pumpkin pasta. It tastes like fall in a bowl and is all made in one pot! It’s the perfect midweek meal as it’s quick and easy to prepare.
Roasted Pumpkin and Garlic Pasta
I grew up eating my mum’s one pot pasta dishes and now that I have become a mother myself, I can understand why she turned these so often for dinner. They are delicious, so easy to throw together and quick to make in one large pot. My creamy pumpkin pasta is such a favourite of mine and full of so much savory flavor. It’s one of my favorite pumpkin recipes and is extremely comforting and always so nostalgic for me to eat.
While my mum would fry the pumpkin, I have preferred it roasted because it allows a rich caramelisation to happen and for the flavours to deepen. You could also use canned pumpkin puree that can just be thrown into the pot! This creamy pumpkin sauce is brought together with some white wine, chicken broth or vegetable broth and parmesan cheese. You can also add some crushed red pepper flakes if you want some extra heat. This results in a smooth and glossy texture.
Dairy and dairy free options
While I like to use grated parmesan cheese in this creamy pumpkin pasta recipe, you could also use cream cheese or goat cheese. If you are looking for a vegan version and dairy free version, the cheese can also be left out and replaced with canned coconut milk or dairy free milk alternatives! You will still be left with a beautiful creamy and rich dish.
One pot pasta
My Nanna was the queen of one pot pasta dishes. They are so simple to make and are what the love child of pasta and risotto would look like. After the pumpkin and garlic has been roasted to perfection, all ingredients are thrown into the one large pot. Yes, this includes the pasta! Stirring occasionally, the pasta will cook and expand as it absorbs the chicken broth or vegetable broth. The result is a creamy texture for the perfect comforting meal.
Because we cook the pasta in the sauce, homemade pasta or fresh pasta cannot be used in this recipe. We need to use dried packet pasta for the best result.
Add ons
While this pumpkin pasta is great just how it is, you may be looking for some extra’s to add on. If you are looking for a little extra protein, you can fry up some sausage or chicken to serve on top. Or if you are looking for a little extra freshness throughout, some fresh sage leaves will be great to sprinkle on top at the end. Additional spices such as nutmeg and cinnamon can be added in addition to some freshly ground black pepper and kosher salt. This will really have your pumpkin pasta tasting like fall in a bowl!
Leftovers
While I can’t see you having any leftovers, if you do find yourself with some leftover pumpkin pasta, it’s best to store it in an airtight container in the fridge for up to 4 days. The cooked pasta will absorb most of the liquid, so when it comes to reheating, add a splash of reserved pasta water or veggie broth, stir through and heat up in the microwave.
At Daen’s Kitchen HQ, I’m a busy working mum-of-two, so quick meals that my toddler and baby can enjoy with me and my husband are essential! So, we’ve put together some “under half an hour” pasta recipes for you to enjoy.
Roasted Pumpkin and Garlic Pasta
Ingredients
- 500 g pumpkin (3 cups) diced into medium sized pieces
- 2 garlic bulbs
- 2 sprigs rosemary
- 3 tbsp olive oil extra virgin
- 1/2 cup white wine
- 2 cups small pasta
- 3 cups chicken or vegetable stock
- 50 g parmesan grated
- salt and pepper to taste
Instructions
- Preheat the oven to 200 degrees Celsius / 390 degrees Fahrenheit
- Cut the top off the garlic bulb roughly 2cm down from the top so the cloves are exposed. Place the garlic, pumpkin and rosemary into an oven proof dish and season with olive oil and a generous amount of salt and pepper. Bake for 45 minutes or until the pumpkin is soft and has slightly caramelised. Leave the garlic to cool then squeeze out the cloves. Remove the rosemary leaves from the stem.
- Transfer the garlic, pumpkin and rosemary leaves to a pot that is stove top safe. On a high heat, add the chicken stock, white wine and pasta. Bring to a boil then reduce the heat to medium to keep at a slight boil. Cook for 15 minutes or until the pasta has cooked and 80% of the liquid has been absorbed. Add more chicken stock if needed.
- Take off the heat and stir through the parmesan. Serve immediately with an extra sprinkling of cheese.
Love to do it! What kind of pumpkin do you use?
I just used pumpkin but you can use any that you like!
I used hokaido and it turnt out great!
Have you changed this recipe when it was republished in October at all? I used to make this religiously and it was amazing, but the last few times, it has just turned into a mushy and sloppy mess 😩 we haven’t changed the brand of ingredients we use or anything, and have followed the recipe exactly.
It was slightly updated but the measurement have stayed the same! I am not too sure why that would be happening. Perhaps use less liquid next time?
“The best recipe combines quality ingredients, skillful preparation, and personal flair. Explore flavors, experiment, and make it your own. Cooking is a delightful journey, and the best recipe is the one that brings joy to your palate.
I made this last night. I noticed halfway through the baking of the pumpkin, there was a lot of water in the baking pan (water from within the pumpkin itself). I tipped out the water to allow and continued baking the pumpkin so that it would caramelise. I used the water as the stock when making the pasta. This could be what is happening to you….
I have never had water come out of my pumpkin when baking it! I have also realised AUS cups are different to US cups so this will be the problem. I will update the recipe to be in US cups too.