Roasted Pumpkin & Garlic Pasta

Make the most of pumpkin season with this creamy roasted pumpkin and garlic pasta (that has no cream!) The pumpkin and garlic is roasted until caramelised then simmered with broth and pasta for the ultimate one-pot fall dinner. Quick enough for a midweek meal yet cosy enough for a weekend indulgence, this dish truly tastes like fall in a bowl.

Looking for more fall recipes? You will love my roasted pumpkin salad and roasted pumpkin soup.

I grew up eating my mum’s one-pot pasta dinners, and now that I’m a mother myself, I understand why she made them so often. They were quick, comforting, and always full of flavour. This creamy roasted pumpkin and garlic pasta is my own version of those meals and also one of my all-time favourite pumpkin recipes. It’s rich, savoury, and nostalgic, the kind of comfort food pasta that feels like a warm hug. And as an added bonus, this sauce is so creamy but without the cream!

While my mum would fry the pumpkin, I prefer to roast it. Roasting gives the pumpkin a deep caramelisation and naturally sweet flavour that makes the sauce even more delicious. If you’re short on time, you can use canned pumpkin puree for an easy shortcut. The pumpkin pasta sauce comes together with roasted garlic, a splash of white wine, chicken or vegetable broth, and plenty of parmesan cheese (which can be left out if you want to keep this dairy-free)!

Why You’ll Love This Recipe

• Made in one pot, which means less mess and easy cleanup.
• Quick enough for a midweek dinner but impressive enough for guests.
• Versatile recipe – easily adapted to be dairy-free, vegan, or gluten-free.
• Uses seasonal pumpkin for a budget-friendly and nourishing meal.
• The caramelised roasted pumpkin adds a natural sweetness and depth of flavour you won’t get from boiling or frying.
• Leftovers reheat beautifully, making it perfect for meal prep or next-day lunches.

Ingredients For Roasted Pumpkin & Garlic Pasta

The beauty of this pasta is that it relies on just a handful of simple, seasonal ingredients that transform into something rich and comforting. Here are the key ingredients that make this dish so special:

• Pumpkin – Kent, Jap, or butternut pumpkin all roast beautifully. Kent and Jap are naturally sweet with a soft texture, while butternut gives a slightly nuttier flavour. Choose whichever is in season and available
• Garlic – Whole cloves roast until soft and mellow, creating the base of the sauce.
• Pasta – Short shapes like rigatoni, penne, or orecchiette hold onto the creamy pumpkin sauce best.
• Olive oil – For roasting and finishing, it enhances flavour and adds that Mediterranean touch.
• Vegetable or chicken broth – Use vegetable broth to keep this recipe vegetarian, or chicken broth for a richer flavour.
• White wine – Adds brightness and depth to the sauce, but can easily be left out if preferred.

A full list of ingredients can be found in the recipe card below.

Recipe Variatons

While this pumpkin pasta is delicious just as it is, you can easily customise it to suit your taste or make it more hearty:

• Add protein – Fry up some Italian sausage, crispy pancetta, or grilled chicken and serve it on top for a more filling meal.
• Fresh herbs – A sprinkle of fried sage leaves or fresh thyme adds brightness and a classic autumn touch.
• Warm spices – Nutmeg, cinnamon, freshly ground black pepper, and kosher salt deepen the flavour and make the pasta taste like true fall comfort food.
• Make it dairy-free or vegan – Swap parmesan for nutritional yeast or a dairy-free cheese alternative.
• Add extra veggies – Toss in roasted mushrooms, spinach, or zucchini for more colour and nutrition.

How To Make Roasted pumpkin Pasta

Making this pumpkin and garlic pasta is easy! Caramelise the pumpkin and garlic in the oven, then bring everything together in one pot for a cosy, flavour-packed dinner.

Step 1: Place the garlic, pumpkin and rosemary into an oven proof dish and season with olive oil and a generous amount of salt and pepper.

Step 2: Bake for 45 minutes at 200°C / 390°F 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.

Step 3: 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.

Step 4: 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.

FAQ’s

How To Serve

This creamy roasted pumpkin pasta is hearty enough to enjoy on its own, but it also pairs beautifully with a few simple sides. Serve it with warm garlic bread to soak up the sauce, a crisp green salad for freshness, or some freshly baked focaccia on the table. It also makes a cosy main course for fall dinner parties, especially when paired with a glass of white wine.

How To Store

Because the pasta cooks directly in the sauce, leftovers are best stored in the fridge and eaten within 2–3 days. Keep them in an airtight container and reheat gently on the stove with a splash of broth or water to loosen the sauce.

For longer storage, prepare and freeze the roasted pumpkin and garlic sauce on its own before adding pasta. The sauce will keep well in the freezer for up to 3 months. When ready to serve, simply cook fresh pasta in broth or water, then stir through the thawed sauce for a quick and creamy pumpkin pasta.

If you make this Roasted Pumpkin & Garlic Pasta, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!

If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.