Make the most of pumpkin season with this pumpkin and garlic pasta sauce. It tastes like fall in a bowl and is all made in one pot! It’s the perfect midweek meal, and you’ll love my Roasted Pumpkin and Garlic Pasta.
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. My Roasted Pumpkin and Garlic Pasta is such a favourite of mine. It’s extremely comforting and always so nostalgic for me to eat.
To fry or to roast?
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. The pumpkin pasta sauce is brought together with some white wine, chicken stock and cheese. This results in a smooth and glossy texture.
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 pot. Yes, this includes the pasta! The pasta will cook and expand as it absorbs the chicken stock. It’s the perfect comforting meal to make for a mid week dinner.
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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!
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?