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.
Pumpkin & Garlic Pasta Sauce
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. This one pot pumpkin and garlic pasta sauce is such a favourite of mine. It’s 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. The pumpkin pasta sauce is brought together with some white wine, pasta water 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.
If you make this recipe, 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.
View more of my pasta recipes here.
One Pot Roasted Pumpkin & Garlic Pasta Sauce
- 500 g pumpkin (3 cups) diced into medium sized pieces
- 4 garlic cloves
- 3 tbsp olive oil extra virgin
- 1/2 cup white wine
- 2 1/2 cups penne pasta
- 3 cups chicken or vegetable stock
- 1/2 cup pecorino romano grated + extra to serve
- salt and pepper to taste
- Preheat the oven to 200 degrees celsius.
- Smash the garlic cloves with the back of a knife so their flesh is slightly exposed. Place the garlic cloves and pumpkin into a roasting tray and coat with 2 tablespoons olive oil and a generous amount of salt and pepper. Massage well into the pumpkin and garlic with your hands. Bake for 40 minutes or until the pumpkin begins to brown and caramelise. Leave the garlic cloves to slightly cool then remove the flesh from the skin.
- In a deep wide dish pan or saucepan, combine the roasted pumpkin and garlic, 1 tablespoon olive oil, white wine, pasta, chicken stock and a sprinkling of salt and pepper. Bring to the boil then turn the heat down to medium and keep at a rapid boil for 15 minutes or until the pasta is al dente and 80% of the moisture has been evaporated. Stir occasionally and break down the pumpkin with your spoon.
- Take off the heat and stir through the pecorino romano. Serve immediately with an extra sprinkling of cheese.
Leave a Reply