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Roasted Pumpkin Garlic Pasta Recipe

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★★★★

3.9 from 25 reviews

This Roasted Pumpkin Garlic Pasta is a creamy, flavorful dish perfect for fall or any time you crave a comforting meal. Roasting the pumpkin and garlic enhances their natural sweetness and creates a rich sauce that pairs beautifully with your favorite pasta. Easy to prepare and deliciously satisfying, this recipe serves 6 and is perfect for weeknight dinners or special gatherings.

Ingredients

Scale

Roasted Pumpkin and Garlic

  • 1 medium-sized pumpkin (about 2–3 pounds), sugar pumpkin or butternut squash preferred
  • 4–5 cloves garlic, unpeeled
  • 1/4 cup olive oil, plus more for drizzling
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Pasta and Sauce

  • 1 pound pasta (penne, rigatoni, or farfalle work well)
  • 1/2 cup reserved pasta water
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter

Garnishes

  • Fresh parsley, chopped, for garnish
  • Optional: Toasted pumpkin seeds for garnish

Instructions

  1. Preheat oven: Set your oven to 400°F (200°C) to prepare for roasting the pumpkin and garlic.
  2. Prepare the pumpkin: Cut the pumpkin in half vertically and scoop out seeds and stringy bits. Save seeds if you want to roast them separately later.
  3. Season the pumpkin: Drizzle olive oil over the cut sides, then sprinkle dried thyme, rosemary, red pepper flakes (if using), salt, and pepper evenly.
  4. Add garlic: Place the unpeeled garlic cloves on the baking sheet alongside the pumpkin halves.
  5. Roast: Bake the pumpkin and garlic for 45-60 minutes until the pumpkin is tender and fork-pierceable.
  6. Cool and scoop: Allow the pumpkin to cool slightly, then scoop out the flesh, discarding the skin.
  7. Extract garlic: Squeeze the roasted garlic cloves from their skins.
  8. Puree: Blend the pumpkin flesh and roasted garlic in a food processor or blender until creamy. Add 1-2 tablespoons water if too thick.
  9. Season puree: Taste and adjust salt, pepper, or herbs as desired.
  10. Cook pasta: Boil a large pot of salted water, then cook pasta according to package instructions until al dente.
  11. Reserve pasta water: Before draining, save 1/2 cup of pasta water.
  12. Drain pasta: Drain the pasta and set aside.
  13. Melt butter: Using the empty pasta pot, melt butter over medium heat.
  14. Heat sauce: Add the pumpkin and garlic puree to the pot and warm it, stirring occasionally.
  15. Adjust sauce consistency: Gradually stir in reserved pasta water until the sauce reaches your preferred thickness.
  16. Add cheese: Mix in grated Parmesan cheese until the sauce is smooth and melted.
  17. Toss pasta: Return the cooked pasta to the pot and toss to coat well with the sauce.
  18. Final seasoning: Season with salt and pepper to taste.
  19. Serve: Plate the pasta immediately while hot and creamy.
  20. Garnish: Sprinkle chopped fresh parsley and toasted pumpkin seeds if using, and offer extra Parmesan cheese at the table.
  21. Enjoy: Relish your comforting roasted pumpkin garlic pasta!

Notes

  • You can roast pumpkin seeds separately for a crunchy garnish.
  • If you prefer, substitute butternut squash for the pumpkin.
  • Adjust red pepper flakes to control spice level or omit for a milder sauce.
  • Add a splash of cream or milk for an even creamier sauce.
  • Use gluten-free pasta to make this recipe gluten-free.
  • Storing leftovers: Keep in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave, adding a little water to loosen the sauce if needed.

Keywords: Roasted Pumpkin Pasta, Garlic Pasta, Fall Recipes, Autumn Dinner, Easy Pasta Recipe, Creamy Pumpkin Sauce

Find it online: https://epicrecipebox.com/roasted-pumpkin-garlic-pasta-recipe/