Description
This Roasted Pumpkin Pasta is a cozy fall dish. Roasted pumpkin creates a rich, slightly smoky sauce. Garlic and sage infuse the oil for extra flavor. It’s a simple, comforting meal perfect for a crisp evening.
Ingredients
- 2 pounds pumpkin, peeled, seeded, and cut into chunks
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 8 fresh sage leaves
- 12 ounces spaghetti or pappardelle pasta
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/4 teaspoon smoked paprika (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 200°C (390°F).
- Toss pumpkin chunks with 1 tablespoon olive oil, salt, pepper, and smoked paprika (if using) on a baking sheet.
- Roast for 35 minutes, flipping halfway, until caramelized and tender.
- Meanwhile, boil salted water and cook pasta until al dente (about 8 minutes). Drain, reserving 1 cup of pasta water.
- Heat remaining 2 tablespoons olive oil in a skillet over medium heat.
- Add minced garlic and sage leaves; cook until fragrant (about 2 minutes). Do not burn garlic.
- Add roasted pumpkin to the skillet. Mash slightly and stir to coat with oil. Cook for 2-3 minutes.
- Add cooked pasta to the skillet. Add reserved pasta water to loosen the sauce.
- Stir in lemon juice and Parmesan cheese. Toss until coated and creamy.
- Season with salt and pepper as needed.
- Serve hot, garnished with extra Parmesan and fresh sage.
Notes
- Ensure pumpkin is deeply caramelized but not burnt.
- Use starchy pasta water to create a silky sauce.
- Cook garlic and sage gently to avoid bitterness.
- Balance the sauce with lemon juice; do not let it overpower.
- Adjust seasoning for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Carbohydrates: 70 g
- Protein: 15 g
- Cholesterol: 15 mg