Go Back

Creamy Roasted Pumpkin Pasta

This dish features roasted pumpkin blended into a smooth, smoky sauce that coats tender pasta. The process involves roasting the pumpkin to deepen its sweetness, then pureeing it with cream and Parmesan for a rich, velvety texture. Topped with crispy sage leaves, it’s a cozy yet sophisticated meal perfect for fall evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small sugar pumpkin about 2 pounds
  • 400 g fettuccine or similar pasta
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg a pinch
  • 4 leaves sage optional, for garnish
  • 2 tablespoons olive oil for roasting pumpkin and crisping sage
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Blender
  • Large pot
  • Sauté pan
  • Ladle or slotted spoon

Method
 

  1. Preheat your oven to 200°C (400°F). Cut the small pumpkin in half, scoop out the seeds, and brush the flesh with a tablespoon of olive oil. Place the pumpkin halves cut-side down on a baking sheet and roast for about 45 minutes until the flesh is tender and caramelized around the edges.
  2. While the pumpkin cools slightly, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain and set aside.
  3. Once the pumpkin is cool enough to handle, scoop out the flesh into a blender. Add the heavy cream, grated Parmesan, nutmeg, a pinch of salt, and pepper. Blend until the mixture is smooth and creamy, about 30 seconds.
  4. Pour the pumpkin sauce into a sauté pan and warm over low heat. Add a splash of pasta water if the sauce seems too thick, and stir gently to loosen it up.
  5. Add the cooked pasta to the pan with the sauce. Toss everything together over low heat for 1-2 minutes until the pasta is well coated and heated through.
  6. In a small skillet, heat a tablespoon of olive oil over medium heat. Add the sage leaves and cook until crispy, about 1 minute. Remove and set aside.
  7. Serve the pasta hot, garnished with crispy sage leaves and an extra sprinkle of Parmesan cheese. Enjoy the creamy, smoky pumpkin flavor with every bite!

Notes

Roasting the pumpkin brings out its natural sweetness and smoky flavor, making the sauce rich and satisfying. Adjust seasoning as needed, and feel free to add a drizzle of honey if you want extra sweetness.