Description
This Roasted Pumpkin Pasta Recipe is a delightful blend of roasted pumpkin, fresh sage, and garlic, creating a comforting dish perfect for fall.
Ingredients
Scale
- 2 pounds pumpkin peeled
- seeded
- and cut into chunks
- 3 tablespoons olive oil divided
- for roasting and infusing
- 4 cloves garlic minced
- 8 sage leaves fresh sage whole
- 12 ounces pasta spaghetti or pappardelle
- 1 tablespoon lemon juice freshly squeezed
- 1/2 cup Parmesan grated
- plus extra for serving
- 1/4 teaspoon smoked paprika optional
- for extra smoky flavor
- Salt to taste salt
- Black pepper to taste black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the pumpkin chunks with 2 tablespoons of olive oil, salt, and black pepper, and spread them on a baking sheet. Roast for 25-30 minutes or until tender.
- In a skillet, heat the remaining olive oil over medium heat, add the minced garlic and sage leaves, sauté until fragrant.
- Cook the pasta according to package instructions; drain and reserve some pasta water.
- In the skillet, add the roasted pumpkin and cooked pasta, squeeze lemon juice, and stir in Parmesan cheese. Mix well, adding reserved pasta water if needed to achieve desired consistency.
- Serve warm, garnished with extra Parmesan and a sprinkle of smoked paprika if desired.
Notes
Feel free to use any pasta type you prefer. This recipe is perfect for enjoying the flavors of fall and can easily be doubled for a larger crowd.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Dinner
- Method: Roasting, Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 8 g
- Sodium: 430 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 20 mg
Keywords: Roasted Pumpkin Pasta Recipe, pumpkin pasta, fall recipes, vegetarian pasta, sage pasta, comfort food