Indulge in the taste of the season with this roasted pumpkin pasta sauce. It combines the earthy sweetness of roast pumpkin with potent ingredients like garlic and nutmeg. The result? A creamy and flavorful pasta sauce that's perfect when you crave a cozy, comforting meal.
Ready to embrace the favorite vegetable of the season? Then you have come to the right place! This roasted pumpkin pasta sauce transforms a humble pumpkin into a creamy, luxurious sauce that clings beautifully to your favorite pasta. With a hint of nutmeg for depth and a touch of cayenne pepper for a gentle kick, this sauce marries comfort and taste in each bite.
Whether you're a seasoned home chef or a newbie in the kitchen, this recipe is a must-try to enjoy the delicious fall vegetable. Serve it as a standalone meal or part of a veggie-forward multi-course dinner.
And if you love a comforting vegetable meal, try this oven-roasted cherry tomato pasta or Thai yellow vegetable curry.
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Why you'll love this recipe
- Seasonal delight – This roasted pumpkin pasta recipe celebrates the flavors of autumn. Making it a perfect choice for fall gatherings or cozy nights in.
- Healthy indulgence – Pumpkin is delicious and packed with vitamins and nutrients. And this pumpkin pasta sauce without cream is a healthier alternative to traditional pasta sauces.
- Easy preparation – This recipe is beginner-friendly. With step-by-step instructions, you'll have a delicious dish on the table without the fuss.
- Customizable – Adjust the amount of cayenne pepper for your desired level of spiciness, add other spices, or choose your favorite pasta shape for a personalized touch.
- Comfort in every bite – Pasta dishes have an innate ability to provide comfort, and this recipe takes it to the next level. Each forkful of pasta coated in silky pumpkin sauce will wrap you in warmth and satisfaction.
- Versatile – While this recipe calls for pasta, the roasted pumpkin sauce can be used in various ways. You can drizzle it over roasted vegetables, serve it with meat, or even use it as a pizza sauce.
Ingredient notes
- Hokkaido pumpkin – If you can't find a Hokkaido pumpkin, you can substitute it with other varieties like butternut squash or sugar pumpkin.
- Garlic – Adjust the number of cloves to your personal taste. If you love garlic, feel free to add more.
- Olive oil – Use good-quality extra virgin olive oil for roasting the pumpkin and sautéing the garlic. It adds richness and enhances the overall flavor of the sauce.
- Nutmeg – It is best to use freshly grated nutmeg for the best flavor.
- Cayenne pepper (optional) – Adjust the amount to suit your spice tolerance. If you prefer a milder sauce, you can omit it altogether.
- Salt and pepper – These seasonings are essential for enhancing the taste of the pumpkin sauce. Use them to taste, but be mindful not to oversalt, as you can always add more salt later.
- Pasta – Choose your favorite pasta shape for this recipe. Penne, spaghetti, fettuccine, or rigatoni work well. You can also opt for whole wheat or gluten-free pasta if you have dietary preferences or restrictions.
Tips and substitutions
- Save time – To save time, you can roast the pumpkin in advance and store it in the refrigerator until you're ready to make the sauce.
- Vary the pasta – Experiment with different types of pasta, such as whole wheat, gluten-free, or even fresh pasta. Adjust the cooking time according to the pasta you choose.
- Texture adjustment – If the sauce becomes too thick, thin it out with a bit of vegetable broth or pasta cooking water until it reaches your preferred thickness.
- Topping ideas – Besides grated Parmesan cheese, consider garnishing your pasta with toasted pine nuts, chopped fresh herbs (like basil, sage, or parsley), or a drizzle of balsamic reduction for an extra layer of flavor.
How to make pumpkin pasta sauce
Step 1: Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Step 2: Dice the pumpkin into bite-sized chunks and place them on a baking sheet with the garlic, leaving the skin on. Drizzle over one tablespoon of the olive oil and season with salt, pepper, nutmeg, and cayenne pepper. Bake for 20 minutes until tender.
Step 3: Meanwhile, cook the pasta according to the directions on the package. When the pasta is cooked, keep some of the pasta water.
Step 4: Remove the pumpkin from the oven and remove the skin from the garlic. Place everything into a tall container or jar and blend with an immersion blender until creamy. Add pasta water until you reach the desired consistency.
Step 5: Heat one tablespoon of olive oil in a pan on medium heat and add the blended pumpkin. Let simmer for 1-2 minutes and season with salt and pepper if needed. If the sauce is too thick, add more pasta water.
Step 6: Mix with the cooked pasta and serve with the toppings of your choice.
Expert tip
Take your roasted pumpkin pasta to a new level by adding toasted nuts. This simple technique adds texture and nutty richness to your dish. To do so, toast the nuts until they become fragrant and lightly golden. Then chop them and sprinkle the toasted goodness over the pumpkin pasta.
Sliced almonds, chopped walnuts, or pine nuts work wonderfully with the taste of the pumpkin sauce. In a dry skillet, over medium-low heat, add the nuts.
What goes well with pumpkin pasta sauce
To create a well-rounded meal, you can serve various side dishes with the roasted pumpkin pasta. Here are my suggestions:
- Salad – A crunchy green salad with a light lemon herb vinaigrette dressing provides a fresh contrast to the creamy pasta.
- Roasted vegetables – Additional roasted vegetables like this herb-roasted butternut squash or air fryer roasted carrots complement the pumpkin in the sauce.
- Antipasto platter – Create an antipasto platter with an assortment of cured meats, cheeses, olives, and pickled vegetables. It's a great way to add variety to your meal.
- Soup – A light soup, such as this oven-roasted tomato soup or vegan leek potato soup, makes an excellent starter or side dish for hearty pasta.
- Fruit salad – This colorful stone fruit salad is a sweet and refreshing contrast to the savory pasta.
- Bread and dips – Serve a selection of crusty bread with this rosemary white bean dip and Moroccan spiced hummus for a flavorful and easy appetizer.
Recipe FAQs
Yes, you can use canned pumpkin puree as a time-saving alternative. Use about 2 cups of canned pumpkin puree for this recipe. However, roasting fresh pumpkin will provide a deeper and more nuanced flavor.
Look for a Hokkaido pumpkin that is firm, with no soft spots or bruises. It should have bright orange-red skin and feel heavy for its size.
You do not need to peel Hokkaido pumpkin before roasting. The skin is edible and becomes tender when roasted.
Yes, you can make the pumpkin sauce ahead of time. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop when ready to use.
Refrigerate leftover roasted pumpkin pasta sauce when it has cooled down to room temperature. Store it in an airtight container for 3-4 days. For longer storage, freeze the pumpkin sauce for up to 2 months.
When ready to eat, reheat the pumpkin sauce gently on the stovetop. You may need to add a little water or vegetable broth to reach your desired consistency.
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📖 Recipe
Roasted Pumpkin Pasta Sauce
Ingredients
- 300 g Hokkaido pumpkin (2 ½ cups diced)
- 2 garlic cloves
- 2 tablespoon extra-virgin olive oil
- 200 g pasta (7 oz)
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon cayenne pepper (optional)
- salt and pepper to taste
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Dice the pumpkin into bite-sized chunks and place them on a baking sheet with the garlic, leaving the skin on. Drizzle over one tablespoon of the olive oil and season with salt, pepper, nutmeg, and cayenne pepper. Bake for 20 minutes until tender.
- Meanwhile, cook the pasta according to the directions on the package. When the pasta is cooked, keep some of the pasta water.
- Remove the pumpkin from the oven and remove the skin from the garlic. Place everything into a tall container or jar and blend with an immersion blender until creamy. Add pasta water until you reach the desired consistency.
- Heat one tablespoon of olive oil in a pan on medium heat and add the blended pumpkin. Let simmer for 1-2 minutes and season with salt and pepper if needed. If the sauce is too thick, add more pasta water.
- Mix with the cooked pasta and serve with the toppings of your choice.
Notes
- Vary the pasta – Experiment with different types of pasta, such as whole wheat, gluten-free, or even fresh pasta. Adjust the cooking time according to the pasta you choose.
- Texture adjustment – If the sauce becomes too thick, thin it out with a bit of vegetable broth or pasta cooking water until it reaches your preferred thickness.
- Topping ideas – Besides grated Parmesan cheese, consider garnishing your pasta with toasted pine nuts, chopped fresh herbs (like basil, sage, or parsley), or a drizzle of balsamic reduction for an extra layer of flavor.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
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