Roasted Pumpkin Pasta Sauce

4.67 from 3 votes

Roasted Pumpkin Pasta Sauce

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.

Prep Time10

Cook Time5

Bake Time20

Total Time35

Course: Main Course

Cuisine: American, European

Diet: Low Calorie, Vegan, Vegetarian

Servings:

Calories: 534kcal

Author: Yvonne

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