انتشار: آبان 01، 1403
بروزرسانی: 29 خرداد 1404

Roasted Pumpkin Pasta | COOKTORIA

Oct 21, 2024 by Tania Sheff · This post may contain affiliate links

Enjoy this hearty and flavorful Roasted Pumpkin Pasta recipe! Made with garlic and herbs, it is sure to become a fall favorite.

This Roasted Pumpkin Pasta is a true cele،tion of autumn flavors! The sweetness of the roasted pumpkin creates a rich, velvety base that covers the pasta beautifully. The natural sugars intensify as it caramelizes in the oven, giving this dish a delightful depth.

The addition of garlic adds a savory note, infusing the dish with warmth and aroma. Fresh rosemary elevates the flavors to a new level. When you mix in the mozzarella, it melts into creamy goodness, creating t،se irresistible cheesy strands. The grated Parmesan on top adds a sharp, salty finish that balances the sweetness of the pumpkin. You really don\'t want to miss this simple fall-inspired recipe!

Video Tutorial for Pumpkin Pasta

Main Ingredients

Pumpkin.\xa0Sugar pumpkin or ،ernut squash are the best for this recipe. These varieties not only enhance the flavor of your pumpkin pasta sauce but also contribute to a beautiful color and creamy consistency.\xa0
Pasta.\xa0Ditalini or small s،s work best here.\xa0
Cheese.\xa0We\'ll use the combination of mozzarella and Parmesan cheese here.\xa0
Garlic.\xa0Use w،le garlic bulb.
Rosemary.\xa0Fresh, if possible.\xa0
Olive oil.\xa0Or avocado oil.\xa0
Veggie Broth.\xa0I usually use water and\xa0vegetable broth paste\xa0(affiliate link).
Spices.\xa0Oregano, paprika, red pepper flakes, salt, and black pepper.

How to make this Pumpkin Pasta

1.\xa0Roast Pumpkin.\xa0Cut the top off the garlic bulb roughly 1 inch down from the top so the cloves are exposed. Place the garlic, pumpkin cubes, and rosemary into an oven-proof dish and season with olive oil salt, and pepper. Bake for 45-50 minutes at 400F. Once roasted, cool the garlic, then squeeze out the cloves and discard the s،. Remove the rosemary leaves from the stem.

2.\xa0Cook pasta.\xa0Transfer the garlic, pumpkin, and rosemary leaves to a large stove-top safe ،.\xa0Add oregano, paprika, red pepper flakes,\xa0vegetable stock, and pasta, and bring to a boil. Cook for 15 minutes on medium heat, stirring occasionally, or until the pasta has cooked and 80% of the liquid has been absorbed. Add more vegetable stock if needed.

3.\xa0Add mozzarella.\xa0Add the mozzarella ، and continue cooking and stirring for a few more minutes.

4.\xa0Add Parmesan.\xa0Remove the ، from the heat and stir in the Parmesan. Serve immediately with an extra sprinkling of cheese.

Add-ins and Subs،utes

Make creamy pumpkin pasta.\xa0For an extra layer of flavor, consider adding a splash of cream or Half&Half to the dish.
Use goat cheese.\xa0You can subs،ute different cheeses based on your preference; goat cheese or cream cheese would also work well here.
Add a zing.\xa0Consider adding a splash of lemon juice before serving.\xa0
Add more herbs.\xa0Fresh sage leaves, thyme, and mint are great for this recipe.
Make it vegan.\xa0Use vegan Parmesan and skip mozzarella. You can also skip cheeses altogether for a dairy-free alternative. Another great option is to mix in some coconut cream to add a smooth texture and amazing taste!
Use GF pasta.\xa0Gluten-free pasta can be used here.

How to store and reheat

Transfer the leftover pasta to an airtight container. Store in the refrigerator. Cooked pumpkin pasta can typically last for about\xa03 to 4 days.\xa0

When ready to eat, reheat in a s،et over low heat, adding a splash of water or broth to loosen it up. You can also microwave it in a covered bowl, stirring occasionally.\xa0

How to freeze Pumpkin Pasta

Portion.\xa0For convenience, consider portioning the pasta into smaller servings before freezing. This makes it easier to defrost only what you need. Use a freezer-safe airtight container or resealable freezer bag. If using a bag, try to remove as much air as possible before sealing.\xa0
Label. Don’t forget to label the container or bag with the date, so you can keep track of ،w long it’s been stored.\xa0
Store.\xa0Cooked pumpkin pasta can be frozen for about\xa02 to 3 months\xa0for the best quality.\xa0

What to serve this Pumpkin Pasta with

Proteins.\xa0Pair this Roasted Pumpkin Pasta with some protein for a more filling and well-rounded meal, such as this Baked Cod, Spinach Stuffed Flounder, Chi،le Sofritas, or\xa0Chicken Breast in Roasted Pepper Sauce.
Salad.\xa0S، the meal with a\xa0Cu،ber Tomato Feta Salad,\xa0Refre،ng Cu،ber Salad,\xa0Mediterranean Farro Salad, or\xa0Roasted Zuc،i Salad.
Soup.\xa0Enjoy a bowl of soup as an appetizer, like this\xa0Chicken Stew,\xa0Red Lentil Soup, and\xa0Creamy Vegetable Soup.
Vegetables.\xa0For a lighter meal, serve this pasta with some\xa0Easy Fajita Vegetables,\xa0Garlic Mushrooms, or\xa0Quick and Easy Stovetop Asparagus.

Pumpkin Pasta in a bowl garnished with Parmesan and parsley

I ،pe you try this Roasted Pumpkin Pasta, friends!\xa0

This recipe perfectly captures the essence of fall, making it a great c،ice for cozy dinners. It’s warm, and comforting, and brings that seasonal vibe to your table. The vi،nt orange of the pumpkin mixed with the creamy cheese creates a stunning dish that’s as pleasing to the eye as it is to the palate.\xa0

If you make this recipe, please let me know! Leave a comment, rate it, or drop an email. The printable recipe and nutrition information are located in the recipe card below.\xa0

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