Roasted pumpkin pasta
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Bring a taste of autumn to your table with this roasted pumpkin pasta! Creamy, flavourful, and packed with seasonal goodness, it’s a simple yet satisfying dish the whole family will love. Perfect for a cosy weeknight dinner, this recipe is a delicious way to enjoy pumpkin in a new and exciting way.
- Prep
- 10 mins
- Cook
- 30 mins
- Total
- 40 mins
- Yield
- Serves 4
Ingredients:
500g pumpkin - peeled, deseeded, cut into chunks
1 tbsp olive oil
1 medium onion - peeled and roughly chopped
2 garlic cloves - peeled
250g dried macaroni
200ml whole milk (or unsweetened plant milk)
30g unsalted butter
30g mild cheese - grated (cheddar or similar)
½ tsp ground nutmeg
Directions:
- Preheat oven to to 200°C (180°C fan).
- Place pumpkin, onion, and garlic on a baking tray. Drizzle with olive oil and toss. Roast for 25–30 minutes, until soft and lightly golden.
- Meanwhile, cook the macaroni in a large pan of boiling water according to the packet instructions. Drain, reserving about 100ml of the cooking water.
- Transfer the roasted pumpkin (reserving a little for stirring through later), onion, and garlic to a blender or food processor. Add the milk and butter, then blend until smooth and creamy. If the sauce is too thick, loosen with a splash of the reserved pasta water.
- Return the drained macaroni to the pan, pour over the pumpkin sauce, and stir until well coated. Add the roasted chunks of pumpkin and stir again.
- Add the grated cheese and let it melt into the sauce. Sprinkle with a little hard cheese and herbs, if desired.
