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.
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.
