Cosy and brimming with incredible Fall flavours, this creamy dreamy roast pumpkin pasta is unbeatable. And that's before we get onto the brown butter and crispy sage topping that pairs up perfectly with pumpkin pasta sauce.
This recipe has gone through many rounds of testing, so you can whip up this phenomenal Fall pasta with ease. We've got it covered, from roasting pumpkin to smoky caramelised perfection, whipping up the best pumpkin pasta sauce, to toppings and serving suggestions.
It takes a little time and effort to roast a pumpkin, but I can promise you won't regret it. It's amazing how the baking process enhances the pumpkin's creamy, slightly sweet and buttery deliciousness. I also insist on roasting pumpkin when making my Roast Pumpkin Soup without Cream.
However, if you're in a time crunch, you can whip up this Pumpkin and Mushroom Risotto using canned pumpkin puree.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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3 reasons why you'll love this recipe:
- A rich and creamy pumpkin sauce with the best Fall flavours in every mouthful.
- Straightforward and packed with tips and information to ensure you nail it on the first attempt.
- A make ahead and freezer-friendly pasta sauce.
🛒 Key ingredients:
- Pumpkin: Choose a culinary pumpkin variety that's good for roasting like sugar pumpkin or kabocha. Avoid carving pumpkins, which have a stringy texture and less flavour.
- Pasta: I personally prefer shorter pasta varieties like rigatoni, penne or fusilli, but longer varieties like fettuccine, pappardelle and tagliatelle also work well.
- Leftover pasta water: Make sure you reserve a little pasta water before draining the pasta. The sauce will be very thick and you'll need to add pasta water to bring it to the right consistency.
- Sage leaves: Are sautéed in brown butter until crispy and added when the pasta is served.
- Garlic.
- White wine: Adds acidity and complexity. Choose one that's dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio or Chardonnay. Avoid sweet wines that will make the flavours in the dish unbalanced.
- Pouring cream (single cream) is added to the roast pumpkin before it's blended to form the rich and creamy pumpkin sauce.
- Finely grated Parmesan to add salty umami flavour.
- Tomato paste (puree): Balances the flavours in the sauce and adds a touch of sweetness.
- Nutmeg: Adds a hint of cosy fall flavour.
Roast pumpkin
You might be wondering why you should bother roasting a pumpkin when you can just pop open a can of pumpkin puree. If you're looking to jazz up your pasta game and create a creamy, dreamy, and flavourful pumpkin pasta sauce roasting is the way to go.
You'll be rewarded for the additional time and effort with a fabulous flavour upgrade. Baking enriches the pumpkin's flavours, intensifying the sweetness, and adding a hint of smokiness that canned pumpkin lacks.
How to prepare pumpkin
Carefully cut the pumpkin in half using a sharp knife. Scoop out the seeds and stringy bits. Then use a peeler to remove the skin and chop the pumpkin into 1-inch cubes. You can also remove the skin after you roast the pumpkin if you prefer, but it means waiting for the pumpkin to cool and getting greasy fingers.
Transfer the pumpkin cubes to a bowl, add olive oil salt and pepper and mix well. Place on a baking sheet lined with parchment paper or lightly oiled. Roast for about 20-25 minutes or until the pumpkin flesh is tender and can be easily pierced with a fork.
Substitutions:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Pumpkin: Butternut squash also has a slightly sweet and nutty flavour and can be roasted and puréed to make the sauce.
- White wine: You can omit this and add a little more stock to taste.
- Pouring cream: Feel free to switch it for a dairy-free variety. You can use heavy cream if you really have to, but you'll need to add more pasta water to bring the sauce to the right consistency.
- Parmesan: Swap for nutritional yeast for a vegan/dairy-free alternative.
Variations:
Want to try something a little different? Here are some ways to jazz up this tasty pasta sauce:
- Top with crumbled crispy bacon for a savoury and smoky contrast.
- Incorporate crumbled Gorgonzola or another blue cheese for a creamy, tangy twist.
- Add sautéed spinach or other leafy greens.
- For a spicy kick add a pinch of red pepper flakes or a dash of hot sauce.
- Finish with some sauteed mushrooms to bump up the umami flavour
- Toss on some toasted walnuts for plant-based protein and crunch.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: In a large baking dish, toss the pumpkin with olive oil, salt, and black pepper. Bake at 400°F (200°C) for about 20-25 minutes until fork tender.
Step 2: Puree the pumpkin with the cream using a stick or countertop blender.
Step 3: In a large skillet or frying pan, melt the butter over medium heat. Fry the sage leaves until crispy and set aside.
Step 4: Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the white wine and allow it to simmer for a couple of minutes, reducing by half.
Step 5: Reduce the heat to low, and add the pureed pumpkin, tomato paste (puree), Parmesan cheese, nutmeg, and sugar to the skillet and stir well. Add enough pasta water to bring the sauce to the desired consistency.
Step 6: Stir in the cooked pasta along with a little more pasta water if needed
🍽️ Serving suggestions
- A side salad like this Arugula, Tomato and Parmesan salad.
- Crusty Bread or garlic bread is great for mopping up leftover sauce.
- Wine: Go for a Chardonnay or try a zesty Sauvignon Blanc to cut through the richness of the dish.
Expert Tips
- Roast the pumpkin until fork tender so it's easy to puree into a thick and creamy sauce.
- Salt the pasta water generously. It should be salty like the ocean.
- Reserve some pasta water before draining. It's likely you'll need it to bring it to the right consistency.
🙋 Recipe FAQs
I tested the recipe with canned pumpkin and wasn't happy with the results. You can swap the roast pumpkin for a cup of pumpkin puree if you really want to, but you'll miss out on the sweet, smoky richness of roast pumpkin.
Roast pumpkin pasta tastes best when enjoyed straight from the pan, but it will keep in the fridge for up to 3 days and can be reheated on the stove or in the microwave. You'll probably want to add a little pasta water, stock or water to revive it if it has dried out in the fridge.
If you want to make this recipe ahead the best way is to make the sauce, store it in the fridge or freezer and whip up some fresh pasta when you come to eat it.
If the sauce is a little too thick, pasta water is a hero for bringing it to the right consistency. Not to mention its starchy goodness that enriches the sauce and gives it a glossy shine. Ensure you save 1-2 cups before draining the pasta and add one tablespoon at a time to avoid thinning out the sauce too much.
Choose a culinary pumpkin variety that's good for roasting like sugar pumpkin or kabocha. Avoid carving pumpkins, which have a stringy texture and less flavour. Butternut squash is also a good alternative.
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📖 Recipe
Roast Pumpkin Pasta with Sage
Equipment
Ingredients
Roast pumpkin
- 2 lbs (900 g) pumpkin peeled and chopped into 1-inch cubes pieces (Note 1)
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Pumpkin Pasta
- 14 oz (400 g) dried pasta (Note 2)
- 2 tbsp butter
- 20 leaves sage
- 4 cloves garlic minced
- ½ cup (120 ml) white wine (Note 3)
- ¾ cup (175 ml) pouring cream (single cream) (Note 4)
- 2 tbsp tomato paste (puree)
- ¾ cup (75 g) Parmesan (Note 5)
- ½ tsp nutmeg
- 2 cups pasta water (Note 6)
Instructions
Roast pumpkin
- Preheat your oven to 400°F (200°C).
- In a large baking dish, toss the pumpkin with olive oil, salt, and black pepper until they're evenly coated.
- Roast the pumpkin for about 20-25 minutes, or until fork tender and slightly caramelized.
- Puree the pumpkin with the cream using a stick or countertop blender.
Pasta
- Cook the pasta according to the package instructions in a large pot of salted boiling water. Before draining, be sure to reserve about a cup of pasta cooking water.
- In a large skillet or frying pan, melt the butter over medium heat.
- When the butter starts to turn brown, add the sage leaves and cook until they become crispy. Remove from the pan and set aside.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the white wine and allow it to simmer for a couple of minutes, reducing by half.
- Reduce the heat to low, and add the pureed pumpkin, tomato paste (puree), Parmesan cheese, and nutmeg to the skillet and stir well.
- Add pasta water to the sauce, a little at a time until the sauce reaches the desired consistency.
- Stir the cooked pasta into the sauce, adding a little more pasta water if needed.
- Serve immediately topped with crispy sage leaves.
Notes
- Pumpkin: Choose a culinary pumpkin variety that's good for roasting like sugar pumpkin or kabocha. Avoid carving pumpkins, which have a stringy texture and less flavour.
- Pasta: I personally prefer shorter pasta varieties like rigatoni, penne or fusilli, but longer varieties like fettuccine, pappardelle and tagliatelle also work well.
- White wine: Choose one that's dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio or Chardonnay. Avoid sweet wines that will make the flavours in the dish unbalanced. You can also omit the wine and add a little more stock to taste.
- Pouring cream: Feel free to switch it for a dairy-free variety. You can use heavy cream if you really have to, but you'll need to add more pasta water to bring the sauce to the right consistency.
- Parmesan: Swap for nutritional yeast for a vegan/dairy-free alternative.
- Pasta water: Is needed to bring the thick sauce to the right consistency. You may not need it all, and it's best to add it a little at a time.
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