This roasted pumpkin pasta features a rich, garlicky roasted pumpkin sauce with fresh spinach and crunchy walnuts served with al dente pasta for a delicious, satisfying vegetarian/vegan meal. It's low in fat, made without heavy cream or cheese, and can be enjoyed over several days.
This roasted pumpkin pasta is a delicious and a little different way to enjoy seasonal pumpkin, which is typically used to make either soup or pie. But pumpkin has a lot more to offer! It's light, filling and makes a delicious sauce, perfect served over pasta and enjoy as a satisfying vegetarian meal.
I made this vegetarian roasted pumpkin pasta using a quick and simple method. I first roasted the pumpkin with a little seasoning until golden brown then just mashed it up roughly to create a thick, rustic pasta sauce, which is ready in minutes. I used pasta water and stock powder to adjust the consistency and enhance the flavour then added fresh spinach and combined with the pasta. There is no need to add heavy cream or cheese.
See detailed Instructions below.
Roasted pumpkin pasta ingredients and substitutions
- Pumpkin: see details below.
- Pasta: I used pennoni rigati, which is excellent served with any thick pasta sauce (such as pepper tomato or eggplant), but you can use penne, fusilli or another large pasta variety, instead.
- Sundried tomatoes: offset the sweetness of the pumpkin. Don't skip it.
- Garlic.
- Spinach: you can use arugula/rocket leaves, instead.
- Stock: vegetarian bouillon powder or stock cube.
- Olive oil.
- Butter: either dairy or plant-based.
- Chili flakes.
- Garlic granules/powder.
- Onion granules/powder.
- Paprika.
- Walnuts: pumpkin seeds make a good alternative.
- Salt and pepper to taste.
What kind of pumpkin to use
I recommend using a small pumpkin variety, as these tend to have a better flavour and 'meatier' flesh than larger pumpkins. Examples include Red Kuri (Onion), Blue Prince or popular culinary sugar pumpkin (also called pie or sweet pumpkin).
I like to use a smooth skinned, round pumpkin (such as Red Kuri) that's easy to peel using an ordinary vegetable peeler.
Can I use canned pumpkin puree
Although ready-to-eat-pumpkin puree is a handy, versatile ingredient perfect in savoury as well as sweet recipes I don't recommend using it in this pumpkin pasta recipe. In my opinion, it simply doesn't have enough flavour to be the star ingredient. Even if you use more seasoning and spice you won't get the same depth of flavour as with roasted pumpkin.
How to prepare the pumpkin
For this pumpkin and pasta recipe I peeled, chopped and then roasted the pumpkin with some seasoning and a bit of oil (see Instructions below). This simple preparation method produces tender, sweet and nutty tasting pumpkin with caramelized edges, which add an extra layer of flavour.
Step-by-step recipe instructions
1. Preheat the oven to 400F/200C/180fan/gas mark 6. Line a large baking sheet with parchment paper (or use a non-stick sheet) and set aside.
2. Prepare pumpkin: Cut the pumpkin in half and scoop out the seeds and stringy pulp. Peel and cut the pumpkin into thick wedges then into smaller, similar sized pieces. Place in a large bowl, season with a little salt and pepper, add the paprika, garlic and onion powders and 1 tablespoon of oil. Stir thoroughly.
3. Roast pumpkin: Spread over the baking sheet then roast in the centre of the oven for about 45 minutes or until the pumpkin is golden brown and tender.
4. Cook pasta: After the pumpkin has been in the oven for about 35 minutes start cooking the pasta. Bring a large pot of water (with about 2 tsp of sea salt) up to the boil, add the pasta, stir and cook it al dente (a little firm). Stir occasionally to prevent it sticking to the pot. Remove from the heat and drain thoroughly in a colander reserving the pasta water.
5. Prepare sauce: In a large non-stick pan heat one tablespoon of oil, add the chili flakes, chopped garlic and sundried tomatoes. Cook gently for 2-3 minutes making sure the garlic doesn't brown too much, stirring all the time. Add the pumpkin and smash it roughly using a potato masher. Add about 1 and ⅔ cups (400ml) of pasta water (or simply hot water), bouillon/stock cube and stir.
6. Add spinach: Stir in the spinach and cook for a couple of minutes or until it wilts. Stir in the butter and top up with more stock if required.
7. Serve: Remove from the heat, adjust the seasoning and consistency, if needed, combine with the cooked pasta and serve with chopped walnuts, fresh thyme leaves (regular or lemon), pepper flakes and a drizzle of extra virgin olive oil.
*Scroll down to the bottom of the post for a full, printable list of ingredients and instructions.
Serving suggestions
This chunky roasted pumpkin sauce with pasta is delicious on its own, but you could also serve it with strands of soft mozzarella or creamy burrata (my personal favourite!), a little parmesan cheese or crumbled feta. It also makes a great accompaniment to grilled halloumi or chicken.
Top tips
- Use culinary pumpkin, not carving pumpkin.
- You can peel and chop the pumpkin in advance then place in an airtight container and refrigerate overnight. The next day pat it dry with a paper towel to remove excess moisture (if necessary) then season and make the recipe.
- I recommend using large pasta shapes, such as pennoni riggati (as in the photos), penne, fusilli, etc.
- Start boiling the pasta about 10 minutes before your pumpkin comes out of the oven. Reserve about 2 cups (500ml) of pasta water to add to the sauce.
- If the pumpkin pasta sauce becomes too thick add a splash of stock/water.
- Best served hot. Refrigerate leftover pasta and roasted pumpkin spinach sauce in individual containers for up to 4 days.
- Freezing: you can freeze the sauce, without the pasta, for up to 3 months.
What to do with too much pumpkin
Pumpkin is a large vegetable (even the small varieties can be hefty) so chances are you won't use all of it to make this simple roasted pumpkin pasta. If you have leftover pumpkin you can:
- Make pumpkin soup, such as creamy Polish pumpkin soup.
- Add it into a vegetable soup or casserole for an autumnal twist.
- Roast as per this recipe and serve as a side dish.
TIP: Unused fresh pumpkin can be refrigerated, covered, for up to 4 days.
More veggie pasta recipes to try next
- Pasta with Chunky Roasted Butternut Squash
- Pasta Bake with Fennel and Cherry Tomatoes
- Creamy Beet Pasta Sauce (Low Fat)
See also these other easy, delicious vegetarian meals as well as more pasta recipes.
Recipe
Roasted Pumpkin Pasta (No Cream)
Equipment
- Large baking sheet
- Potato masher
- Large pot and colander
Ingredients
- 2 pounds (900 g) pumpkin peeled, cut into pieces, see *Notes
- 4-5 sundried tomatoes in oil, drained, finely chopped
- 3-4 garlic cloves finely chopped
- ½ teaspoon chili flakes
- 2.82 ounces (80 g) baby spinach 2 handfuls, chopped
- ⅓ teaspoon onion powder or granules
- ⅓ teaspoon garlic powder or granules
- ⅔ teaspoon paprika
- ⅔ (400 ml) vegetable stock cube crumbled, or 1-2tsp bouillon, plus 1⅔c/400ml pasta water, add to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 10.58 ounces (300 g) uncooked pasta penne, fusilli, farfalle or another large pasta
- ⅓ cup (40 g) walnuts chopped
- Fine sea salt and pepper to taste
Instructions
- Preheat the oven to 400F/200C/180fan/gas mark 6. Line a large baking sheet with parchment paper (or use a non-stick sheet) and set aside.
- Prepare pumpkin: Cut the pumpkin in half and scoop out the seeds and stringy pulp. Peel and cut the pumpkin into thick wedges then into smaller, similar sized pieces. Place in a large bowl, season with a little salt and pepper, add the paprika, garlic and onion powders and 1 tablespoon of oil. Stir thoroughly.
- Roast pumpkin: Spread over the baking sheet then roast in the centre of the oven for about 45 minutes or until the pumpkin is golden brown and tender.
- Cook pasta: After the pumpkin has been in the oven for about 35 minutes start cooking the pasta. Bring a large pot of water (with about 2 tsp of sea salt) up to the boil, add the pasta, stir and cook it al dente (a little firm). Stir occasionally to prevent it sticking to the pot. Remove from the heat and drain thoroughly in a colander reserving the pasta water.
- Prepare sauce: In a large non-stick pan heat one tablespoon of oil, add the chili flakes, chopped garlic and sundried tomatoes. Cook gently for 2-3 minutes making sure the garlic doesn't brown too much, stirring all the time. Add the pumpkin and smash it roughly using a potato masher. Add about 1 and ⅔ cups (400ml) of pasta water (or simply hot water), bouillon/stock cube and stir.
- Add spinach: Stir in the spinach and cook for a couple of minutes or until it wilts. Stir in the butter and top up with more stock if required.
- Serve: Remove from the heat, adjust the seasoning and consistency, if needed, combine with the cooked pasta and serve with chopped walnuts, fresh thyme leaves (regular or lemon), pepper flakes and a drizzle of extra virgin olive oil.
Notes
- *Use a small culinary pumpkin, not carving pumpkin.
- You can peel and chop the pumpkin in advance then place in an airtight container and refrigerate overnight. The next day pat it dry with a paper towel to remove excess moisture (if necessary) then season and make the recipe.
- I recommend using large pasta shapes, such as pennoni rigati (as in the photos), penne, fusilli, etc.
- Start boiling the pasta about 10 minutes before your pumpkin comes out of the oven. Reserve about 2 cups (500ml) of pasta water to add to the sauce.
- If the pumpkin pasta sauce becomes too thick add a splash of stock/water.
- Best served hot. Refrigerate leftover pasta and pumpkin spinach sauce in individual containers for up to 4 days.
- Freezing: you can freeze the sauce, without the pasta, for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this easy roasted pumpkin pasta recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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