Introduction

This roasted pumpkin and garlic pasta is a comforting dish that combines sweet, caramelized pumpkin and mellow roasted garlic with tender pasta. It’s rich in flavor yet simple to prepare, making it perfect for cozy dinners or special occasions.

A close-up image of a dish featuring small pasta pieces covered in a thick, creamy orange sauce, topped with a light sprinkle of finely grated white cheese that adds texture and contrast. The pasta is piled in a shallow white plate, with the sauce smooth and slightly glossy, and some small pepper specks scattered evenly on top. The edges of the plate are clean, and the dish is centered on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g pumpkin, diced
2 garlic bulbs
2 sprigs rosemary
3 tbsp extra virgin olive oil
1/2 cup white grape juice
2 cups small pasta
3 cups chicken or vegetable stock
50 g grated parmesan
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit).
Step 2: Prepare the garlic by cutting off the top of each bulb. In an ovenproof dish, combine the diced pumpkin, garlic bulbs, and rosemary sprigs. Drizzle with olive oil and season with salt and pepper.
Step 3: Bake the mixture for about 45 minutes until the pumpkin is tender and caramelized.
Step 4: After roasting, squeeze the softened garlic cloves out of their skins into a stove-safe pot. Add the roasted pumpkin pieces and rosemary leaves to the pot as well.
Step 5: Pour in the chicken or vegetable stock, white grape juice, and add the small pasta. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes until the pasta is tender.
Step 6: Stir in the grated parmesan until it melts through the pasta. Serve the dish hot.

Tips & Variations

Use vegetable stock to keep the dish vegetarian or vegan (skip the parmesan or use a plant-based alternative).
Try substituting pumpkin with butternut squash for a slightly different sweetness.
Add a pinch of chili flakes while simmering for a subtle spicy kick.
For extra creaminess, stir in a splash of cream or coconut milk before serving.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of stock or water if it seems dry.

How to Serve

A close-up image of a white plate filled with a creamy orange pasta dish. The pasta pieces are short and shell-shaped, covered evenly in a thick, smooth, bright orange sauce. On top, there is a sprinkling of fine, light brown crumbs and a dusting of light yellow grated cheese. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin?

Fresh roasted pumpkin offers the best texture and flavor in this recipe. Canned pumpkin is more watery and doesn’t caramelize, so the taste and consistency may change.

What type of pasta works best for this dish?

Small pasta shapes like ditalini, small shells, or elbow macaroni work well as they cook quickly and mix nicely with the roasted pumpkin and garlic.

Roasted Pumpkin and Garlic Pasta Recipe

Print Recipe

★★★★★

4.7 from 124 reviews

This Roasted Pumpkin and Garlic Pasta is a comforting, flavorful dish that combines caramelized roasted pumpkin and garlic with rosemary and tender pasta simmered in a savory stock enhanced by a touch of sweet white grape juice. Finished with grated parmesan, it makes for a delicious, hearty meal perfect for cozy dinners.

Author: Dana
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Italian-inspired
Diet: Vegetarian

Ingredients

Scale

Roasting Ingredients

500 g pumpkin, diced
2 garlic bulbs
2 sprigs rosemary
3 tbsp extra virgin olive oil
Salt and pepper to taste

Cooking Ingredients

1/2 cup white grape juice
3 cups chicken or vegetable stock
2 cups small pasta
50 g grated parmesan

Instructions

Preheat Oven: Set your oven to 200 degrees Celsius (390 degrees Fahrenheit) to prepare for roasting the pumpkin and garlic.
Prepare and Roast: Cut off the tops of the garlic bulbs to expose the cloves. In an ovenproof dish, combine the diced pumpkin, garlic bulbs, and rosemary sprigs. Drizzle with extra virgin olive oil and season with salt and pepper. Roast in the preheated oven for about 45 minutes, or until the pumpkin is tender and caramelized and the garlic soft.
Combine and Simmer: After roasting, squeeze the roasted garlic cloves out of their skins into a stove-safe pot along with the roasted pumpkin and rosemary leaves. Add the chicken or vegetable stock, white grape juice, and small pasta. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cook for about 15 minutes, or until the pasta is tender and has absorbed the flavors.
Finish with Parmesan: Stir in the grated parmesan cheese while the pasta is still warm until fully melted and combined. Adjust seasoning with salt and pepper if needed, then serve hot for a comforting meal.

Notes

You can substitute chicken stock with vegetable stock to make the dish vegetarian.
Use any small pasta shapes like elbows, shells, or ditalini for best results.
White grape juice adds a subtle sweetness but can be replaced with apple juice or omitted for a less sweet dish.
Roasted garlic can be stored separately for adding to other recipes or spreads.
For a vegan version, omit parmesan or use a plant-based cheese alternative.

Keywords: roasted pumpkin, garlic pasta, autumn recipe, vegetarian pasta, roasting, comforting dinner