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Roasted Pumpkin & Garlic Pasta with Parmesan Recipe

If you’re looking for a cozy dinner that tastes like a warm hug on a plate, you’re in for a treat with this Roasted Pumpkin & Garlic Pasta with Parmesan Recipe. It’s one of those dishes that’s both simple and impressive — juicy caramelized pumpkin, mellow roasted garlic, and a creamy, cheesy sauce all come together in one pan. You’ll love how comforting and fresh it feels, plus it’s easy to make on a weeknight or for a casual dinner with friends. Let me walk you through all the delicious details so your pasta night turns out amazing.

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Why This Recipe Works

  • One-Pan Wonder: Roasting and cooking the pasta in the same dish saves you cleanup and concentrates all those flavors beautifully.
  • Natural Sweetness & Depth: Roasting the pumpkin and garlic brings out caramelized sweetness that makes this pasta irresistibly comforting.
  • Creamy Parmesan Finish: Adding Parmesan right at the end gives the sauce a rich, velvety texture without needing cream.
  • Flexible & Seasonal: You can easily swap ingredients to suit what you have or your dietary preferences, making this pasta yours every time.

Ingredients & Why They Work

This Roasted Pumpkin & Garlic Pasta with Parmesan Recipe shines because each ingredient plays a crucial role — from the sweet, tender pumpkin to the punchy Parmesan that pulls it all together. When you pick your pumpkin, choose one that’s ripe and fragrant for the sweetest results, and go for a pasta shape that holds onto sauce well so no bite is shy on flavor.

Roasted Pumpkin & Garlic Pasta with Parmesan, pumpkin pasta recipes, easy fall pasta dishes, comforting pumpkin garlic pasta, cheesy pumpkin pasta - Flat lay of medium-sized diced orange pumpkin pieces with smooth skin, two whole garlic bulbs with papery white skins and exposed cloves, fresh green rosemary sprigs with needle-like leaves, uncooked small pasta shapes in a pale cream color, a wedge of light yellow parmesan cheese with a slightly crumbly texture, a small bunch of fresh green herbs, and a glass of white wine showing a pale golden hue, all naturally scattered and artistically arranged with gentle shadows and soft natural light, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Pumpkin: Kent, Jap, or butternut work beautifully; they roast to silky softness and bring their own unique sweetness or nuttiness.
  • Garlic bulbs: Roasting garlic whole softens the cloves into a spreadable, sweet heaven that melts into the sauce.
  • Rosemary: Just a couple of sprigs add a subtle piney aroma that complements pumpkin’s earthiness brilliantly.
  • Olive oil, extra virgin: A good quality olive oil enriches the sauce and helps the pumpkin caramelize delightfully.
  • White wine: Brings brightness and a touch of acidity to balance the natural sweetness — feel free to skip if you prefer.
  • Small pasta shapes: I love penne or orecchiette here since their curves catch all the tasty sauce.
  • Chicken or vegetable stock: Cooking the pasta in stock instead of just water builds flavor from the ground up — veggie stock keeps it vegetarian!
  • Parmesan, grated: Adds richness and nuttiness as it melts into the pasta at the end.
  • Salt and pepper: Always important to season generously — trust me, it makes all the difference.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often adjust this Roasted Pumpkin & Garlic Pasta with Parmesan Recipe depending on who’s at the table or what’s in my pantry. You can absolutely make it your own by switching up herbs, protein add-ins, or even trying a vegan cheese alternative for a dairy-free twist. Cooking should feel fun and creative, so don’t hesitate to experiment!

  • Variation: I like adding toasted pine nuts or walnuts on top for crunch, especially when serving to friends who love texture contrast.
  • Dairy-Free: Nutritional yeast works great instead of Parmesan if you’re avoiding dairy — I’ve tried it many times, and it still tastes delicious.
  • Herb Swaps: Try sage or thyme in place of rosemary, they give a lovely autumnal aroma that pairs beautifully with pumpkin.
  • Add Protein: For a heartier meal, stir in cooked sausage or crispy pancetta before serving — it’s a personal favorite for weekend dinners.

Step-by-Step: How I Make Roasted Pumpkin & Garlic Pasta with Parmesan Recipe

Step 1: Preparing Your Pumpkin and Garlic for Roasting

First things first: preheat your oven to 200°C (390°F). Grab your garlic bulbs and slice roughly 2cm off the top so the cloves peek through — this helps them roast into soft, spreadable sweetness. Toss your diced pumpkin chunks, garlic bulbs, and rosemary sprigs into an oven-safe dish that can go on the stove later. Drizzle generously with olive oil, and don’t be shy with salt and pepper — seasoning early means flavor all the way through. Roast for about 45 minutes, or until your pumpkin is tender and just starting to caramelize on the edges. It smells incredible by this point!

Step 2: Cooking Pasta Right in the Roasting Dish

Once the pumpkin is perfectly roasted, let the garlic cool a bit so you can squeeze out those silky, roasted cloves without burning your fingers. Remove the rosemary leaves from the stems and toss them into the mix. Pour in your white wine and stock, then add the pasta straight to the dish. Bring everything to a boil over high heat, then lower to medium so it gently bubbles. Cook uncovered for about 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has absorbed — add more stock if things look dry. This one-pot method helps the pasta soak up all those amazing pumpkin and garlic flavors.

Step 3: Finishing Touches and Serving

Take the pan off the heat and sprinkle in your grated Parmesan. Stir it in until it melts and clings to every strand and piece of pumpkin. Taste one last time — add salt and pepper if needed. Serve immediately with an extra dusting of Parmesan on top, because why not? This pasta is best enjoyed warm and fresh, with a glass of that same white wine you cooked with to bring the experience full circle.

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Tips from My Kitchen

  • Season Early and Generously: Salt and pepper before roasting your pumpkin and garlic to layer flavor into every bite.
  • Don’t Rush the Roasting: Letting the pumpkin caramelize develops a rich flavor that you won’t get otherwise.
  • Keep an Eye on Pasta Liquids: If the stock evaporates too quickly, just pour a splash of water or more stock to avoid burning or undercooking.
  • Use a Stovetop-Safe Dish: This makes the transition from oven to stove seamless, saving you time and dishes.

How to Serve Roasted Pumpkin & Garlic Pasta with Parmesan Recipe

Roasted Pumpkin & Garlic Pasta with Parmesan, pumpkin pasta recipes, easy fall pasta dishes, comforting pumpkin garlic pasta, cheesy pumpkin pasta - A round white bowl holds a single layer of small tube pasta covered in thick, smooth orange sauce. The pasta is closely packed, and the sauce looks creamy and rich, evenly coating each piece. On top, there is a light sprinkle of finely grated white cheese that adds a soft texture contrast. The bowl sits on a white marbled surface, and the lighting is natural and soft, highlighting the warm colors of the dish. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually finish my Roasted Pumpkin & Garlic Pasta with Parmesan Recipe with a fresh sprinkle of chopped parsley or a few whole basil leaves. Sometimes I add toasted pumpkin seeds for crunch, which doubles down on the pumpkin flavor and adds a delightful texture contrast — trust me, it’s a little touch that makes a big difference! And of course, more freshly grated Parmesan on top never hurts.

Side Dishes

For sides, I keep it light — a crisp green salad with a lemony vinaigrette or roasted broccoli tossed with garlic work wonderfully. If you want to go heartier, some crusty bread for mopping up those saucy bits is essential, and I’ve even paired this pasta with a simple roasted chicken for a full meal.

Creative Ways to Present

When serving guests, I like to plate this pasta in shallow bowls, garnish with a small rosemary sprig and a tiny drizzle of high-quality olive oil. For a festive occasion, adding a few pomegranate seeds on top gives a pop of color and a sweet-tart burst that pairs surprisingly well with the pumpkin flavors. Easy, elegant, and memorable!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to three days. Because the pasta absorbs all the sauce, it can stiffen up, so I recommend adding a splash of stock or water when reheating to bring back that creamy texture.

Freezing

I’ve frozen this pasta a couple of times, but I find fresh makes the best experience. If you do freeze it, pack it tightly in a freezer-safe container and thaw overnight in the fridge before reheating gently on the stove to maintain texture.

Reheating

To reheat, I prefer warming it on the stove over medium-low heat with a little splash of broth or water, stirring frequently so it heats evenly and doesn’t dry out. Microwaving works in a pinch but can make the sauce separate or dry out.

FAQs

  1. Can I use other types of squash instead of pumpkin?

    Absolutely! Butternut squash, delicata, or kabocha squash all work well. Just adjust roasting time as needed because some squashes are denser and may take longer to soften. The flavor will still be rich and comforting.

  2. What pasta shape works best for this recipe?

    Short pasta shapes like penne, rigatoni, or orecchiette are my favorites because they hold onto the sauce really well. Smaller shapes or strands like spaghetti might not cling to the pumpkin and garlic sauce as nicely.

  3. Is it okay to skip the white wine?

    Yes! While the white wine adds brightness and depth, you can leave it out and simply increase the stock a little. The dish will still be flavorful thanks to the roasted pumpkin and garlic.

  4. Can I make this recipe vegan?

    Definitely! Use vegetable stock and swap the Parmesan for nutritional yeast or a vegan cheese alternative. The roasted pumpkin and garlic flavors are so good they shine on their own.

  5. How do I prevent the pasta from sticking during cooking?

    Stir the pasta occasionally while it’s cooking in the stock and wine, and add a little extra liquid if it looks too dry to keep everything moving smoothly. Using a wide, stovetop-safe dish helps too.

Final Thoughts

This Roasted Pumpkin & Garlic Pasta with Parmesan Recipe is one of those comforting meals that feels like it took all day, but you actually whipped it up in under an hour. I always come back to this recipe when I want cozy flavors without fuss — it’s perfect for cooler evenings or anytime you need a little savory self-care. Give it a try, make it your own, and enjoy that lovely, creamy pumpkin goodness in every bite. I promise it’ll become a fast favorite in your kitchen too!

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Roasted Pumpkin & Garlic Pasta with Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 36 reviews
  • Author: Lucy
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

A comforting Roasted Pumpkin & Garlic Pasta featuring caramelized pumpkin and roasted garlic blended into a creamy sauce, enhanced with white wine and parmesan, perfect for a cozy meal.


Ingredients

Main Ingredients

  • 1 lb pumpkin (3 cups) diced into medium sized pieces
  • 2 garlic bulbs
  • 2 sprigs rosemary
  • 3 tbsp extra virgin olive oil
  • 1/2 cup white wine
  • 2 cups small pasta (such as rigatoni, penne, or orecchiette)
  • 3 cups chicken or vegetable stock
  • 50 g grated parmesan
  • Salt and pepper to taste


Instructions

  1. Preheat oven: Preheat your oven to 200°C (390°F) to prepare for roasting the pumpkin and garlic.
  2. Bake pumpkin and garlic: Cut about 2cm off the top of each garlic bulb to expose the cloves. Place the garlic, diced pumpkin, and rosemary sprigs into a stovetop-safe ovenproof dish. Drizzle with olive oil and season generously with salt and pepper. Roast in the oven for 45 minutes or until the pumpkin is soft and slightly caramelized. Once done, let the garlic cool and then squeeze out the roasted cloves. Remove the rosemary leaves from the stems.
  3. Cook pasta: Place the ovenproof dish on the stovetop over high heat. Add the chicken or vegetable stock, white wine, and pasta to the dish. Bring the mixture to a boil, then reduce to medium heat to maintain a gentle boil. Cook for 15 minutes or until the pasta is tender and approximately 80% of the liquid has been absorbed, adding more stock if necessary to prevent drying out.
  4. Finish and serve: Remove the dish from heat and stir in the grated parmesan until well combined and creamy. Serve immediately with an extra sprinkling of parmesan cheese.

Notes

  • Pumpkin – Kent, Jap, or butternut pumpkin all roast beautifully. Kent and Jap pumpkins are naturally sweet with a soft texture, while butternut pumpkin offers a slightly nuttier flavor. Use whichever is in season and available.
  • Pasta – Short shapes such as rigatoni, penne, or orecchiette work best as they hold onto the creamy pumpkin sauce well.
  • Broth – Use vegetable broth to keep this recipe vegetarian or chicken broth for a richer flavor.
  • White wine – Adds brightness and depth, but can be omitted if preferred.
  • Dairy free option – Omit the parmesan or replace with nutritional yeast for a dairy-free alternative.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 7 g
  • Protein: 15 g
  • Cholesterol: 15 mg

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