This roasted pumpkin and garlic pasta combines rich, caramelized flavors with creamy texture and aromatic herbs. A perfect blend of comfort and elegance, it’s an ideal choice for cozy dinners or hearty lunch meals.

Why You’ll Love This Recipe

Deep, roasted flavor – Oven-roasted garlic and pumpkin bring out natural sweetness and complexity.
One-pot simplicity – After roasting, everything cooks together in one pot for easy cleanup.
Herbaceous and savory – Rosemary adds earthy notes that complement the rich garlic and sweet pumpkin.
Customizable base – Use your favorite pasta or adjust stock for a looser or thicker sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g pumpkin, diced into medium-sized pieces (about 3 cups)
2 garlic bulbs
2 sprigs rosemary
3 tablespoons extra virgin olive oil
½ cup white wine
2 cups small pasta (such as ditalini or macaroni)
3 cups chicken or vegetable stock
50 g parmesan, grated
Salt and pepper, to taste

Directions

Preheat the oven to 200°C (390°F).
Cut about 2 cm off the top of each garlic bulb to expose the cloves.
Place the garlic bulbs, diced pumpkin, and rosemary sprigs in an ovenproof dish. Drizzle with olive oil and season generously with salt and pepper.
Roast for 45 minutes or until the pumpkin is soft and slightly caramelized.
Let the garlic cool, then squeeze out the softened cloves. Remove rosemary leaves from the stems.
Transfer the roasted pumpkin, garlic, and rosemary leaves to a large pot.
Add the stock, white wine, and pasta to the pot. Bring to a boil over high heat.
Reduce to a gentle boil (medium heat) and cook for about 15 minutes, or until the pasta is cooked and most of the liquid is absorbed. Add more stock if needed.
Remove from heat and stir in the grated parmesan.
Serve hot with extra parmesan sprinkled on top.

Servings And Timing

Serves: 4
Prep time: 10 minutes
Cook time: 60 minutes (including roasting)
Total time: ~70 minutes

Variations

Vegan version: Use plant-based parmesan and vegetable stock.
Add protein: Stir in cooked chicken, chickpeas, or white beans for added protein.
Spicy kick: Add chili flakes or a dash of cayenne pepper to the roasting vegetables for heat.
Creamier texture: Stir in a splash of cream or mascarpone before serving.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently in a pot over medium heat with a splash of stock or water to loosen the sauce. Microwave in 30-second intervals, stirring between each.
Freezing: Not ideal due to pasta texture, but you can freeze before adding pasta and cook fresh when serving.

FAQs

1. Can I use a different type of squash?

Yes. Butternut squash or acorn squash work well in place of pumpkin.

2. What kind of pasta works best?

Small shapes like macaroni, ditalini, or orzo absorb flavor well and cook evenly in the sauce.

3. Is the wine essential?

No, you can substitute with more stock or a splash of lemon juice for acidity.

4. Can I roast the garlic separately?

Yes, you can roast it wrapped in foil for a more intense garlic flavor if preferred.

5. What can I use instead of rosemary?

Try thyme, sage, or oregano for a different herbal note.

6. How do I make this dish creamier?

Add a few tablespoons of cream cheese, cream, or a knob of butter at the end.

7. Can I make it ahead of time?

You can roast the vegetables in advance and store them in the fridge until ready to cook the pasta.

8. Is it gluten-free?

Use gluten-free pasta and check your stock to make sure it’s gluten-free.

9. How do I prevent the pasta from sticking?

Stir occasionally while cooking and ensure there’s enough liquid during simmering.

10. Can I use pre-chopped pumpkin?

Yes, pre-chopped or even frozen diced pumpkin works fine—just adjust roasting time as needed.

Conclusion

Roasted pumpkin and garlic pasta is a hearty, flavorful dish that feels indulgent yet wholesome. With caramelized pumpkin, soft roasted garlic, and fresh herbs combined into a creamy pasta base, it’s a recipe you’ll reach for again and again—especially during cooler months. It’s simple, adaptable, and satisfying in every bite.

Ezabella