This cozy bowl of Creamy Roasted Pumpkin Pasta is becoming one of my favourite healthier pasta dishes. Think rich and creamy pumpkin sauce, deliciously crispy mushrooms and a hint of fresh rosemary. Every spoonful of pasta has delicious flavours that melt in your mouth. It’s the coziest, creamiest pasta dish that comes together in just 30 minutes. Great for busy weeknights.
Goodbye spring and hello… winter? At least that’s what it feels like here lately. All week the weather has been miserable and rainy, so all I’m in the mood for is comfort food. Enter this cozy, creamy pumpkin pasta.
To get the sauce started, we roast some pumpkin, onion and garlic. Roasting the veggies is definitely my favourite part of this. You just can’t beat the flavour it gives. Add some sliced mushrooms to the same tray but keep them separate.
Does anyone else hate cutting the skin off of pumpkins as much as I do? With this recipe, I roast the pumpkin with the skin on and then peel it off once it’s cooked. It’s so much easier!
And that’s the hardest part! Now we simply blend everything together with Parmesan, a splash of milk and a generous amount of salt and pepper.
Add the sauce to some cooked pasta and toss! While you stir, the sauce will immediately begin to thicken and become very creamy. If it’s too thick, add a splash of the pasta cooking water. Let the pasta cook in the sauce for a minute or two, then serve immediately topped with the mushrooms and some fresh rosemary and basil.
Okay I know crispy mushrooms sound weird, and I too was apprehensive at first. They actually turned out really tasty! Kind of a vegetarian version of bacon. I promise it’s worth giving them a try.
Perfect for chilly nights or when you need to throw together a quick dinner!
Looking for more delicious and easy pasta recipes? Here are a few:
- Baked buffalo chicken mac and cheese
- Healthy green pea pasta
- One-pot creamy Tuscan chicken pasta
- Simple roasted red pepper pasta
- Sun-dried tomato pesto alla vodka pasta
- Simple butter, garlic and mushroom pasta
If you make this Creamy Roasted Pumpkin Pasta be sure to leave a comment and tell me about it! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
CREAMY ROASTED PUMPKIN PASTA WITH CRISPY MUSHROOMS
Course: DinnerDifficulty: Easy4
servings10
minutes30
minutes40
minutesA warming bowl of creamy vegetarian pumpkin pasta.
Ingredients
1/4 butternut pumpkin, cut into cubes
1 head garlic
1/2 brown onion
a sprig of fresh rosemary
1/2 cup mushrooms, thinly sliced
1/4 cup olive oil
1 tsp nutmeg
3/4 cup parmesan, grated
1/2 cup milk
500g pasta of your choice
fresh basil
chilli oil to taste
Directions
- On an oven tray place the pumpkin, onion and garlic. Drizzle with olive oil, add the rosemary and season with salt and pepper. If there’s room on that try, or on a second tray spread out the mushrooms and drizzle with olive oil. Roast in the oven for 20-25 minutes at 180 degrees C.
- Cook pasta per package directions, reserving a cup of the pasta cooking water.
- Blend the pumpkin, onion and garlic with nutmeg, milk, parmesan and a pinch of salt and pepper.
- Add the cooked pasta back to the pot and stir through the sauce. If the sauce is too thick add in a couple splashes of the cooking water.
- Serve topped with the crispy mushrooms, fresh basil and some chilli oil if you feel like it.
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