Pumpkin Pasta

Pumpkin pasta made with homemade pumpkin puree and mascarpone is deliciously creamy. Topped off with Parmesan cheese makes this pasta a top autumn recipe.

Pumpkin Pasta in a bowl with Parmesan cheese and rocket
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Its pumpkin season again and we're all looking for the perfect autumn pumpkin recipes. This pumpkin pasta is so creamy, delicious and is a great comfort food as those winter nights start drawing in. I've made pumpkin pasta made for the few last years and there is never a spare seat at the table when it's on the menu, as its that good.

Homemade Pumpkin Puree

In this recipe I make the pumpkin pasta sauce from scratch, starting with making the pumpkin puree. Firstly you have to half the pumpkin, and scrap out the seeds and pulp, then sprinkle with a little salt and bake in the center of a preheated oven for about 45 minutes until the pumpkin flesh is soft and the skins slightly caramelized in color. Then all you need to do is remove the pumpkin skins and blend for a few minutes until smooth. The flavor from fresh homemade pumpkin puree beats anything you can buy from the shops. But if your in a bit of a fix and cant find pumpkins you could always use butternut squash and cook it the same way. Butternut squash has a very similar texture to a pumpkin making this perfect to swap veggies. 

It's pumpkin season again and we're all looking for the perfect autumn pumpkin recipes. This pumpkin pasta is so creamy, delicious and is a great comfort food as those winter nights start drawing in. I've made pumpkin pasta for the few last years and there is never a spare seat at the table when it's been on the menu, as it's that good.

Homemade Pumpkin Puree

In this recipe I make the pumpkin pasta sauce from scratch, starting with making the pumpkin puree. Firstly you have to half the pumpkin, and scrape out the seeds and pulp. Next sprinkle with a little salt and bake in the center of a preheated oven for about 45 minutes until the pumpkin flesh is soft and the skins slightly caramelized in color. Lastly all you need to do is remove the pumpkin skins and blend for a few minutes until smooth. The flavor from fresh homemade pumpkin puree beats anything you can buy from the shops. But if your in a bit of a fix and cant find pumpkins you could always use butternut squash and cook it the same way. Butternut squash has a very similar texture to a pumpkin making this perfect to swap veggies. 

top view of Pumpkin Pasta in a bowl with Parmesan cheese and rocket

Creamy pumpkin pasta

Jennifer Katie
This pumpkin pasta made with homemade pumpkin puree and mascarpone is deliciously creamy and topped off with Parmesan cheese makes this the best autumn recipe ever.
5 from 11 votes
Prep Time 25 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 572 kcal

Ingredients
 
 

Instructions
 

  • First thing to do is preheat your oven to 200°c or 400°f.
    Preheat oven 200 degrees Celsius or 400 degrees
  • Line a baking sheet with parchment paper and set to one side.
  • Cut your pumpkin in half then take out all the seeds and pulp using a spoon.
    1 Small Pumpkin / or 500g of pumpkin puree
  • Sprinkle the pumpkin with a little salt and place onto your lined baking sheet with the cut side down and skin faced up.
    1 Teaspoon Salt
  • Place on the middle shelf of your preheated oven and bake for 45 minutes or until the pumpkin flesh is soft and the skins slightly caramelized in color.
  • Remove the pumpkin skins and place 500g of pumpkin flesh into a bowl and set to one side.
  • In a large frying pan add in the olive oil and diced onion and cook over a low heat for 10 minutes until softened and translucent.
    2 Tablespoons Olive oil, 1 Whole Onion
  • Using a garlic crusher add in the 2 cloves of garlic and fry for another minute.
    2 Cloves Garlic
  • Grab yourself a blender and add in the 500g of pumpkin flesh, the fried onions and the milk and blend for 2-4 minutes until very smooth and all the lump have gone.
    100 ml Whole milk
  • Add the blended mixture back into your frying pan and add in the tomato puree, mascarpone and stir over a low heat.
    2 Tablespoons Tomato puree, 2 Tablespoons Mascarpone
  • Cook your pasta in a large sauce pan as per the package instructions (usually about 10 to 12 minutes in boiling water).
    400 g Pasta
  • Once your pasta is cooked drain the water reserving about 100ml of the pasta water for the pumpkin sauce.
  • Add your pasta to the frying pan of pumpkin sauce and stir, then add in the 100mls of the reserved pasta water and the Parmesan cheese and stir until the pasta is fully coated and all the ingredients are well incorporated.
    100 ml Water, 40 g Parmesan
  • Serve in pasta bowls with a little extra Parmesan and a few rocket leaves to garnish.
    2 Handfuls Rocket leaves
    Pumpkin Pasta in a bowl with Parmesan cheese and rocket

Notes

Tips & Tricks
If you like your pasta to have a little hit of spice, add in a few crushed chili flakes when you add in the tomato puree and marcarpone.
If you have left over pumpkin after baking it in the oven blend it up for 2-4 minutes until smooth, add it to an air tight storage container, this pumpkin puree can be used in lots of other autumn recipes.
You can store this pasta for a couple of days in a air tight container in the refrigerator, but you'll need to add in a little milk when you reheat it, to loosen the pasta.

Nutrition

Sodium: 836mgCalcium: 279mgVitamin C: 35mgVitamin A: 29462IUSugar: 15gFiber: 6gPotassium: 1541mgCholesterol: 17mgCalories: 572kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 9gProtein: 22gCarbohydrates: 103gIron: 5mg
Keyword pasta, pasta sauce, pumpkin, pumpkin pasta, pumpkin pasta sauce, pumpkin puree, pumpkin recipe, pumpkin sauce
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