Autumn Pumpkin Pasta

There’s something undeniably cozy about a bowl of pasta tossed in a creamy, golden sauce. This roasted pumpkin and rosemary pasta brings together the warmth of autumn flavors with a simple yet elegant twist.

The sauce itself is made entirely from roasted pumpkin, fresh rosemary, and garlic. It’s rich without being heavy, earthy yet bright, and just the kind of dish you’ll want to serve on chilly evenings when you’re craving comfort in a bowl. Best of all, the ingredients are wholesome and nourishing, making it as good for you as it is delicious.

Pumpkin, Rosemary & Garlic: The Healthy Fall Combo

Pumpkin shines here as the heart of the sauce, lending a naturally smooth texture and vibrant color. Beyond its flavor, pumpkin is packed with vitamins, minerals, and fiber, which support overall wellness while bringing a subtle natural sweetness to balance the savory elements. 

Rosemary, with its piney aroma, is a culinary herb long associated with clarity and focus. Its fresh, resinous flavor cuts beautifully through the creaminess of the pumpkin, giving the sauce a lively balance. Together, they create a foundation that is both grounding and uplifting.

Then there’s the garlic - bold, aromatic, and impossible to leave out. Garlic doesn’t just add depth to the flavor; it also brings its reputation as a time-honoured kitchen staple known to promote vitality and support immune health in traditional herbal practices. When roasted, its sharpness mellows into a sweet, caramelized note that complements the pumpkin perfectly. Combined with rosemary’s herbaceous brightness and pumpkin’s smooth sweetness, the garlic ties everything together into a sauce that feels rustic, nourishing, and comforting all at once.

How to Make Creamy Pumpkin Pasta

To start this recipe, preheat the oven to 350°F.

Prepare your Pumpkin: While your oven is heating up, grab your pumpkin pie pumpkin. (I like this variety because it tends to be smaller and with a better texture and taste for cooking) Start by cutting off the top as if you were carving a pumpkin and scooping out the guts. 

After that, I cut the pumpkin into quarters and used a vegetable peeler to take off the skin. I then cut it into approximately one-inch cubes. I used about 3 cups of pumpkin, which was about ¼ of the whole pumpkin, but sizes vary, so measure with your heart.

Roast your Veggies: Add the pumpkin cubes to a baking dish with olive oil and season generously with salt and pepper. Add a whole bulb of garlic, cut in half. Put this in the oven and roast for approximately an hour. 

Cook the Pasta: While that is roasting, start a large pot of water on the stove to boil pasta. Cook your pasta per the instructions on the package. Make before straining to save approximately one cup of pasta water. 

Boil the Veggies: Once the pumpkin is fork-tender, remove it from the oven and add it to a large pot with the garlic, rosemary, pasta water, and vegetable stock. Allow that to simmer for all flavors to combine. This doesn’t have to take long; for me, it was approximately 10 minutes.

Blend: After that, trim the rosemary leaves from the sprig and add them back to the pot. Using an immersion blender, blend everything together. If needed, add a little bit of stock to thin it out. 

Mix and Enjoy: Once blended, stir in Parmesan and cooked pasta, and season with salt and pepper to taste. Add this to a bowl and top with more Parmesan or rosemary, and enjoy the cozy fall vibes! 

Recipe: Autumn Pumpkin Pasta

Ingredients:

• 2 Tbsp olive oil
• 3 Cups cubed pumpkin
• 1 bulb garlic
• 2-3 sprigs of rosemary
• 1 Cup pasta water
• 1 Cup vegetable stock
• 2 Cups dried pasta
• Salt and pepper to taste
• ½ Cup grated parmesan

Instructions: 

Preheat your oven to 350°F. Cut your pumpkin first by cutting off the top, scooping out the seeds, and then cutting it into fourths. Peel the skin off with a vegetable peeler. Cut the pumpkin into approximately 1-inch cubes. 

Place in a baking dish with a whole garlic bulb cut in half, as well as olive oil, salt, and pepper. Roast in the oven for about an hour or until the pumpkin is fork tender. While that is roasting, start a pot of water to boil to cook your pasta.

Once the pasta is fully cooked, strain but make sure to keep about a cup of pasta water. Add the roasted pumpkin and garlic to a large pot and add pasta water, stock, and rosemary. Bring that to a simmer for about 10 minutes to allow flavors to combine. Trim the rosemary away from the stem and add it back to the pot. Using an immersion blender blend everything together until smooth. Add in more stock if needed. Stir in grated Parmesan and pasta. Add this to a bowl and top with more grated Parmesan or rosemary and enjoy! 

*This article is intended for informational purposes. The statements above have not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure or prevent any disease.