"Pumpkin season is here and you can use them for so much more than just soup such as this delicious pasta!"
Garlic Pumpkin Pasta
4
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
The sweet caramelization of roasted squash and the mellow, nutty undertones of garlic combine harmoniously in a velvety sauce that blankets every strand of this pasta. With a touch of warming spices and a hint of citrus, this dish embodies a perfect balance of flavors, making it an inviting and wholesome choice for any occasion. It's a celebration of autumn's bounty in a single, heartwarming dish.
Jump to Section
- Recipe Card
Prep time: 35mins
Cook time: 25mins
Serves or Makes: 4 servings
Recipe Card
ingredients
- 1 butternut squash (or your favorite pumpkin), halved and seeds removed
- 1 head of garlic
- Drizzle of oil, for roasting
- 2 cups water or plant-based milk
- Salt, to taste
- 2 teaspoons paprika
- 1 teaspoon chili powder
- Juice of 1/2 lemon
- 375 grams pasta of choice
Method
Step 1
Preheat the oven to 350°F.
Step 2
Place the halved butternut squash (or pumpkin) on a baking tray, cut side up.
Step 3
Cut the top off the head of garlic to expose the cloves slightly, drizzle it with a bit of oil, then wrap it in aluminum foil.
Step 4
Place the wrapped garlic on the baking tray with the squash.
Step 5
Drizzle the butternut squash with a bit of oil, ensuring the flesh is lightly coated.
Step 6
Roast the squash and the wrapped garlic in the preheated oven for about 25 minutes or until the squash is tender and easily pierced with a fork.
Step 7
Once done, remove from the oven and allow them to cool for a few minutes.
Step 8
Scoop out the roasted squash flesh into a blender. Squeeze the roasted garlic cloves into the blender as well. Add water or plant-based milk, salt to taste, paprika, chili powder, and lemon juice.
Step 9
Blend the mixture until smooth, adjusting the consistency by adding more liquid if needed.
Step 10
In a large pot, bring salted water to a boil. Cook the pasta according to the package instructions until it's al dente. Before draining the pasta, reserve about a cup of pasta water.
Step 11
Drain the cooked pasta and return it to the pot.
Step 12
Pour the prepared squash sauce over the pasta, adding a splash of the reserved pasta water to adjust the consistency as desired.
Step 13
Mix thoroughly to ensure the pasta is evenly coated with the sauce.
Step 14
Plate the creamy roasted butternut squash pasta, garnishing with fresh herbs or a sprinkle of grated cheese, if desired.