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Smoky Roasted Pumpkin Alfredo Pasta

This dish features roasted pumpkin transformed into a smoky, sweet sauce that coats tender pasta for a cozy yet surprising meal. The key techniques include roasting and blending the pumpkin to develop deep flavor, combined with a creamy sauce that balances sweetness and smokiness with savory richness. The final dish boasts a velvety texture with a beautiful orange hue, topped with Parmesan for added saltiness.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pumpkin chunks peeled and cut into pieces
  • 2 cloves garlic minced
  • 1 cup cream or coconut milk for dairy-free
  • 1/2 cup Parmesan grated, or nutritional yeast for vegan
  • 1/4 teaspoon nutmeg optional, enhances sweetness
  • 400 g pasta fusilli or penne
  • 2 tablespoons olive oil for roasting
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large skillet or pan
  • Cooking pot
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 200°C (390°F). Toss the pumpkin chunks with olive oil, a pinch of salt, and nutmeg, then spread evenly on a baking sheet. Roast for 25-30 minutes until the pumpkin is deeply caramelized and fragrant, with a smoky aroma filling the kitchen.
  2. While the pumpkin roasts, cook the pasta in a large pot of boiling salted water until just shy of al dente, about 8-10 minutes. Drain, reserving a cup of pasta water, and set aside.
  3. In a large skillet, gently heat a tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant and just beginning to turn golden—be careful not to burn it, as burnt garlic can taste bitter.
  4. Transfer the roasted pumpkin to a blender or use an immersion blender directly in the skillet. Add the cream and blend until smooth, creating a velvety, orange-hued sauce with a smoky aroma that complements the garlic.
  5. Pour the pumpkin mixture back into the skillet and bring to a gentle simmer over low heat. Stir in the grated Parmesan or nutritional yeast, allowing it to melt into the sauce for savory richness. Taste and adjust seasoning with salt, pepper, and more nutmeg if desired.
  6. Add the cooked pasta to the sauce, tossing gently to coat each piece evenly. If the sauce is too thick, loosen it with a splash of reserved pasta water, stirring until creamy and smooth.
  7. Serve immediately, garnished with extra Parmesan or fresh herbs if you like. The sauce should be luxuriously creamy, with a smoky sweetness from the roasted pumpkin infusing every bite. Enjoy this cozy, surprising pasta dish!

Notes

Roast the pumpkin until deeply caramelized for maximum smoky flavor. Adjust the amount of garlic and nutmeg to suit your taste. Use dairy-free cream and nutritional yeast for vegan options.