Pasta with Pumpkin

Ingredients

• 1 kg (2.2 lb)pumpkin
• 300 g (10.6 oz)spaghetti
• 2 cloves, peeledgarlic
• 1 fresh bunchrosemary
• 6–7 tbspPecorino Romano
• 9Californian walnuts, crushed
• a generous amount, plus extra as neededextra virgin olive oil
• to tastesalt and freshly ground black pepper
• 1 tbsprock salt, for the pasta water

Instructions

1. 1

   Prepare pumpkin

   Slice the pumpkin and remove its skin.

2. 2

   Arrange slices

   Line a baking tray with baking paper and lay the pumpkin slices on it.

3. 3

   Season pumpkin

   Drizzle a generous amount of extra virgin olive oil over the pumpkin. Strip the rosemary leaves from the sprig and scatter them over the slices, then season with salt and freshly ground black pepper.

4. 4

   Roast pumpkin

   Put the two garlic cloves on the tray. Roast until the pumpkin is soft, checking after 20 minutes to ensure it is not burning and turning the slices so they roast evenly on both sides.

5. 5

   Blend the sauce

   Transfer the roasted pumpkin, rosemary and garlic to an immersion blender container. Add a generous amount of extra virgin olive oil and blend until creamy, adding more oil if the mixture is difficult to blend. Set aside.

6. 6

   Cook the pasta

   Bring a large pot of water to the boil, add 1 tablespoon of rock salt and let it dissolve. Add the pasta and cook according to the packet instructions, stirring occasionally.

7. 7

   Loosen the cream

   When the pasta has very little cooking time left, scoop out a mugful of pasta water. Add some to the pumpkin cream with a sprinkle of Pecorino, then blend again. Add more pasta water if the sauce is too thick.

8. 8

   Smooth the sauce

   Stir the pumpkin cream further with a spoon until it has a smooth, creamy consistency.

9. 9

   Warm the sauce

   Heat a little extra virgin olive oil in a large pan and add a splash of pasta water along with the pumpkin cream. Swirl a little more pasta water around the blender to collect the remaining cream, then add it to the pan. Stir, adding more pasta water if the sauce seems too dry.

10. 10

    Coat the pasta

    Transfer the pasta to the pan and toss until evenly coated. Add pasta water as needed to keep the mixture creamy.

11. 11

    Finish and serve

    Turn off the heat and add some Pecorino and crushed walnuts, reserving a portion of each for garnish. Toss to combine.

What is pasta with pumpkin?

Pumpkin pasta is a comforting autumn dish found in several forms across Italian cooking, where seasonal squash is often paired with pasta and cheese. This version turns roasted pumpkin into a smooth sauce rather than leaving it in chunks.

Roasting brings out the pumpkin’s sweetness, while garlic, rosemary and Pecorino give the sauce savoury depth. Walnuts provide a crunchy contrast without making the dish feel heavy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 18g protein, 75g carbs, 24g fat.

Most of the carbohydrates come from the spaghetti, while pumpkin adds further carbohydrates and fibre. Olive oil and walnuts contribute much of the fat, and Pecorino provides protein along with some fat. Balance the plate with a green salad or vegetables alongside.

Choosing the pumpkin

Pumpkin: Choose a firm pumpkin with flesh that softens readily when roasted. Removing the skin before roasting also makes the slices easier to blend into a smooth sauce.

Rosemary and garlic: Fresh rosemary lends a fragrant, savoury note, and roasting the peeled garlic alongside the pumpkin softens its flavour. Keep an eye on the tray so the garlic does not burn.

Build a creamy sauce

Olive oil: The recipe uses extra virgin olive oil to help the roasted pumpkin blend smoothly, rather than relying on cream. Add it gradually while blending, stopping when the sauce is creamy.

Pasta water: Starchy cooking water helps loosen the pumpkin mixture and bring it together with the pasta. Add it in small splashes so the sauce stays thick enough to cling.

Roast for softness

Check the pumpkin after 20 minutes, as directed, and turn the slices for even roasting. The method does not specify a temperature or total roasting time, so use softness as the key doneness cue and watch for any signs of burning.

The pumpkin should blend without effort once roasted. If it still feels firm, continue roasting and check it again before making the sauce.

Finish the pasta in the pan

Reserve a mugful of pasta water near the end of cooking, then add it to the pumpkin cream a little at a time. This lets you adjust the consistency both in the blender and in the pan.

Toss the cooked pasta with the sauce while it is warm so each strand is coated. Turn off the heat before adding the finishing Pecorino and walnuts.

Serve with something fresh

Serve the pasta straight away, with the reserved Pecorino and walnuts scattered over the top. A crisp green salad or simply dressed vegetables make a fresh accompaniment to the rich, sweet sauce.

For a heartier plate, the recipe description suggests adding pancetta or speck. Keep the meat separate until browned, then combine it with the finished sauce.

Recipe notes & tips

• Cut the pumpkin into slices of similar thickness so they roast at a similar rate.
• Check the pumpkin after 20 minutes and turn the slices to encourage even roasting.
• Reserve the pasta water near the end of cooking, when it is ready to use for loosening the sauce.
• Add olive oil and pasta water gradually while blending to avoid making the sauce too thin.
• Save some Pecorino and crushed walnuts to garnish each serving.

Variations

• Add pancetta: Brown it separately and fold it through the finished pasta for a meatier version.
• Use speck: Add browned speck for a smoky, savoury variation.
• Change the pasta: Use another pasta shape that holds the pumpkin sauce well.
• Boost the herbs: Add a little more fresh rosemary for a more pronounced herbal note.
• Adjust the cheese: Add Pecorino gradually and season to taste, as it brings a salty sharpness.

Common mistakes to avoid

• Uneven slices: Cut the pumpkin to a similar thickness so some pieces do not burn while others stay firm.
• Burnt pumpkin or garlic: Check the tray after 20 minutes and turn the slices as needed.
• Thick sauce: Blend in pasta water a little at a time until the pumpkin cream loosens.
• Watery sauce: Add pasta water in small splashes and stop once the sauce coats the pasta.
• Missed pasta water: Scoop out a mugful near the end of cooking before draining or transferring the pasta.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat gently in a pan with a splash of water, stirring until the sauce loosens; add fresh walnuts after reheating for the best crunch.

Frequently asked questions