I love how food can reflect the seasons and this creamy pumpkin pasta is all about Autumnal cosiness. A creamy base with lightly charred roast pumpkin mixed in. The sauce is flavoured with garlic, sage, tomato paste and lots of parmesan. It is a super decadent and cosy dish.
Creamy Roast Pumpkin Pasta Sauce
I am writing up this delicious creamy pumpkin pasta sauce that I made on a bit of a whim the other night. Even though we are in Spring here in New Zealand, so many of you are in Autumn and I really felt like a cosy and comforting dish. I would make this any time of the year! It starts with some garlic and fresh sage then it becomes a creamy parmesany sauce with the roasted pumpkin added in.
Pumpkin - use whatever variety roasts well, they are called different things in different countries!
Sage - Please use fresh herbs if you can, dried really won't give the same flavour.
Cream - I use single cream in this recipe as the pumpkin makes it quite thick. This sauce definitely needs the pasta water to help thin it out.
Lemon juice - I always suggest using fresh lemon juice in my recipes, it can't be beat!
Why do I need to roast the pumpkin first?
I know in other countries pumpkin puree ready bought is really popular but it isn't a thing here in New Zealand. I have always roasted my pumpkin for dishes like this. Yes it takes much longer but I promise you it's worth it. Roasting anything brings out so much more flavour and naturally helps the caramelisation, enhancing it's sweetness. I like to roast it long enough so that the edges are charred, it adds a wonderful depth of flavour. In most pumpkin pasta recipes, the sauce is pureed before mixing with the pasta but I like this to be a bit chunkier. I use a wooden spoon to mash about half the pieces into the sauce while keeping the other half mostly whole.
Why pasta water is your best friend!
You'll hear me harp on about the magic that is pasta water in 99% of my recipes. It really is a key ingredient in every sauce I make. The starch left behind in the water acts as a thickening agent and helps sauces cling to the pasta. I couldn't make a sauce without it. I never EVER drain my pasta in a colander, I always transfer it directly to the sauce using a spider strainer. That way the pasta pot full of water is left there for you to ladle in as you need. if you have seen my reels on instagram you'll notice my sauces are SAUCY. Pasta soaks up liquid so quickly so I add enough pasta water to make it quite liquidy. By the time I serve into bowls and take to the table it hasn't dried up. You'll get to know what the right consistency is with some practice, you can't go wrong though I promise!
What pasta is best for this sauce?
I think the beauty of most of my sauces is that they mostly work with any shape! I have used a homemade orecchiette which I totally recommend you make, it is a great combo. Any shape fresh or dried will be perfect though!
Made this recipe and loved it?
I would love love LOVE if you could leave me a review down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!Print