Description
This Pumpkin Pasta Sauce recipe offers a creamy, flavorful alternative to traditional cream-based sauces by using roasted pumpkin and garlic. Enhanced with crispy sage leaves, red pepper flakes, and parmesan cheese, this dish is a comforting, autumn-inspired vegetarian pasta that’s easy to prepare and rich in taste without any cream.
Ingredients
Scale
Main Ingredients
- 13 oz (360 g) pasta
- 2.2 lb (1 kg) pumpkin
- 2 whole heads of garlic
- 2-3 tablespoons olive oil
- Handful of sage leaves
- 1 teaspoon red pepper flakes (adjust to taste)
- 3 oz (80 g) parmesan cheese, grated
- Salt and freshly ground black pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Pumpkin and Garlic: Chop the pumpkin into pieces, removing the skin, and place in a baking dish. Slice the tops off the garlic heads and add them to the dish.
- Season and Roast: Drizzle 2 tablespoons of olive oil over the pumpkin and garlic. Season with salt and massage the oil into the vegetables to ensure even coating. Bake in the oven for about 45 minutes, or until the pumpkin is tender when pierced with a fork or toothpick.
- Blend the Roasted Vegetables: Allow the pumpkin and garlic to cool slightly. Squeeze the roasted garlic bulbs to release the soft garlic flesh into the pumpkin. Using an immersion blender or regular blender, blend the pumpkin and garlic until smooth and creamy.
- Cook Pasta and Prepare Sage: Boil the pasta in heavily salted water according to package instructions until almost al dente. Meanwhile, heat a skillet over medium heat, add a tablespoon of olive oil, and sauté the sage leaves until crispy. Remove the sage leaves and add the red pepper flakes to the oil, cooking for about a minute.
- Combine Sauce and Pasta: Add the pumpkin puree to the skillet with red pepper flakes along with a ladle of reserved pasta water. Stir to combine. Drain the pasta when nearly cooked and add it directly to the skillet. Mix in grated parmesan cheese and another ladle of pasta water. Gently toss everything together, adding more pasta water if the sauce seems too thick.
- Serve: Plate the pasta topped with the crispy sage leaves, extra parmesan cheese, and freshly ground black pepper. Serve immediately and enjoy your delicious pumpkin pasta.
Notes
- For a spicier kick, increase the amount of red pepper flakes according to your taste preference.
- Use fresh sage leaves for the best flavor and crispiness.
- You can substitute parmesan with a vegetarian hard cheese if preferred.
- Reserve some pasta water to adjust the sauce consistency as needed.
- Make sure to roast the pumpkin until soft for a creamy texture in the sauce.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 420
- Sugar: 5g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 15mg
