Indulge in the comforting flavors of fall with this Roasted Pumpkin Pasta in Parmesan Cream Sauce. This vegetarian dish combines tender pasta shells with sweet roasted butternut or kabocha squash, all enveloped in a rich garlic-infused Parmesan cream sauce.
Ingredients:
- For the Roasted Squash:
- Butternut or kabocha squash
- Olive oil
- Salt and pepper
- For the Pasta and Sauce:
- Pasta shells or other short pasta
- Garlic
- Heavy cream
- Parmesan cheese
- Fresh thyme
- Optional: Kale or spinach for added greens
Instructions:
- Roast the Squash:
- Preheat your oven to 400°F (200°C).
- Peel and cube the squash into bite-sized pieces.
- Toss the squash cubes with olive oil, salt, and pepper.
- Spread them on a baking sheet in a single layer.
- Roast for about 25-30 minutes, or until tender and slightly caramelized.
- Prepare the Pasta:
- While the squash is roasting, cook the pasta according to package instructions until al dente.
- Reserve some pasta water before draining.
- Make the Parmesan Cream Sauce:
- In a large skillet over medium heat, sauté minced garlic in olive oil until fragrant.
- Add heavy cream and bring to a gentle simmer.
- Stir in grated Parmesan cheese until the sauce is smooth.
- Season with salt, pepper, and fresh thyme to taste.
- Combine:
- Add the roasted squash and cooked pasta to the skillet with the sauce.
- If using, add chopped kale or spinach.
- Gently toss to combine, adding reserved pasta water as needed to achieve desired sauce consistency.
- Serve:
- Divide the pasta among serving bowls.
- Garnish with additional Parmesan cheese and fresh thyme.
- Serve warm and enjoy!
This dish offers a harmonious blend of sweet roasted squash and savory Parmesan cream sauce, making it a perfect meal for cozy evenings.
Recipe inspired by FamilyStyle Food.