Your New Favorite Fall Food: Roasted Pumpkin Pasta

This recipe hits all the right notes for the perfect fall food.

It’s got pumpkin for that super antioxidant carotene kick for your health. You roast it, AND add parmesan on the end for what will become your favorite fall comfort food of all!

Plus, it’s super simple to throw together as a comforting weeknight dinner!

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 

You’ll Need:

• Pasta of your choice (we suggest linguini), enough for 4 persons
• 1/8 cup sesame oil (enough to just coat all the veggies you will roast)
• 3 cloves garlic, peeled
• 1 ½ cup pumpkin cubes
• 1 ½ cup fresh tomato, quartered
• ½ onion, coarsely chopped
• ½ teaspoon dried sage
• ½ teaspoon cinnamon
• grated parmesan
• salt/pepper (to taste)

What You’ll Do

1. Drizzle and rub thoroughly the pumpkin, garlic, onion, and tomatoes with the sesame oil.
2. Add these to a roasting pan, and bake at 450 for 20 minutes.
3. Meanwhile, you want to time your pasta so it comes out as your sauce has simmered for about 10 minutes.
4. So, when you are ready, bring a sauce pan to boil with a large dash of salt. Cook the pasta until al dente, and reserve that starchy pasta water in case you need to thin the sauce at the end.
5. Once the veg is done roasting in the oven, add it all into a blender along with the sage and cinnamon.
6. Puree until smooth.
7. Add it all back to a sauce pan and bring to a simmer.
8. Correct the seasonings for salt and pepper to taste. Just keep in mind that any parmesan you add at the end will also contribute to its saltiness.
9. Let simmer for about 10 minutes and reduce down while the pasta finishes cooking.
10. Once the pasta is al dente, add to the sauce and stir through.
11. NOTE: if the sauce gets thicker than you prefer, add a ladle of the starchy pasta water, mix it in. Once this takes on a silky texture, it’s done.
12. Top with grated parmesan and enjoy!