Go Back

Roasted Pumpkin Pasta with Sage and Pine Nuts

This dish features roasted pumpkin that develops a rich, smoky flavor with caramelized edges. Tossed with al dente pasta, toasted pine nuts, fresh sage, and a squeeze of lemon, it creates a comforting yet sophisticated meal with a smooth, vibrant sauce and crunchy toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Autumn
Servings 4
Calories 520 kcal

Equipment

  • Baking sheet
  • Blender or potato masher
  • Large pot
  • Skillet or frying pan
  • Ladle or tongs

Ingredients
  

  • 1.5 kg small pumpkin seeded and skin removed, cut into chunks
  • 400 g pasta rigatoni or pappardelle recommended
  • 2 tbsp olive oil good quality for roasting and finishing
  • 0.5 cup Parmesan cheese grated
  • 1 tbsp lemon juice freshly squeezed
  • 8 leaves fresh sage chopped
  • 1/4 cup pine nuts toasted until golden
  • 1 tsp smoked paprika optional, for added smoky flavor
  • Salt to taste

Instructions
 

  • Preheat your oven to 200°C (390°F). Spread pumpkin chunks on a baking sheet, toss with 1 tablespoon of olive oil, a pinch of salt, and smoked paprika if using. Roast for 35-40 minutes until the edges are caramelized and the pumpkin is tender when pierced with a fork.
  • While the pumpkin roasts, bring a large pot of salted water to a boil and cook the pasta until al dente, following package instructions. Drain and set aside.
  • In a skillet over medium heat, toast the pine nuts, stirring frequently, until they turn golden and fragrant, about 3 minutes. Remove from heat and set aside.
  • Once the pumpkin is roasted and slightly cooled, mash or blend it until smooth. This will create a rich, velvety sauce base.
  • Combine the roasted pumpkin with the cooked pasta in a large mixing bowl. Add a splash of pasta water if needed to loosen the sauce for better coating.
  • Stir in grated Parmesan cheese, lemon juice, chopped sage, and a drizzle of olive oil. Mix until everything is well combined and the sauce is creamy.
  • Sprinkle toasted pine nuts over the top, and adjust seasoning with salt as needed. Give everything a final gentle toss.
  • Serve the pasta hot, garnished with extra Parmesan and a squeeze of lemon for brightness. Enjoy the rich, smoky flavors with every bite.

Notes

For an extra layer of flavor, add a touch of fresh cracked black pepper or a drizzle of good-quality olive oil before serving.