Name: Roasted Pumpkin and Garlic Pasta with Parmesan Recipe
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 lb pumpkin (3 cups) diced into medium sized pieces; 2 garlic bulbs; 2 sprigs rosemary; 3 tbsp extra virgin olive oil; 1/2 cup white wine; 2 cups small pasta; 3 cups chicken or vegetable stock; 50 g grated Parmesan cheese; Salt and pepper to taste

Jump to Recipe· 4.5 from 10 reviews

If you’re looking for a comforting yet surprisingly simple weeknight dinner, I can’t recommend my Roasted Pumpkin and Garlic Pasta with Parmesan Recipe enough. It’s that cozy fall-flavored dish that’s creamy, rich with garlic, and packed full of roasted pumpkin goodness. Plus, it comes together mostly in one pan, which means less cleanup and more time enjoying your meal. Trust me, once you try this, it’ll become your new go-to pasta dinner.

🤎

Why This Recipe Works

One-Pot Wonder: Roasting then cooking pasta in the same dish saves time and delivers deep, blended flavors.
Roasted Pumpkin Magic: Slow roasting caramelizes the pumpkin, bringing out natural sweetness and complexity.
Garlic Sweetness: Roasting whole garlic bulbs mellows their sharpness into a silky, buttery spread perfect for pasta.
Simple, Fresh Ingredients: Minimal touching ingredients let the flavors shine without fuss.

Roasted Pumpkin and Garlic Pasta with Parmesan, pumpkin pasta recipes, easy fall pasta dishes, cozy pumpkin pasta dinner, one-pot pumpkin pasta - The image shows a close-up of a white bowl filled with small tube-shaped pasta coated in a thick, bright orange sauce. The sauce has a smooth but slightly textured look, clinging well to each pasta piece. Dark tiny herb bits are scattered throughout, adding small flecks of greenish-black contrast. A wooden spoon with a round hole near its handle is partly submerged in the pasta, also covered in the orange sauce, while some sauce smudges are visible on the clean white inside surface of the bowl. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Roasted Pumpkin and Garlic Pasta with Parmesan Recipe are humble, but together they create something really special. I love choosing a sweet, dense pumpkin and letting the oven do the heavy lifting—roasting transforms it completely. Picking the right pasta shape also makes a difference in how the sauce clings, so don’t skip that.

Roasted Pumpkin and Garlic Pasta with Parmesan, pumpkin pasta recipes, easy fall pasta dishes, cozy pumpkin pasta dinner, one-pot pumpkin pasta - Flat lay of medium-sized diced orange pumpkin pieces with smooth skin, two whole garlic bulbs with papery white skins and exposed cloves, fresh green rosemary sprigs with needle-like leaves, uncooked small pasta shapes in a pale cream color, a wedge of light yellow parmesan cheese with a slightly crumbly texture, a small bunch of fresh green herbs, and a glass of white wine showing a pale golden hue, all naturally scattered and artistically arranged with gentle shadows and soft natural light, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Pumpkin: Kent, Jap, or butternut all roast beautifully—go for what’s fresh and affordable.
Garlic bulbs: Roasting whole garlic softens the cloves into creamy, spreadable goodness.
Rosemary: Adds a fragrant herbaceous note that complements pumpkin perfectly.
Extra virgin olive oil: Use good quality for depth and smoothness in your sauce.
White wine: Adds brightness and slight acidity—optional but highly recommended.
Small pasta: Pasta like penne or rigatoni holds onto the sauce wonderfully.
Chicken or vegetable stock: Forms the cooking liquid that flavors the pasta deeply.
Parmesan: Grated fresh for savory umami richness to finish the dish.
Salt and pepper: Essential to season and balance all the flavors.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Roasted Pumpkin and Garlic Pasta with Parmesan Recipe is—you can easily adjust it to suit any mood or dietary need. I often skip the wine when cooking for little ones or swap the stock for a veggie base to keep things vegetarian. I’d encourage you to make it yours too!

Dairy-free option: Leave out the parmesan or swap with nutritional yeast for that cheesy vibe without dairy.
Herb variations: Sometimes I use sage instead of rosemary—totally changes the aroma and pairs beautifully.
Adding protein: Toss in some cooked chicken or sautéed mushrooms for an extra hearty meal.
Spice kick: A pinch of chili flakes adds warmth and depth if you like a little heat.

Step-by-Step: How I Make Roasted Pumpkin and Garlic Pasta with Parmesan Recipe

Step 1: Preheat and Prepare

First things first, I preheat the oven to 200°C (or about 390°F). You want a hot oven to get that nice caramelization on the pumpkin and garlic. I slice about 2cm off the top of two whole garlic bulbs to expose the cloves—this allows the steam to gently roast the garlic inside its papery wrapping without burning it.

Step 2: Roast Pumpkin, Garlic, and Rosemary

Next, I toss the diced pumpkin, garlic bulbs, and rosemary sprigs into an ovenproof dish that’s also safe for stovetop use. Drizzle everything with three tablespoons of good extra virgin olive oil and season generously with salt and pepper. Pop it in the oven for about 45 minutes—check that the pumpkin is fork-tender and has those golden, caramelized edges. Roasting fills the kitchen with this amazing aroma, and you’ll know it’s ready when the pumpkin is soft and slightly sweet.

Step 3: Squeeze Garlic and Remove Rosemary

When the roast is done, take the garlic out and let it cool enough to handle. Then, I gently squeeze the softened garlic cloves out of their skin—it’s like buttery, mellow garlic paste that just melts into the pasta later. Strip the rosemary leaves off the stems and discard the woody stalks.

Step 4: Cook Pasta in Stock and Wine

On high heat, add your choice of two cups of small pasta to the roasting dish with the chicken or vegetable stock and half a cup of white wine. Bring the mixture to a boil, then lower to a medium boil and cook for about 15 minutes. The pasta will absorb most of the liquid—aim for about 80% absorption, stirring occasionally so nothing sticks. If it gets too dry too soon, just add a splash more stock to keep it saucy.

Step 5: Stir in Parmesan and Serve

Finally, remove the dish from the heat and stir in about 50 grams of grated parmesan—this brings a luscious creaminess and that lovely tangy bite. Serve immediately, and don’t forget an extra sprinkle of cheese on top. Honestly, it’s divine. Perfect for those cozy nights when you want something satisfying with minimal fuss.

💡

Pro Tips for Making Roasted Pumpkin and Garlic Pasta with Parmesan Recipe

Choose the Right Pumpkin: I find Jap pumpkin gives a wonderful natural sweetness, but butternut works nicely if you want nuttier notes.
Don’t Skip the Garlic Roasting: Roasting garlic whole makes it soft and mellow — way less sharp than when raw. It’s a game-changer.
Watch the Pasta Liquid: If you want creamier pasta, add stock gradually instead of all at once to control the sauce consistency perfectly.
Use a Stovetop-Safe Dish: I learned the hard way—using an ovenproof but not stovetop-safe pan means extra washing!

How to Serve Roasted Pumpkin and Garlic Pasta with Parmesan Recipe

Roasted Pumpkin and Garlic Pasta with Parmesan, pumpkin pasta recipes, easy fall pasta dishes, cozy pumpkin pasta dinner, one-pot pumpkin pasta - A round white bowl holds a single layer of small tube pasta covered in thick, smooth orange sauce. The pasta is closely packed, and the sauce looks creamy and rich, evenly coating each piece. On top, there is a light sprinkle of finely grated white cheese that adds a soft texture contrast. The bowl sits on a white marbled surface, and the lighting is natural and soft, highlighting the warm colors of the dish. photo taken with an iphone --ar 2:3 --v 7

Garnishes

When I serve this pasta, I love garnishing it with a little extra grated parmesan for cheesiness, a few fresh rosemary leaves for a subtle herbal aroma, and sometimes a drizzle of good quality olive oil for that glossy finish. A sprinkle of toasted pumpkin seeds adds a fun crunchy contrast that pairs surprisingly well.

Side Dishes

This pasta shines on its own but if you want a side, a crisp green salad with a light vinaigrette is a refreshing partner. Roasted Brussels sprouts or garlic sautéed spinach also work well to round out the meal.

Creative Ways to Present

For special dinners, I sometimes plate individual portions in shallow bowls, adding microgreens or edible flowers on top for a pop of color. Serving with rustic bread on the side lets everyone mop up every bit of that sauce—trust me, you won’t want to waste a drop!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to three days. The pasta thickens as it cools but reheats beautifully with a splash of water or stock to loosen it back up.

Freezing

While I usually don’t freeze pasta dishes with dairy because of texture changes, you can freeze the roasted pumpkin and garlic portion separately without cheese for up to a month. Thaw and add cheese fresh when reheating.

Reheating

To reheat, gently warm the leftovers on the stovetop over low heat with a splash of broth or water. Stir frequently until creamy and heated through. Avoid the microwave as it can dry out the sauce.

FAQs

Can I make this recipe vegan?

Absolutely! Simply swap the parmesan for nutritional yeast or a vegan cheese alternative and use vegetable stock instead of chicken stock. The roasted pumpkin and garlic provide such rich flavor that you won’t miss the dairy.
What kind of pumpkin is best for this pasta?

Kent, Jap, and butternut pumpkin all work really well. Kent and Jap are sweeter and very soft once roasted, while butternut adds a nuttier flavor. Choose whichever you prefer or have handy.
Can I use fresh garlic instead of roasting a bulb?

Roasting garlic bulbs mellows their sharpness, making it creamy and sweet—fresh garlic won’t give the same rich tone and might overpower the dish if used raw. If time’s tight, roasting pre-peeled cloves in foil works too!
Can I use a different type of pasta?

Short, sturdy pasta shapes like rigatoni, penne, or orecchiette work best as they hold onto the creamy sauce well. But feel free to experiment with your favorites!

Final Thoughts

This Roasted Pumpkin and Garlic Pasta with Parmesan Recipe brings a little bit of magic to simple ingredients and everyday cooking. I love how it feels special enough for guests but straightforward for any busy night. Once you roast your own garlic and pumpkin, you’ll see that your kitchen smells like autumn’s best flavors any time of year. Honestly, I can’t wait for you to try it—I know you’re going to love this dish as much as I do. So gather those ingredients, invite a friend over, and enjoy a bowl of rich, comforting pasta together!