Serves: 3–4
Time: 35–40 minutes
🥘 Ingredients
For the roasted pumpkin:
- 2 cups pumpkin cubes (or butternut squash)
- 1–2 tbsp olive oil
- Salt + black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- Optional: a tiny drizzle honey or maple (enhances sweetness)
For the sauce:
- 250g (1 cup) mascarpone
- 2 garlic cloves, minced
- 1/4 cup grated parmesan
- 1/2 cup pasta water (adjust as needed)
- 1/4 tsp nutmeg (SO good with pumpkin)
- Salt + pepper to taste
- Optional: chili flakes for heat
- Optional: 1–2 tbsp butter for richness
Pasta:
- 300g short pasta (rigatoni, penne, fusilli)
👩🍳 Instructions
1. Roast the pumpkin
- Preheat oven to 220°C / 425°F.
- Toss pumpkin with oil, garlic powder, paprika, salt, pepper (and honey if using).
- Spread on a tray and roast 20–25 minutes, until golden and soft.
2. Cook the pasta
Boil salted water and cook pasta until al dente.
Reserve at least 1 cup pasta water.
3. Make the creamy sauce
- In a large pan, melt butter (optional).
- Add minced garlic and cook 1 minute.
- Add mascarpone and let it melt into a creamy sauce.
- Stir in parmesan, nutmeg, salt, pepper.
- Add pasta water gradually until it’s silky and smooth.
4. Combine everything
Add the roasted pumpkin into the sauce.
Mash a few cubes for creaminess, leave some whole for texture.
Add the cooked pasta and toss until glossy and coated.
Taste and adjust:
- More salt?
- More nutmeg?
- A little chili for balance?
5. Serve
Top with:
- Freshly grated parmesan
- Cracked black pepper
- Crispy sage leaves (optional but WOW)
- A drizzle of olive oil
