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PREP 10 minutes
TOTAL 1 hour 30 minutes
Serves
US | METRIC

INGREDIENTS

For the roasted pumpkin
  • 1 Medium sized pumpkin
  • 2 Big sprigs of rosemary
  • A drizzle of olive oil
  • Flourish of salt and black pepper
For the sauce
  • 1 Medium red onion or 1/2 a large - diced
  • 3 Cloves of garlic - sliced
  • ½ Red chilli - or whole depending on how fiery you'd like it
  • 1 Stock cube dissolved in 200ml of boiling water
  • Flesh of the roasted pumpkin including the rosemary
  • 2 Carrots - diced
  • 350 g Tag or linguine - you want a thick pasta for this
  • 20 g Meltable cheese - I used Parlick but goat cheese or feta would work too
Roasted Pumpkin Pasta

Roasted Pumpkin Pasta

Ft. Parlick Cheese

I've never worked with pumpkin in before, always go for butternut squash! This is a gorgeous vegetarian pasta dish suitable for a big family or a dinner party

1) Pre heat your oven to 160 C

2) Prep your pumpkin by slicing it down the middle, popping a baking tray then add your rosemary, salt and pepper and drizzle with the olive oil - roast in the oven for an hour

3) Once the pumpkin is ready and cooled slightly, scoop out the inside (keep if you want to make something with the seeds)

4) Set the pumpkin aside and start chopping up your onions, carrot, chilli and garlic

5) Set up a pan on the hob, whack in some oil, then throw in the onions and carrot to soften for about 6-7 mins

6) Now add in your sliced chilli and garlic - continue to cook for a further 3 mins

7) Chop up your pumpkin, with the skin, and throw in the pan and cook for a further 5 mins

8) Add in the stock and simmer for about 10 mins to let everything come together beautifully and get your pasta on

9) Turn off the heat and allow to cool for 5 mins then combine the pasta with the sauce along with the cheese - goats cheese would work well here too!

10) Scatter on some basil leaves, season to taste and enjoy!

Roasted Pumpkin Pasta

Roasted Pumpkin Pasta

Ft. Parlick Cheese

I've never worked with pumpkin in before, always go for butternut squash! This is a gorgeous vegetarian pasta dish suitable for a big family or a dinner party

PREP 10 minutes
TOTAL 1 hour 30 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

For the roasted pumpkin
  • 1 Medium sized pumpkin
  • 2 Big sprigs of rosemary
  • A drizzle of olive oil
  • Flourish of salt and black pepper
For the sauce
  • 1 Medium red onion or 1/2 a large - diced
  • 3 Cloves of garlic - sliced
  • ½ Red chilli - or whole depending on how fiery you'd like it
  • 1 Stock cube dissolved in 200ml of boiling water
  • Flesh of the roasted pumpkin including the rosemary
  • 2 Carrots - diced
  • 350 g Tag or linguine - you want a thick pasta for this
  • 20 g Meltable cheese - I used Parlick but goat cheese or feta would work too

1) Pre heat your oven to 160 C

2) Prep your pumpkin by slicing it down the middle, popping a baking tray then add your rosemary, salt and pepper and drizzle with the olive oil - roast in the oven for an hour

3) Once the pumpkin is ready and cooled slightly, scoop out the inside (keep if you want to make something with the seeds)

4) Set the pumpkin aside and start chopping up your onions, carrot, chilli and garlic

5) Set up a pan on the hob, whack in some oil, then throw in the onions and carrot to soften for about 6-7 mins

6) Now add in your sliced chilli and garlic - continue to cook for a further 3 mins

7) Chop up your pumpkin, with the skin, and throw in the pan and cook for a further 5 mins

8) Add in the stock and simmer for about 10 mins to let everything come together beautifully and get your pasta on

9) Turn off the heat and allow to cool for 5 mins then combine the pasta with the sauce along with the cheese - goats cheese would work well here too!

10) Scatter on some basil leaves, season to taste and enjoy!