Creamy Roasted Pumpkin Pasta



Nothing screams Fall like pumpkins.

Buy these adorable small sugar pumpkins while you can and roast them up to create your own pumpkin puree.  The flavour of doing it yourself is way better than what you get in a can.  It’s easy, so go ahead and do it!


With a sharp knife and careful hand, cut your pumpkins in half.


With a spoon, remove the seeds and sinewy, stringy bits (reserve seeds to roast if you desire).


Place cut side down on a parchment paper lined baking tray.


Roast in 400F oven for about an hour, or until soft.

Let cool until you can easily handle them.  Scoop pumpkin flesh into food processor and process until smooth.


Now that you have fresh and delicious pumpkin puree, you can make this healthy, yet super creamy pumpkin pasta.

This pasta is filled with fiber from whole wheat pasta noodles and the pumpkin puree gives the sauce a smooth and creamy consistency.  There is only a small amount of cheese in the crispy topping, which makes this dish much lighter than a traditional mac & cheese.


Creamy Roasted Pumpkin Pasta

by Cara’s Healthy Cravings

Prep Time: 30

Cook Time: 1.5 hours

Keywords: bake roast entree vegetarian pumpkin fall winter

Ingredients (4-6)

  • 8 oz whole grain pasta
  • 1 tbsp oil
  • 1 small onion, diced
  • 3 tbsp flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • pinch red pepper flakes
  • pinch of nutmeg
  • 1 tsp dijon mustard
  • 2 1/4 cups milk
  • 1 bay leaf
  • 1 1/2 cups pureed pumpkin

For the topping

  • 1 tbsp butter
  • 1 tbsp oil
  • 2 tbsp fresh sage, chopped
  • 1/2 cup bread crumbs
  • 1/4 cup parmesan cheese


In large saucepan heat oil over medium heat, cook onion and garlic, stirring occasionally, until slightly softened, about 4 minutes.

Add flour; cook, stirring, for 2 minutes. Gradually whisk in milk, ensuring there are no lumps; cook, stirring, until thickened, about 5 minutes. Add mustard, bay leaf, pureed pumpkin, red pepper flakes, nutmeg, salt and pepper. Cook for another 5 minutes over low heat.

Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 7 minutes. Drain and add to sauce; toss to coat. Discard bay leaf. Transfer 2L ovenproof baking dish.

Topping: In small pan melt butter and oil over medium heat, until butter is frothy. Sprinkle in sage and cook for one minute. Stir in bread crumbs and Parmesan cheese; scatter over macaroni mixture. Bake in 375F oven for 20 minutes, or until topping is golden brown.

Dig in and enjoy!

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