Pasta with Roasted Pumpkin Mascarpone Sauce is a delicious and easy dish that everyone will love. The sauce is made with roasted pumpkin and creamy mascarpone cheese, giving it a rich, smooth flavor. It’s served with roasted broccoli, crispy pancetta, fried sage and toasted pumpkin seeds for extra texture and taste. The best part? It all comes together in just 30 minutes, making it a quick and satisfying meal.
Why you’ll love this pumpkin pasta
This is a must-try dish! The pumpkin pasta sauce is rich and creamy, but not overly cheesy, with just mascarpone and a sprinkle of Parmesan. The roasted pumpkin gives it a hearty flavor, while toasted pumpkin seeds add crunch, and pancetta brings a touch of saltiness. Sage, roasted garlic, and a pinch of chili flakes add layers of flavor, with a splash of lemon juice for a fresh finish.
What you’ll love most is how easy it is to make. Simply roast the vegetables, cook the pasta and pancetta, and toss everything together. It may be convenient, but it definitely doesn’t taste like fast food—it’s delicious! You can use any pasta shape you like, and if you prefer a vegetarian version, just skip the pancetta.
Storage tips
- Fridge: Store leftovers in airtight containers in the fridge for up to 3 days.
- Make ahead: You can roast the pumpkin and broccoli 1 day in advance.
- Freezer: Store in airtight containers and freeze for up to 3 months.
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Roasted Pumpkin Mascarpone Pasta
Ingredients
- 9 ounces bucatini - or other pasta shape
- 14 ounces pumpkin - deseeded, with skin
- 1 bunch broccoli rabe
- 1 cup mascarpone
- 5 ounces pancetta
- olive oil
- 1 tbsp lemon juice
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried oregano
- crushed red pepper flakes - to taste
- 1 whole garlic head
- salt - to taste
- black pepper - to taste
- 4 tbsp pumpkin seeds
- 20 fresh sage leaves
- grated Parmesan - for serving
Instructions
- Preheat the oven to 220°C/425°F.
- Cut the pumpkin (with skin) into small cubes. Using a sharp knife, cut off the top of the garlic cloves. Place pumpkin and garlic head cut-side-up on a rimmed baking sheet and drizzle with 4 tbsp olive oil. Sprinkle with thyme, oregano, sage and chili flakes. Season with salt and pepper. Transfer to the oven and roast for 15 minutes.
- Remove from the oven, nestle broccoli rabe between the pumpkin. Place the baking sheet back in the oven and bake for 10-15 minutes more.
- In the meantime, boil the bucatini in salted water until al dente. Drain, reserving 1 cup of the cooking water.
- Toast the pumpkin seeds in a dry skillet for 2-3 minutes. Transfer to a plate. In the same skillet, heat 2 tbsp olive oil. Add pancetta, fry until crispy and golden brown. Transfer to a plate. Now add sage leaves, fry for 10 seconds or until crispy. Transfer to a plate layered with a paper towel.
- When the pumpkin is ready, transfer (without broccoli rabe) to a food processor. Add mascarpone and lemon juice. Squeeze out about 6 garlic cloves (you can store the rest in the fridge and use in any other recipe). Add pasta water and purée until smooth. Taste and adjust salt and pepper.
- Toss with pasta, add pancetta and extra cooking water if the sauce is too thick. Taste, and season with salt and pepper. Serve with toasted pumpkin seeds, crispy sage leaves, red chili flakes and grated parmesan. Enjoy!
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