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–+ servings

Pumpkin Pasta in Parmesan Garlic Cream Sauce

Karen Tedesco
The most delicious fall pumpkin pasta: This simple pasta recipes combines pasta shells with roasted butternut or kabocha squash and a Parmesan garlic cream sauce and thyme. If you buy precut squash, it requires just a few minutes prep before cooking. This is the ultimate comforting vegetarian pasta recipe!
4.52 from 68 votes
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Pasta
Cuisine Vegetarian
Servings 4 servings
Calories 837 kcal

Ingredients
 

  • 2 pounds (900 g) winter squash, approximately half of 1 medium kabocha or butternut squash
  • ¼ cup (40 g) finely chopped onion
  • ¼ cup (60 ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1½ cups (375 ml) heavy whipping cream
  • 4 whole garlic cloves peeled and smashed
  • 2 sprigs thyme, plus 1 teaspoon chopped
  • ¾ cup (75 g) grated Parmigiano Reggiano cheese
  • 1 tablespoon butter
  • 8 ounces (225 g) dried pasta shells
  • 1½ cups (100 g) baby kale or spinach leaves
US Customary - Metric

Instructions
 

  • Peel the squash, remove the seeds and cut into 1-inch chunks. 
  • Preheat the oven to 400 degrees.
  • Combine the squash and onion on a large rimmed baking sheet. Toss with the olive oil, 1 teaspoon salt and 10 or 12 grinds of black pepper. Cover the pan with aluminum foil and bake 25 minutes. Remove the foil and stir the squash around with a spatula. Roast 15 minutes more, or until the squash is tender and lightly browned.
  • Pour the cream into a saucepan. Drop in the garlic cloves and thyme sprigs and bring to a simmer — lower the heat and watch that it doesn't boil over. Simmer 20 minutes, until the cream is slightly reduced and the garlic is soft. Remove from the heat and steep 10 minutes, then remove the garlic and thyme. Stir in 1/2 teaspoon salt and 1/2 cup of the cheese. Transfer the sauce to a serving bowl with the butter and keep warm.
  • Bring a 6 quart pot of water to a boil with 2 tablespoons kosher salt. Cook the pasta until al dente. Drain and add to the bowl with the sauce.
  • Add the squash and baby greens to the bowl and gently stir everything together until evenly coated with the sauce. Serve with the remaining cheese and chopped thyme sprinkled over the top.

Notes

  • Store leftovers in the refrigerator up to 5 days. Add a few tablespoons cream and/or vegetable broth before reheating.
  • Tip: Look in your grocery store for  1-pound bags of cut-up frozen kabocha or butternut squash to make this recipe even quicker to make.

Nutrition

Serving: 1servingCalories: 837kcalCarbohydrates: 76gProtein: 20gFat: 53gSaturated Fat: 26gCholesterol: 135mgSodium: 361mgPotassium: 1159mgFiber: 7gSugar: 7gVitamin A: 28101IUVitamin C: 81mgCalcium: 448mgIron: 3mg