Roasted Pumpkin Pasta with Parmesan Garlic Cream Sauce
Cubes of roasted pumpkin and kale tossed with pasta shells in a garlic-and-thyme-infused Parmesan cream sauce. An easy vegetarian dinner that tastes like it took all day.
Ingredients
- 2 pounds (900 g) pumpkin, approximately half of 1 medium kabocha (or butternut squash) or 4-5 cups pre-cut 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 or other type of short pasta
- 1½ cups (100 g) baby kale or spinach leaves
Instructions
- Preheat the oven to 400 degrees.
- If using a whole squash, peel it, remove the seeds and slice into 1-inch chunks.
- Combine the squash and ¼ cup finely chopped onion on a large rimmed baking sheet. Toss with ¼ cup extra-virgin 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.
- Make the sauce: Pour 1½ cups heavy whipping cream into a saucepan. Drop in 4 whole 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 ½ teaspoon salt and ½ cup of the Parmesan 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 1½ cups baby kale or spinach leaves 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
Calories: 837kcalCarbohydrates: 76gProtein: 20gFat: 53gSodium: 361mgFiber: 7gSugar: 7g
