Home
Recipes
Creamy pumpkin pasta

Creamy pumpkin pasta in two bowls

Creamy pumpkin pasta

Name: Creamy pumpkin pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion finely chopped; 2 garlic cloves crushed; 500g pumpkin or squash, peeled and cut into roughly 3cm cubes; 50-100ml whole milk; 2 tbsp tomato purée; 2 tbsp mascarpone; 350g short pasta (rigatoni or penne work well); 40g grated parmesan or vegetarian alternative, plus extra to serve

Esther Clark

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4 out of 5.85 ratingsRate

loading...

Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce

Nut-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Whole baked cauliflower cheese

A star rating of 4.7 out of 5.27 ratings

Caramelised pear, rum & coconut crumble

A star rating of 5 out of 5.5 ratings

Autumn vegetable soup with cheesy toasts

A star rating of 4 out of 5.37 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 onion

finely chopped
2 garlic cloves

crushed
500g pumpkin

or squash, peeled and cut into roughly 3cm cubes
50-100ml whole milk
2 tbsp tomato purée
2 tbsp mascarpone
350g short pasta

(rigatoni or penne work well)
40g grated parmesan

or vegetarian alternative, plus extra to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal461
fat14g
saturates6g
carbs63g
sugars7g

low
fibre8g

high
protein16g
salt0.2g

low

Method

step 1

Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
step 2

Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
step 3

Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.

Recipe from Good Food magazine, October 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.85 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now