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Autumnal pumpkin garlic pasta

Prep Time:

15 mins

Cook Time:

50 mins


3-4 Servings



About the Recipe

Delicious flavors of autumn in a pasta bowl!


  1. About 6-7 sliced pumpkin wedges (3 or so inches wide) or half a medium size pumpkin

  2. 1 head of garlic

  3. Fresh oregano leaves (2-3 stems)

  4. Handful fresh baby spinach

  5. About 1/2 cup sun dried tomatoes

  6. 1 cup half and half

  7. 3 cups water of boiled pasta, regular filtered water or vegetable broth

  8. 1/2 cup mozarella cheese

  9. Additional spices or herbs of choice (e.g., basil, paprika, cracked black pepper)

  10. Olive oil (6-7 tbsp)

  11. Parmesan cheese to serve (optional)

  12. Pine nuts to serve (optional)


  1. Slice up your pumpkin then add sliced pumpkin wedges to a baking sheet/tray along with halved garlic head

  2. Drizzle generourly pumpkins and garlic with olive oil then sprinkle some salt, pepper and top with oregano leaves

  3. Bake/roast in oven on high for about 40 mins or until the pumpkin and garlic start to brown / soften

  4. Remove carefully from oven

  5. Transfer pumpkin and garlic to a medium size pot

  6. Prepare pasta per pack instructions. When pasta is ready, take out 2-3 cups of water and set aside then drain pasta

  7. Add 2 cup of pasta water (or other liquid) along with half and half to pot with pumpkin/garlic

  8. Using a hand-held blender, blend ingredients then set pot on low heat on stovetop until starts to bubble

  9. Add mozarella cheese

  10. Add additional spices/herbs of choice, as well as salt, stir then turn hear off

  11. To serve, add pasta to a bowl then top with pumpkin puree/sauce, chopped spinach leaves and sun-dried tomatoes

  12. Sprinkle with parmesan cheese

  13. To roast pine nuts, add a handful of pine nuts to a small pot on stovetop, keep tossing until they start to brown on medium heat, then remove from heat and transfer to a clean bowl/dish

  14. Top pasta bowl with roasted pine nuts and serve

Optional: Serve with your fav grilled/seared meat.

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