Butternut pumpkin pasta has long been a staple during the winter months and despite the visuals that spring to mind (Mmmm butter!) this is not a sauce-heavy pasta. In fact, the thing we love most about this dish is that it’s so damn tasty you don’t even miss all that sauce! The whole wheat flavour of the pasta balances perfectly with the roasted pumpkin and salty overtones of cheese, making this meal absolutely delicious! So here it is, check out Naturally Ella’s recipe for an easy prep weeknight pasta featuring savoury roasted pumpkin with butter, parmesan, walnuts, and rosemary.
Butter Butternut Pumpkin Pasta with Parmesan
- 2 cups cubed butternut pumpkin, 1/4″ or 1/2″ cubes
- 1/3 cup diced red onion
- 2 teaspoons fresh minced rosemary
- 2 teaspoons olive oil
- 100 grams whole wheat pasta
- 3 tablespoons walnut pieces
- 2 tablespoons unsalted butter
- 1/3 cup shredded parmesan cheese (see tips and tricks below for veg options***)
- Salt, to taste
- Black pepper, to taste
- Heat oven to 220˚C. Combine the pumpkin, onion, and rosemary in a roasting pan. Toss and coat with the olive oil. Roast until the pumpkin is tender and starting to brown, 25 to 35 minutes. Stir halfway through cooking.
- Cook pasta according to package instructions, drain, and set aside. Heat a pot or skillet, large enough to hold both the pasta and pumpkin, over medium heat. Add the walnuts to the skillet and lightly toast for 2 minutes or so. Add in the butter to melt.
- Once butter is melted, stir in the pasta, pumpkin and parmesan cheese. Toss until everything is well combined. Taste and add salt/pepper as desired.
- Divide into two bowls and top with an extra sprinkle of parmesan.
TIPS AND TRICKS:
Stock Up: Get the pantry ingredients you will need: pasta, butternut pumpkin and rosemary.
Pasta: You really cannot go wrong with tossing roasted vegetables in with hearty wheat pasta. It’s a staple formula for the winter months. We do recommend making your own pasta or splurging for a good bag of wheat pasta – the flavor of the wheat is one of the key taste components!
Sauce: This pasta is fairly dry… However, if you’re more of a sauce person, we recommend using a cream sauce (or a vegan and almond version).
Vegetarian: Look for parmesan cheese that is made with vegetable or microbial rennet – this ensures the parmesan is vegetarian.
Vegan: Replace the butter with more olive oil and instead of parmesan, use a vegan parm.