Creamy, Cheesy Roasted Pumpkin Fusilli with Pumpkin Sauce (45 Minutes)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

If you’re craving a comforting and positively swoon-worthy meal, look no further! This dish features fusilli pasta enveloped in a rich and velvety pumpkin sauce, enhanced with the natural sweetness of roasted pumpkin and the luxuriousness of melted cheese.

Ideal for a cozy dinner on a chilly evening or just when you want something ultra comforting, this pasta dish is a celebration of flavors and is sure to become a favorite meal.

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
For the Roasted Pumpkin:
  • 2 cups pumpkin, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
For the Pumpkin Sauce:
  • 1 cup pureed pumpkin (canned or fresh)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chicken or vegetable broth
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • Salt and pepper to taste
For the Pasta:
  • 8 oz fusilli pasta
  • Water for boiling
  • Salt for the pasta water
For Garnish:
  • Fresh herbs (such as parsley, thyme, or sage), chopped

Instructions

  1. Roast the Pumpkin (25 minutes): Preheat the oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Set aside.
  2. Cook Fusilli (10 minutes): While the pumpkin is roasting, cook the fusilli in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
  3. Prepare Pumpkin Sauce (10 minutes): In a saucepan, sauté minced garlic in a bit of olive oil until fragrant. Add the pureed pumpkin, heavy cream, chicken or vegetable broth, and dried sage. Cook over medium heat until the sauce is heated through. Stir in the grated Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper.
  4. Combine Pasta and Sauce (5 minutes): Add the cooked fusilli to the saucepan with the pumpkin sauce. Toss to coat the pasta evenly.
  5. Add Roasted Pumpkin (2 minutes): Gently fold in the roasted pumpkin cubes, being careful not to break them up.
  6. Garnish and Serve (2 minutes): Serve the pasta hot, garnished with freshly chopped herbs.
  7. Enjoy (1 minute): Enjoy the warm, comforting flavors of your delicious meal!

Notes

To make this dish truly shine, the pumpkin should be roasted until it’s tender and sweet, and the sauce should be creamy but not too heavy.

The Parmesan cheese adds a savory depth to the sauce, while the fresh herbs provide a refreshing contrast.

This dish is a wonderful way to enjoy the flavors of fall any time of year, offering a comforting and satisfying meal that’s perfect for a cozy night in.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 6g
  • Sodium: 300mg
  • Fat: 25g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 15g
  • Cholesterol: 60mg

Pair this with...

Homemade Boule Loaf

Grab 4 cups all-purpose flour, 1 packet (or 2 ¼ tsp) of active dry yeast, about 1 ½ cups warm water, and 1 ½ tsp salt. Dissolve that yeast in warm water and let it sit until it's foamy, around 5 minutes. Now, mix in the flour and salt, get your hands dirty, and knead until smooth. Let the dough rise in a cozy spot until it's doubled in size, about an hour. Preheat your oven to 425°F (220°C). Shape your dough into a ball and score the top with an "X" or design of your choosing. Bake for about 30 minutes until golden brown. Let it cool and enjoy the magic of homemade bread.

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

Roasted Asparagus with Sea Salt

Start by preheating your oven. Take fresh asparagus spears, snap off the tough ends, and lay them out on a baking sheet. A little drizzle of olive oil goes a long way in giving them a lovely coat. Now, for the pièce de résistance, sprinkle some coarse sea salt over the top. It not only elevates the flavor but also gives a delightful crunch. Pop them in the oven and roast until they're tender yet crisp, with hints of golden brown at the tips. The result? A dish that's vibrant in color, rich in flavor, and just a touch fancy.

For Tomorrow's Dinner

Pittsburgh Salad with Steak and Fries (25 Minutes)

Creamy Rosemary Pork Chops (35 Minutes)

Blue Cheese Fettucine with Artichokes and Mushrooms (30 Minutes)

Raspberry Ricotta Stuffed French Toast (25 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!