Pumpkin Pesto Penne
Elevate your weeknight pasta game with this rich and flavorful Pumpkin Pesto Penne. Combining the natural sweetness of roasted pumpkin with the zesty brightness of fresh basil, creamy parmesan, and toasted pine nuts, this autumn-inspired dish is comfort food at its finest. The velvety pumpkin pesto is blended to perfection and paired with al dente penne for a harmonious balance of textures. A splash of heavy cream adds luscious richness, while a twist of lemon juice brings a subtle tang for a well-rounded flavor profile. Ready in just 45 minutes, this easy yet elegant pasta recipe is perfect for cozy dinners or special gatherings. Serve it warm, topped with freshly grated parmesan and a sprinkle of basil leaves for a stunning presentation that’s as satisfying as it is beautiful.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 300 grams pumpkin
- 2 tablespoons olive oil
- 2 whole garlic cloves
- 50 grams fresh basil leaves
- 50 grams parmesan cheese
- 30 grams pine nuts
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 100 milliliters heavy cream
- 1 cup water
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Peel and dice the pumpkin into 1-inch cubes. Toss them with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread evenly on the baking sheet and roast for 20-25 minutes or until tender and lightly caramelized.
While the pumpkin roasts, cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
In a food processor, combine the roasted pumpkin, basil leaves, parmesan cheese, pine nuts, garlic cloves, lemon juice, and the remaining 1 tablespoon of olive oil. Blend until smooth and creamy.
In a large skillet over medium heat, combine the pumpkin pesto with heavy cream. Stir well and cook for 2-3 minutes to heat through.
Add the cooked penne pasta to the skillet and toss to coat the pasta in the creamy pumpkin pesto. Use the reserved pasta water, a little at a time, to loosen the sauce to your desired consistency.
Taste the pasta and adjust seasoning with additional salt and pepper, if needed.
Serve the Pumpkin Pesto Penne warm, garnished with extra parmesan cheese and fresh basil leaves, if desired.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 2316 mg | 101% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 12.7 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1631 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
