Roasted Pumpkin Penne with Autumn Pesto
Embrace the flavors of fall with this Roasted Pumpkin Penne with Autumn Pesto—a comforting, seasonal pasta dish that's perfect for cozy evenings. This recipe combines tender, caramelized roasted pumpkin with al dente penne, all coated in a velvety, homemade pesto bursting with the earthy goodness of fresh basil, roasted walnuts, and Parmesan cheese. Crispy sage leaves add a gourmet touch, while a hint of lemon juice brightens up the rich flavors. Ready in under an hour, this vegetarian dish captures the essence of autumn in every bite, making it an ideal option for weeknight dinners or festive gatherings. Try this fall-inspired pasta recipe for a crowd-pleasing meal that’s equal parts hearty and elegant!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 cups pumpkin
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 5 leaves fresh sage leaves
- 1 cup fresh basil leaves
- 0.5 cup roasted walnuts
- 0.5 cup Parmesan cheese
- 1 clove garlic clove
- 1 tbsp lemon juice
- 2 tbsp water
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the pumpkin into 1/2-inch cubes. Spread the cubes onto a baking sheet lined with parchment paper.
Drizzle 2 tablespoons of olive oil over the pumpkin, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the pumpkin in the preheated oven for 25-30 minutes, flipping halfway through, until it is tender and slightly caramelized.
While the pumpkin is roasting, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente, then drain and set aside.
In a food processor, combine the fresh basil, roasted walnuts, Parmesan cheese, garlic clove, lemon juice, remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Blend until the mixture is smooth and creamy, adding 1-2 tablespoons of water to reach your desired pesto consistency.
In a large skillet over medium heat, sauté the sage leaves in a splash of olive oil for 1-2 minutes until crispy. Remove and set aside for garnish.
Add the cooked penne and roasted pumpkin to the skillet, tossing gently to combine. Pour the autumn pesto over the pasta and stir until everything is well coated.
Serve the roasted pumpkin penne hot, garnished with the crispy sage leaves and an extra sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2278 mg | 99% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 18.2 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2270 mg | 48% | |
*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.
