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Roasted Pumpkin & Ricotta Pasta

A rich & creamy roasted pumpkin & ricotta sauce served with al dente pasta, crispy sage leaves & grated parmesan. This is a simple midweek dinner & is a great way to use seasonal vegetables.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dinner, Main Course
Cuisine: Italian
Servings: 4 People
Author: Ben Racey

Equipment

  • Roasting Tray
  • Jug Blender
  • Microplane/Grater
  • Large Saucepan
  • Frying Pan

Ingredients

Roasted Pumpkin Sauce

  • 500 g Pumpkin Or Butternut Squash (Prepped Weight - See Notes)
  • 6 Garlic Cloves
  • 2 Brown Onions
  • 1 tbsp Vegetable Oil
  • 1 tbsp Tomato Paste
  • 250 g Ricotta
  • 200 ml Chicken Stock
  • 2 tsp Lemon Juice
  • 50 g Parmesan (Grated, Plus Extra To Serve)

Crispy Sage

  • 1 tbsp Oil
  • 10 g Picked Sage Leaves

To Serve

  • 400 g Dried Pasta (See Notes)
  • Olive Oil

Instructions

Roasted Pumpkin Sauce

  • Preheat an oven to 200°c/180°c fan (392°f/356°f).
  • Peel the pumpkin/squash, scoop out any seeds the chop the flesh into 1" chunks. You'll need 500 grams of diced pumpkin.
  • Peel the onions then dice them so that they're roughly the same size as the pumpkin. Add both the pumpkin & onion onto a baking tray, along with garlic cloves then drizzle over the veg oil.
  • Season the veg with salt & pepper, toss to combine then roast in the preheated oven for 30-40 minutes, until the pumpkin is soft. Make sure to stir the veg every 15 minutes or so.
  • Next, top the veg with the tomato paste, toss to coat then roast for another 4-5 minutes to cook the tomato paste.
  • Once everything is cooked, transfer the veg into a jug blender then add in the ricotta & blend into a smooth puree.
  • Next, gradually add in the chicken stock whilst blending until you get a thick sauce then blend in the lemon juice, as well as salt & pepper to taste.
    The sauce should have the consistency of a thick cheese sauce (think mac & cheese!).

Crispy Sage

  • Set a small frying pan over a medium heat, add in the veg oil then leave to warm up for a minute or two.
  • Once the oil is hot, add in the sage leaves then fry for 1-2 minutes until crisp, agitating frequently.
    The sage should start sizzling as soon as you add it into the oil.
  • Transfer the fried sage to a plate lined with kitchen paper then leave to drain until needed.
    I like to make the crispy sage whilst the sauce cooks, so they're both ready at the same time.

To Serve

  • Bring a large pan of salted water to the boil over a high heat then add in the pasta & cook per the package instructions. It should be al dente!
  • Whilst the pasta cooks, tip the sauce into a large saucepan then set over a low heat, to warm through.
  • Once warm, add the grated parmesan to the pumpkin sauce, stirring to melt. Keep the sauce warm over a very gentle heat & don't let it get too hot!
  • Once the pasta is cooked, use a pair of tongs to transfer it into the sauce.
    If you're using smaller type pasta (like penne), a slotted spoon will work better than a pair of tongs.
  • Add a ladle full of the pasta water into the sauce then stir gently to coat the pasta. If the sauce is still a bit thick, add in more pasta water to adjust the consistency.
  • Give the pasta a final taste, to check the seasoning then add in more salt & pepper if needed.
  • To serve, transfer the pasta into bowls then topped with grated parmesan, the crispy sage, a drizzle of olive oil & some freshly cracked black pepper.

Notes

1. To Cook On An Aga - Cook the pumpkin in the roasting oven, on the second from bottom set of runners. Cook the pasta on the boiling plate & warm the sauce on the simmering plate.
2. Pumpkin - The sauce can be made with pumpkin or butternut squash. The weight stated in the recipe is the prepped weight, so when the pumpkin has been peeled & chopped into chunks.
3. Pasta - I used mafaldine pasta but feel free to use whatever type you like! You could also use fresh pasta but you'll need to use 600g.
4. Sage - If you're not a fan of sage, feel free to leave it out! You can also fry the sage a couple of days ahead of time & store it in an airtight container.
5. Leftovers - Any leftover pasta (in sauce) should be stored in the fridge & is best eaten within a day or two. To reheat, warm the pasta up in a pan with a splash of water, to adjust the consistency of the sauce.