Roasted Pumpkin and Mushroom Pasta


2½ cups diced pumpkin (large dice)

1 medium onion, chopped

1 tsp smoked paprika (reg paprika can be used)

Salt and black pepper

Olive oil

1 pack penne pasta, cooked

2 cups sliced fresh button mushrooms

2 – 3 garlic cloves, finely chopped

1 sprig fresh rosemary, chopped

½ tsp smoked paprika

Salt and pepper

2 tbsp olive oil

A little pasta water reserved from cooking the pasta

Chopped fresh parsley for garnish


  1. Preheat oven to 400 degrees F. Lightly grease or spray a large baking sheet with cooking spray.
  2. In a bowl, mix the pumpkin, onions, salt, black pepper and approx. 2 tbsp olive oil, ensuring the vegetables are coated with the oil. Evenly spread in one layer on the prepared baking sheet. Roast in the preheated oven for approximately 20 – 25 minutes or until the pumpkin is cooked and edges just begin to brown. Remove.
  3. In a large saucepan, heat olive oil over medium heat. Add the mushrooms. Cook for 2 – 3 minutes. Season with a little salt and pepper
  4. Add the garlic, smoked paprika and fresh rosemary. Cook for 1 min more.
  5. Add the cooked pasta and a little pasta water. Mix well.
  6. Add the roasted pumpkin and mix into the pasta. Cover and let heat through. You may need to add a little more pasta water. Taste and adjust seasoning if necessary.
  7. Garnish with some fresh chopped herbs (parsley). Serve.

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