Name: Roasted Pumpkin and Garlic Pasta with White Wine and Parmesan Recipe
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 lb pumpkin, (3 cups) diced into medium sized pieces; 2 garlic bulbs; 2 sprigs rosemary; 3 tbsp olive oil, extra virgin; 1/2 cup white wine; 2 cups small pasta (rigatoni, penne, or orecchiette recommended); 3 cups chicken or vegetable stock; 50 g parmesan, grated; Salt and pepper to taste

Jump to Recipe· 4.5 from 32 reviews

If you’re craving a cozy, comforting dish that feels like a warm hug on a plate, you absolutely need to try my Roasted Pumpkin and Garlic Pasta with White Wine and Parmesan Recipe. It’s an easy-to-make, flavorful pasta that brings out the natural sweetness of roasted pumpkin with the punchy depth of garlic and a splash of bright white wine, finished off with nutty Parmesan. Trust me, this recipe will quickly become a fall fave — it’s that good and perfect for feeding a crowd or enjoying as leftovers the next day.

❤️

Why This Recipe Works

Simple, One-Pot Magic: You roast, cook, and simmer all in one dish, which means less cleanup — plus, the pasta soaks up all those rich pumpkin and wine flavors directly on the stove.
Balanced Flavors: Roasting the pumpkin caramelizes its sugars, while whole garlic softens into sweet cloves, perfectly complemented by the acidity of white wine and savory Parmesan.
Flexible and Adaptable: Whether you’re vegetarian, dairy-free, or just want to swap pumpkin varieties, this recipe welcomes tweaks — no fuss, all flavor.
Comfort Food with a Twist: It’s familiar pasta but elevated by the creamy, lightly sauced texture and the delicious combination of roasted veggies and wine.

Roasted Pumpkin and Garlic Pasta with White Wine and Parmesan, pumpkin pasta recipe, fall pasta dishes, easy pumpkin pasta, savory autumn pasta - The image shows a close-up of a white bowl filled with small tube-shaped pasta coated in a thick, bright orange sauce. The sauce has a smooth but slightly textured look, clinging well to each pasta piece. Dark tiny herb bits are scattered throughout, adding small flecks of greenish-black contrast. A wooden spoon with a round hole near its handle is partly submerged in the pasta, also covered in the orange sauce, while some sauce smudges are visible on the clean white inside surface of the bowl. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Roasted Pumpkin and Garlic Pasta with White Wine and Parmesan Recipe calls for simple, fresh ingredients that play off each other beautifully. When you shop, aim for the best quality – a ripe pumpkin and good Parmesan make a noticeable difference, and the white wine adds that oomph in the sauce.

Roasted Pumpkin and Garlic Pasta with White Wine and Parmesan, pumpkin pasta recipe, fall pasta dishes, easy pumpkin pasta, savory autumn pasta - Flat lay of medium-sized diced orange pumpkin pieces with smooth skin, two whole garlic bulbs with papery white skins and exposed cloves, fresh green rosemary sprigs with needle-like leaves, uncooked small pasta shapes in a pale cream color, a wedge of light yellow parmesan cheese with a slightly crumbly texture, a small bunch of fresh green herbs, and a glass of white wine showing a pale golden hue, all naturally scattered and artistically arranged with gentle shadows and soft natural light, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Pumpkin: I love using a Kent or Jap pumpkin for this recipe because they’re naturally sweet and roast up soft and silky, but butternut works beautifully too, offering a nuttier flavor.
Garlic Bulbs: Whole garlic bulbs roast into creamy, mellow cloves that are a game-changer in this dish–try not to skip this step!
Rosemary: Fresh rosemary sprigs infuse aromatic depth during roasting – don’t substitute dried here if you can avoid it.
Extra Virgin Olive Oil: Adds richness and helps caramelize the pumpkin while keeping flavors vibrant.
White Wine: This lifts the sauce with brightness and complexity; choose a dry white you enjoy sipping.
Small Pasta: Short pasta shapes like penne or rigatoni work great because they trap the sauce well in their curves and tubes.
Chicken or Vegetable Stock: Provides a flavorful cooking liquid for the pasta and helps create a lush sauce.
Parmesan: Freshly grated Parmesan adds a salty, umami punch and creamy finish.
Salt and Pepper: Essential for seasoning — don’t be shy with salt as it brings all the flavors to life.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Roasted Pumpkin and Garlic Pasta with White Wine and Parmesan Recipe is totally forgiving and flexible, which I love because it lets you make it your own. Over time, I’ve played around with adding different herbs or swapping cheeses, so don’t hesitate to make it suit your mood.

Variation: I sometimes toss in a pinch of chili flakes when roasting the pumpkin for a subtle heat – it adds a lovely kick without overpowering the dish.
Dairy-Free Option: If you don’t do dairy, try nutritional yeast instead of Parmesan for that cheesy umami flavor, and it works wonderfully here.
Vegetarian / Vegan: Use vegetable stock and your favorite plant-based Parmesan alternative, or skip cheese altogether and add toasted nuts for creaminess and texture.
Pumpkin Alternatives: Butternut squash is a great swap if you want a nuttier taste; just adjust your roasting time until it’s tender.

Step-by-Step: How I Make Roasted Pumpkin and Garlic Pasta with White Wine and Parmesan Recipe

Step 1: Prep and Roast Your Pumpkin and Garlic

Start by preheating your oven to 200°C (390°F). Take your garlic bulbs and slice about 2cm off the top, just enough to expose the garlic cloves inside — this allows them to roast to sweet, buttery softness. Toss the diced pumpkin chunks, whole garlic bulbs, and rosemary sprigs in a drizzle of good olive oil and a generous sprinkle of salt and pepper. Arrange everything in an ovenproof, stovetop-safe dish. Roast for about 45 minutes, or until the pumpkin is tender and slightly caramelized around the edges. Don’t rush this step — the caramelization is where much of the deep flavor comes from. Once out, let the garlic cool a bit so you can squeeze out the tender cloves easily, and strip the rosemary leaves off the stems.

Step 2: Cook the Pasta Right In the Dish

Here’s one of my favorite parts: no separate pots to dirty. Add your chicken or vegetable stock, white wine, and pasta straight into the roasting dish. Crank the heat to high to bring everything to a boil, then lower to medium to maintain a gentle boil. Let it cook for around 15 minutes, stirring occasionally. The pasta will soak up most of the flavorful liquid, cooking right in it, which makes for an ultra-creamy texture. If it looks dry before the pasta is tender, just add more stock a little at a time. Keep an eye on it because you want the pasta to be tender but with some bite, and the sauce to be thick but still saucy enough to coat.

Step 3: Finish with Parmesan and Serve

Once the pasta is perfectly cooked and the sauce thick and luscious, remove the dish from the heat and stir in freshly grated Parmesan. This really brings the sauce together with a creamy, cheesy kick. Serve immediately with an extra sprinkle of Parmesan on top. It’s comforting, glowing with autumn flavor, and honestly, one of my easiest go-to dinner wins.

💡

Pro Tips for Making Roasted Pumpkin and Garlic Pasta with White Wine and Parmesan Recipe

Use a Stovetop-Safe Baking Dish: This is a lifesaver so you can go from oven to stove without transferring ingredients and losing flavor or making a mess.
Don’t Skip Roasting Garlic Whole: It melts into creamy cloves that elevate the sauce better than minced raw garlic ever could.
Adjust Liquid as Needed: Pasta cooking times vary, so keep extra stock on hand and add gradually if the sauce looks dry too soon.
Use Freshly Grated Parmesan: Pre-grated won’t melt as smoothly, so fresh cheese makes a noticeable difference in creaminess and flavor.

How to Serve Roasted Pumpkin and Garlic Pasta with White Wine and Parmesan Recipe

Roasted Pumpkin and Garlic Pasta with White Wine and Parmesan, pumpkin pasta recipe, fall pasta dishes, easy pumpkin pasta, savory autumn pasta - A round white bowl holds a single layer of small tube pasta covered in thick, smooth orange sauce. The pasta is closely packed, and the sauce looks creamy and rich, evenly coating each piece. On top, there is a light sprinkle of finely grated white cheese that adds a soft texture contrast. The bowl sits on a white marbled surface, and the lighting is natural and soft, highlighting the warm colors of the dish. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually finish this pasta with an extra scattering of Parmesan and a few fresh rosemary leaves to brighten things up visually and add a punch of herbal aroma. Sometimes, I like to drizzle a tiny bit of good-quality olive oil on top for that silky, glossy finish. A sprinkle of toasted pumpkin seeds adds a lovely crunch if you’re craving texture contrast.

Side Dishes

Because this pasta is silky and filling, I pair it with light, fresh sides like a crisp green salad tossed with lemon vinaigrette or some roasted seasonal veggies drizzled with balsamic glaze. A simple garlic bread or warm focaccia also works if you want something to soak up any extra sauce.

Creative Ways to Present

For special occasions, I like serving this pasta in individual shallow bowls with a wedge of lemon on the side for guests to squeeze over if they want a bit more brightness. Another fun tip is to sprinkle some crispy sage leaves or crushed amaretti biscuits on top for an unexpected texture and flavor twist — it always impresses at dinner parties!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The pasta thickens as it sits, so before reheating, add a splash of water or broth to help loosen it back up and prevent it from drying out.

Freezing

I’ve frozen this pasta a couple of times when I made extra, but the texture changes slightly after freezing — it’s best to freeze before adding Parmesan. Defrost overnight in the fridge, then stir in cheese fresh during reheating for the best creamy texture.

Reheating

I recommend reheating gently on the stove with a splash of broth or water over medium-low heat, stirring frequently to revive the creaminess. The microwave works too — just add a bit of liquid and stir halfway through to avoid dry spots.

FAQs

Can I use other types of squash instead of pumpkin?

Absolutely! Butternut squash is a great substitute that roasts beautifully and adds a nuttier flavor. Just adjust roasting time until tender. Acorn or kabocha squash can work as well, but their water content varies, so keep an eye on the sauce consistency when cooking the pasta.
Is the white wine necessary in this Roasted Pumpkin and Garlic Pasta with White Wine and Parmesan Recipe?

White wine adds a lovely brightness and depth of flavor to the sauce, but if you prefer to avoid alcohol, you can leave it out and substitute with a little extra stock and a splash of lemon juice to mimic the acidity.
Can I make this recipe vegan?

Yes, just swap the chicken stock for vegetable stock and replace Parmesan with nutritional yeast or a vegan Parmesan alternative. The dish remains creamy and delicious without dairy.
What pasta shape works best for this recipe?

Short pasta shapes like rigatoni, penne, or orecchiette are ideal because they hold onto the creamy pumpkin sauce nicely. Smaller shapes catch the sauce better and provide a great texture with each bite.
How do I avoid the pasta sticking or drying out?

Keep the heat at a gentle boil and stir every now and then. Also, having extra stock on hand to add if the liquid reduces too quickly helps keep the pasta moist and prevents sticking.

Final Thoughts

This Roasted Pumpkin and Garlic Pasta with White Wine and Parmesan Recipe has become my go-to comfort meal for those chilly evenings when I want something nourishing but not complicated. The roasting imparts beautiful caramelized flavors, and cooking the pasta right in the flavorful liquid creates a creamy sauce that’s unbeatable. I hope you’ll love making it as much as I do — it’s easy, delicious, and just pure kitchen happiness. Give it a go, and don’t forget to share it with someone who’ll appreciate a bowl of cozy yum!