Pumpkin Pasta — Aussie-Style, Quick & Comforting
A creamy, savoury pumpkin pasta inspired by seasonal Australian pumpkins. Easy to make, vegetarian-friendly, and adaptable for gluten-free diets.
- Serves: 4
- Time: 30–40 minutes
- Difficulty: Easy
Ingredients
- 400g pasta (penne or rigatoni)
- 500g pumpkin, peeled and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 200ml vegetable stock
- 100ml cream or coconut cream
- 50g grated Parmesan (optional)
- Olive oil, salt, pepper, nutmeg
Tips for ingredients
Use Kent or Queensland Blue pumpkin for sweetness. For gluten-free, choose GF pasta and check stock ingredients.
Step-by-step
Toss diced pumpkin with olive oil, salt and pepper. Roast at 200°C for 20–25 minutes until tender and caramelised, or sauté in a pan until soft.
Sweat onion and garlic, add roasted pumpkin, stock and simmer. Blend until smooth, return to pan and stir in cream and seasoning. Adjust texture with stock.
Cook pasta until al dente, reserve some cooking water. Toss pasta with sauce, adding reserved water to loosen. Serve with grated Parmesan, lemon zest and cracked pepper.
Variations & Serving Ideas
- Add crispy sage leaves or toasted walnuts for crunch.
- Make it vegan by using coconut cream and nutritional yeast.
- For extra protein add grilled chicken or chickpeas.
- Serve with a side salad of rocket, pear and a honey-mustard dressing.
Nutrition (approx. per serve)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 14 g |
| Carbs | 68 g |
| Fat | 18 g |
| Fibre | 6 g |
Values are estimates. Adjust ingredients for dietary requirements.
About the author — Avorelixs Kitchen
Hi — I’m the voice behind Avorelixs. I create straightforward Australian recipes focused on seasonal produce, weeknight ease, and accessible swaps for vegan and gluten-free cooks. Based in Brisbane, I love simple twists on comforting flavours.
