Savory Pumpkin Pasta Recipe

Savory Pumpkin Pasta Recipe

  • Makes: 4 Servings
  • Ready In: 35 mins
  • Prep Time: 15 mins
  • Cook Time: 20-25 mins

A non-traditional approach to a pasta dish. Kids love the sweet taste of fall squash. This dish is savory and full of vitamins, including a high dose of vitamins A and C.

    Nutritional Information (per serving)

  • Calories: 335
  • Fat: 10g
  • Protein: 12g
  • Sodium: 1197mg
  • Carbohydrates: 47g
  • Fiber: 1g


  1. 1 ½ - 2 cups fresh pumpkin or fall squash, peeled, cleaned and cubed (or 3 bags of frozen butternut squash). If using pumpkin, use the flesh from the lid and the pieces cut out when carving a jack-o-lantern
    3 cloves garlic, chopped
    1 tablespoon fresh thyme or sage (or both), chopped
    2 tablespoons extra virgin olive oil
    ¼ cup broth or water
    1/3 cup Parmesan cheese, grated
    Salt and freshly ground pepper
    ½ lb. dry pasta
    *1/4 cup toasted pumpkin seeds (*optional)


    1. Bring a pot of salted water to a boil.
    2. If you are peeling and cutting a whole butternut squash, pierce the entire squash with a fork. Place the squash directly on the rack in a 350-degree oven for 5 minutes. You can then peel and cut the squash much easier than when it is raw. Cut pumpkin or squash into ½ inch (or smaller) cubes.
    3. Add pasta when the water is rapidly boiling.
    4. Meanwhile, in a large sauté pan over medium heat, add your garlic, olive oil and ½ of the herbs and cook garlic for a few minutes. Do not brown.
    5. Add squash and sauté until it starts to get soft. If it starts to stick to the pan, add a few tablespoons of water or broth to loosen.
    6. Cook pasta until al dente (it should have a bit of a chew to it). Drain and reserve one cup of the pasta water. Add pasta to the sauté pan and moisten with the pasta water.
    7. Add the remaining herbs and ½ of the cheese. Serve the remaining cheese on top of the pasta with fresh cracked pepper. Finish with toasted pumpkin seeds.

Chef Domenica Catelli

Domenica is the national spokesperson for the Organic Trade Association’s national campaign, “Go Organic! for Earth Day.” She is a recurring judge on Iron Chef America, a guest on CBS News, “Oprah and Friends,” with Dr. Oz on XM radio, and has been featured in Vegetarian Times, Kiwi Magazine, and

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