Creamy Pumpkin Pasta

Creamy Pumpkin Pasta

Recipe by Cooking with Alisha

Serves 4-5


  • 1/2 Kent pumpkin cut into small cubes, approximately 3cm (skin removed)
  • 1 large onion, diced small and fine
  • 600mls thickened cream
  • handful spinach leaves
  • 4 garlic crushed
  • 500 grams pasta of your choice
  • 1 teaspoon of Vegeta
  • Olive oil


  1. Preheat the oven to 180 degrees
  2. Place pumpkin on a baking tray (check out the bakeware from the RACO Aerolift range) and drizzle with olive oil, season with salt.
  3. Place into the oven and cook for approximately 20-25 minutes, or ideally when the pumpkin starts to caramelise around the edges.
  4. While the pumpkin is cooking, add in 4 tablespoons of olive oil, garlic and onion in a RACO Covered Casserole and cook on medium heat until onions have softened season well with salt and pepper and a teaspoon of Vegeta
  5. Add in the caramelised pumpkin to the onion mix and stir through.
  6. Add in thickened cream to the pumpkin and bring to a boil. Once the sauce is starting to boil, reduce the heat and let it simmer so cream can absorb into the pumpkin. I like to squish the pumpkin to avoid it feeling to chunky, and the texture becomes smooth. Let that simmer for about 10 minutes. Note: If your sauce becomes too thick, add in 1 cup of milk to thin it out*
  7. While that is simmering, bring a large pot of water to a boil. You want to make sure that anytime you cook pasta, that you salt your water generously. We need the water to be as salty as the sea! Once boiling cook pasta of your choice according to the packet instructions.
  8. Once the pasta is cooked to your liking, strain out pasta and place directly into the creamy sauce. You want to add about 1 cup of the pasta water to the sauce to help bring everything together.
  9. Add in fresh spinach and stir through.
  10. Serve and enjoy!

Add in 1 cup of Parmesan cheese in step 6 for an even richer delicious sauce!

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