Creamy Roasted Pumpkin & Red Pepper Penne: A Healthy Vegetarian Delight
45 minutes
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About Creamy Roasted Pumpkin & Red Pepper Penne: A Healthy Vegetarian Delight
Craving comfort food but want to keep things light? This Creamy Roasted Pumpkin & Red Pepper Penne delivers all the cozy vibes with a healthy twist. Imagine tender penne coated in a vibrant, naturally sweet sauce – it's pure autumnal bliss!The secret? Roasting the pumpkin and red peppers until they're caramelized and bursting with flavor. This creates a luscious, subtly smoky base that’s far more satisfying than any heavy cream sauce. Quick, easy, and utterly delicious, this vegetarian pasta is perfect for a busy weeknight dinner or a special weekend brunch. It's a wholesome and flavorful meal everyone will love.
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Pasta
- 2 cup Penne Pasta whole wheat for a healthier option
Roasted Vegetables
- 2 cup Pumpkin thinly sliced, yellow
- 1 1/4 cup Bell Peppers red, thinly sliced
- 15 clove Garlic large
- 20 Peppercorns black
- 2 tbsp Olive Oil divided
Sauce
- 3 1/2 cup Milk whole milk recommended
- 1 tsp Chili Flakes
- 1 tsp Pasta Seasoning
- 1 1/2 tsp Salt or to taste
- 1/4 cup Cheddar Cheese grated, optional
- Water as needed
Instructions
- Cook the penne pasta according to package directions with 1 tablespoon of olive oil and water. Adding olive oil helps prevent sticking.
- Drain the pasta and rinse under cold water to stop the cooking process. This helps maintain the pasta's texture and prevents it from becoming mushy.
- Preheat oven to 400°F (200°C).
- In a large oven-safe pan, heat 1 tablespoon of olive oil over medium heat.
- Add the peppercorns and garlic to the pan. Roast for a few minutes until fragrant.
- Add the pumpkin slices to the pan and roast until slightly softened.
- Add 1 cup of the bell pepper slices and sauté for a few seconds.
- Cover the pan and continue roasting until the pumpkin is tender. Covering the pan helps trap steam and cook the vegetables evenly.
- Remove the pan from the oven and let the roasted vegetables cool completely.
- Transfer the cooled vegetables to a blender. Add 3 cups of milk and blend until smooth.
- In the same pan, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the remaining 1/4 cup of bell pepper slices until slightly softened.
- Pour the blended pumpkin mixture into the pan. Increase the heat to medium-high.
- Add the remaining 1/2 cup of milk to the sauce. Simmer until the sauce slightly thickens. This creates a richer, creamier texture.
- Reduce the heat to low. Add the cooked pasta, salt, chili flakes, and pasta seasoning to the sauce. Stir to combine.
- Bring the sauce to a gentle simmer.
- If desired, stir in the grated cheddar cheese until melted and creamy.
- Serve immediately. Garnish with extra chili flakes and pasta seasoning, if desired.
Recipe Notes
Good To Know
- I did not use cream cheese or any other cheese, hence I used full-fat milk.
- Adjust spices according to your choice.
- For an extra layer of flavor, try adding a handful of fresh sage or a few sprigs of thyme to the roasting tray with the pumpkin and bell pepper—remove the herbs before blending for a subtle, herbaceous note.
- If you prefer a creamier sauce without dairy, blend in a few soaked cashews or a splash of coconut milk along with the roasted vegetables for a naturally rich texture.
- Reserve some of the pasta cooking water and add it gradually when tossing the penne with the sauce; this helps the sauce cling to the pasta and creates a silky finish.
Expert Tips
- Roasting the pumpkin and bell peppers intensifies their sweetness and brings out a deeper flavor. Don't overcrowd the pan to ensure even cooking.
- For a smoother sauce, strain it through a fine-mesh sieve after blending. This removes any stringy fibers from the vegetables and creates a velvety texture.
- Garnish with toasted pumpkin seeds or chopped fresh herbs for added visual appeal and flavor.
Storage Instructions
- This sauce freezes well. Make a double batch and store extra portions in small containers for a quick pasta meal later. Just thaw and reheat gently, adding a bit of water if needed to loosen the sauce.
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Recipe Nutrition
Calories: 457kcalCarbohydrates: 49gProtein: 15gFat: 22gSaturated Fat: 1gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gCholesterol: 12mgSodium: 1140mgFiber: 5gSugar: 19g
Rajeswari Annamalai
Articles: 100
5 Comments
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Such a lovely dish! Thanks for sharing.
This looks so appealing! Thanks for sharing.
Absolutely delicious! Can’t wait to try it.
Absolutely fantastic! Thanks for the recipe.
What a great recipe! Thanks for sharing.