Description
Indulge in this vibrant autumn dish that marries the natural sweetness of roasted pumpkin with a bold, smoky spice blend. Wide ribbons of pappardelle are tossed in a luxurious purée of roasted red peppers, hot chilies, garlic, and onions, creating a restaurant-quality meal that is both wholesome and comforting. Perfect for cozy evenings, this vegetable-forward pasta delivers a sophisticated flavor profile that elevates your seasonal dining experience.
Ingredients
1 large red bell pepper, sliced
5 fresh hot chili peppers, sliced
2 cloves garlic, smashed
1 red onion, sliced
5 tablespoons extra virgin olive oil
12 ounces fresh pumpkin, chopped into 1-inch cubes
8.8 ounces pappardelle egg pasta
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Preheat your oven to 400°F (200°C).
Toss the red bell pepper, hot chili peppers, garlic, and red onion with 2 tablespoons of olive oil on a baking sheet and roast until tender, about 20-25 minutes.
Transfer roasted vegetables to a blender and purée until smooth to create the sauce base.
Meanwhile, toss the cubed pumpkin with 1 tablespoon of olive oil, salt, and pepper, and roast until tender and slightly caramelized.
Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente.
In a large skillet, heat the remaining olive oil over medium heat, add the pepper purée, and simmer gently.
Drain the pasta, reserving a small amount of pasta water, and toss the pasta into the skillet with the sauce.
Add the roasted pumpkin cubes and a splash of pasta water if needed to loosen the sauce.
Serve warm, garnished with fresh parsley.
Notes
Adjust the number of hot chili peppers to suit your preferred spice level. If you prefer a smoother sauce, you can add a splash of vegetable broth to the purée.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 7g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 45mg