Creamy Roasted Curry Pumpkin Pasta with Baby Spinach

A deliciously comforting autumn pasta dish from Paul Watters, Executive Chef and Ravish Magazine columnist, combining sweet roasted pumpkin, warming curry spices and a silky Parmesan cream sauce.

There’s something wonderfully comforting about a generous bowl of creamy pasta, particularly as the evenings grow colder and autumn ingredients come into their own.

This week, Paul Watters, Executive Chef and regular Ravish Magazine columnist, shares a delicious seasonal recipe that brings together the natural sweetness of roasted pumpkin, the earthy freshness of baby spinach and the indulgence of a rich Parmesan cream sauce.

What makes this dish particularly interesting is the subtle addition of curry powder and cumin. These warming spices complement the sweetness of the pumpkin beautifully, adding another dimension to what might otherwise be a traditional creamy pasta dish.

Roasting the pumpkin until its edges begin to caramelise creates a deeper, slightly nutty flavour, while the Parmesan cream sauce brings everything together with a wonderfully smooth, velvety finish.

Despite its restaurant-worthy appearance, this is a relatively straightforward dish to prepare at home. Perfect for a relaxed evening meal or an intimate dinner for two, it’s an excellent way to celebrate seasonal produce without spending hours in the kitchen.

Large Penne Pasta with Roasted Curry Pumpkin, Baby Spinach & Parmesan Cream Sauce

Serves: 2
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: Approximately 45 minutes

Ingredients

For the Pasta and Roasted Pumpkin

• 200g large penne pasta
• 300g pumpkin, peeled, deseeded and diced into bite-sized pieces
• 60g fresh baby spinach
• 1 tbsp olive oil
• 1 tsp mild curry powder
• ½ tsp ground cumin
• 1 garlic clove, finely chopped
• Salt and freshly ground black pepper

For the Parmesan Cream Sauce

• 150ml double cream
• 50ml vegetable stock
• 40g freshly grated Parmesan cheese
• 1 small knob of butter (approximately 10g)
• ½ tsp mild curry powder (optional)
• Freshly ground black pepper, to taste
• A little reserved pasta cooking water, if required

To Garnish

• Fresh Parmesan shavings
• A few fresh baby spinach leaves
• A drizzle of extra virgin olive oil
• Freshly cracked black pepper

Method

1. Roast the Pumpkin

Preheat the oven to 200°C (180°C fan).

Place the diced pumpkin in a roasting tray and drizzle with the olive oil. Sprinkle over the mild curry powder, ground cumin, salt and freshly ground black pepper.

Toss everything together until the pumpkin is evenly coated in the oil and spices.

Spread the pieces out in a single layer, leaving a little space between them to encourage roasting rather than steaming.

Roast for approximately 20–25 minutes, turning halfway through, until the pumpkin is tender and the edges are lightly golden and caramelised.

2. Cook the Penne Pasta

While the pumpkin is roasting, bring a large saucepan of generously salted water to the boil.

Add the penne and cook according to the packet instructions until al dente, meaning tender but still retaining a slight bite.

Before draining, reserve a small cup of the pasta cooking water. The starch in this water will help loosen the Parmesan cream sauce if necessary.

Drain the pasta and set aside while you finish the sauce.

3. Prepare the Parmesan Cream Sauce

Place a large frying pan over a medium-low heat and add the butter.

Once melted, add the finely chopped garlic and cook gently for approximately 30 seconds, stirring continuously until fragrant. Be careful not to allow the garlic to brown, as this can introduce a bitter flavour.

Pour in the vegetable stock, followed by the double cream, stirring gently to combine.

Allow the mixture to warm through and come to a very gentle simmer.

Reduce the heat to low before gradually stirring in the freshly grated Parmesan cheese until melted and incorporated into the cream.

If you would like a slightly more pronounced curry flavour, add the optional ½ teaspoon of mild curry powder at this stage.

Cook gently for another 2–3 minutes, stirring occasionally, until the sauce begins to thicken.

Avoid boiling the sauce vigorously, as excessive heat can affect its smooth, silky consistency.

4. Add the Baby Spinach

Add the fresh baby spinach directly to the Parmesan cream sauce.

Stir gently for approximately 1–2 minutes until the leaves have just wilted.

The spinach should retain its lovely green colour while softening into the warm sauce.

Season with freshly ground black pepper and taste before adding any additional salt, as Parmesan is naturally quite salty.

5. Combine the Pasta and Roasted Pumpkin

Add the drained penne to the frying pan and toss gently until the pasta is thoroughly coated in the creamy Parmesan sauce.

Carefully fold through the roasted curry pumpkin, taking care not to break up the tender pieces.

If the sauce feels a little thick, add a splash of the reserved pasta cooking water and stir until the desired consistency is achieved.

The finished sauce should coat the penne beautifully without being overly heavy.

Taste once more and adjust the seasoning if necessary.

6. Plate and Serve

Divide the pasta between two warmed pasta bowls or large plates.

Arrange the roasted pumpkin throughout the pasta, ensuring each serving has a generous amount.

Finish with freshly shaved Parmesan, a few baby spinach leaves and plenty of freshly cracked black pepper.

Drizzle lightly with extra virgin olive oil just before serving.

Serve immediately while the sauce is warm, creamy and at its best.

Paul’s Chef’s Tips for the Perfect Pumpkin Pasta

As with many seemingly simple dishes, a few small details can make a considerable difference to the finished result.

Allow the pumpkin to caramelise

For maximum flavour, roast the pumpkin until the edges develop a little colour. This brings out its natural sweetness and creates a delicious contrast with the gentle warmth of the curry spices.

Keep the Parmesan sauce silky

The key to a beautifully smooth Parmesan cream sauce is gentle heat. Avoid allowing the cream to boil rapidly, and add the Parmesan gradually over a low heat, stirring until fully incorporated.

Experiment with fresh herbs

For another layer of flavour, Paul suggests adding freshly chopped tarragon or flat-leaf parsley to the finished sauce.

Tarragon brings a delicate aromatic quality, while parsley adds freshness and helps balance the richness of the cream.

Add onion for extra sweetness

If you prefer a slightly more savoury sauce, finely dice a small onion and cook it gently in the butter for 5–7 minutes until softened, before adding the garlic.

This creates a lovely flavour base and works particularly well with the roasted pumpkin.

Choose a good-quality Parmesan

Freshly grated Parmesan generally melts more smoothly than pre-grated varieties and delivers a more pronounced flavour. Add it gradually to achieve the best consistency.

A Delicious Way to Enjoy Autumn’s Seasonal Flavours

Pumpkin is often associated with soups, pies and Halloween celebrations, but its versatility makes it a wonderful ingredient for savoury dishes throughout autumn.

Its naturally sweet, earthy flavour pairs particularly well with warming spices, rich cheeses and fresh herbs, making it an excellent addition to pasta.

In this recipe, Paul Watters demonstrates how a few carefully chosen ingredients can transform an everyday pasta supper into something a little more special.

The combination of sweet roasted pumpkin, fragrant curry spices and rich Parmesan cream offers a lovely balance of flavours, while the baby spinach introduces freshness and colour.

For an extra finishing touch, scatter over some chopped flat-leaf parsley or tarragon and serve with a glass of your favourite wine.

Whether you’re cooking for someone special or simply treating yourself to a comforting homemade supper, this roasted curry pumpkin pasta is a lovely way to make the most of the season.

Another delicious creation from Paul Watters, Executive Chef and Ravish Magazine columnist, bringing professional kitchen inspiration to home cooking.

More Recipes From Paul Watters

Sticky Char Siu Chicken Salad Recipe With Asian Slaw

Salmon Satay Bowl Recipe with Buckwheat and Greens

Creamy Salmon and Prawn Tagliatelle With Roasted Lime

Curry Chicken Strips Recipe by Paul Watters | Crispy & Flavour-Packed

Cajun Salmon With Curried Couscous and Tenderstem Broccoli Recipe