Roasted Pumpkin & Ground Beef Pasta Recipe
If you aren’t feeling the fall vibes yet, this recipe will surely fix that. This warm & creamy pasta with roasted pumpkin, ground beef, cream cheese & salty parmesan cheese is the perfect comfort food for a quick weekday meal or a family dinner.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Servings 2
Equipment
- (immersion) blender
- oven dish
Ingredients
- 3 1/2 cups cubed pumpkin raw, around 2-3 inch
- 1 medium yellow onion
- 2 cloves garlic
- 2 1/2 cups rigatoni pasta
- 1 1/3 cups ground beef
- 3/4 cups cream cheese
- 1/2 cups Parmesan cheese flakes
Pantry Items
- 1 tsp cayenne pepper
- 2 tsp dried sage
- 2 tsp dried thyme
- 1/2 cube beef stock (dissolve in 1 cup hot water)
- 3 tbsp olive oil
- ground salt & black pepper to taste
Looking for a Halloween dinner with pumpkin, or just want to serve a comfy fall dinner dish? This creamy pasta recipe with oven-roasted pumpkin, and ground beef is an absolute crowd pleaser.
Instructions
How to Make Roasted Pumpkin & Ground Beef Pasta
- Preheat the oven to 400°F (or 200°C).
- In the meantime, toss the pumpkin cubes in an oven dish, along with 2 tablespoons olive oil, cayenne pepper, and salt & pepper to taste. Roast the pumpkin for 30 minutes in the oven once it is ready.
- Prepare the rest of the ingredients by cutting the onion, and finely dicing the garlic. If needed, thinly slice or grate the Parmesan cheese. Bring a pot with water to a boil for your pasta, or, if you have an electric kettle, turn it on so you have hot water at the ready once needed.
- When there are around 10 minutes left on the pumpkin in the oven, heat a skillet with olive oil over high heat, then reduce it back to medium, and cook the onions until slightly tender.
- Add the ground beef to the pan and cook it while slightly breaking up the clumps of meat. Season the ground beef with some salt & pepper, thyme, sage, and add the garlic. Stir everything together and cook for a couple of minutes.
- Season the water for your pasta with a generous amount of salt, add the pasta, and cook according to the instructions on the packaging. Drain when cooked al-dente.
- Add the cream cheese to the ground beef, stir it in, then turn the heat down to low.
- Once the roasted pumpkin is done, set aside half of the pumpkin cubes, and add the other half, along with the beef stock to a high blender cup. Make sure to push the immersion blender all the way to the bottom first, then turn it on, and blend everything to create a semi-smooth sauce.
- Add the pumpkin sauce to the pan with the ground beef, and stir. Add in half of the Parmesan cheese and still until it melts.
- Lastly, add the remaining pumpkin cubes and the cooked pasta. Stir everything together, then transfer to plates. Finish the pasta off with some extra Parmesan cheese. Enjoy!