Garlic Butter Linguine with Roasted Pumpkin Recipe
This gorgeous pasta showcases tender roasted pumpkin tossed through silky linguine with fragrant garlic butter that coats every strand beautifully. The sweet, caramelised edges of the pumpkin contrast perfectly with the savoury garlic and rich butter, whilst fresh herbs add brightness.
Ingredients
- For the roasted pumpkin:
- 400g pumpkin, butternut or kabocha work beautifully - peeled, deseeded and cut into 2cm cubes
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt flakes
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground cumin (optional, for extra warmth)
- For the pasta:
- 200g dried linguine, or spaghetti if unavailable
- 1 tablespoon sea salt, for pasta water
- For the garlic butter sauce:
- 60g unsalted butter, cubed and at room temperature
- 4 large cloves garlic, very finely minced (about 1½ tablespoons)
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon dried chilli flakes (optional, for gentle heat)
- 3 tablespoons fresh flat-leaf parsley, finely chopped, plus extra for serving
- 2 tablespoons reserved pasta cooking water
- Freshly ground black pepper, to taste
Directions
Step 1
Preheat your oven to 200°C/400°F and line a large baking tray with baking parchment. Spread your pumpkin cubes across the tray in a single layer, making sure they're not touching, as this is crucial for achieving those beautiful caramelised edges rather than steamed pumpkin. Drizzle with the olive oil, sprinkle over the salt, pepper, and cumin if using, then use your hands to toss everything together until each piece is beautifully coated. Roast for 20 to 25 minutes, turning halfway through, until the edges are golden brown and slightly crispy whilst the centres are tender enough to pierce easily with a fork.
Step 2
Whilst the pumpkin is roasting, bring a large pot of water to a rolling boil over high heat. This is the perfect time to prepare your garlic and parsley, as timing is everything with fresh pasta dishes. Once the water is bubbling vigorously, add the tablespoon of salt (don't be shy, the water should taste like the sea), then add your linguine, stirring immediately to prevent the strands from sticking together. Cook according to packet instructions, usually 8 to 10 minutes, until the pasta is al dente with just a slight bite in the centre.
Step 3
About 2 minutes before your pasta is ready, it's time to create the magic sauce. Heat the olive oil in a large, deep frying pan or sauté pan over medium heat until it shimmers but doesn't smoke. Add the minced garlic and chilli flakes if using, then cook for 60 to 90 seconds, stirring constantly with a wooden spoon, until the garlic turns a light golden colour and smells absolutely incredible. This is where most people go wrong, so watch it like a hawk because garlic can go from perfect to burnt in seconds, and burnt garlic tastes bitter and will ruin your dish.
Step 4
Just before draining your pasta, use a mug or ladle to scoop out about 100ml of the starchy pasta cooking water and set it aside. This liquid gold is packed with starch that will help create a silky sauce that clings to every strand. Drain the linguine in a colander, giving it a gentle shake, but don't rinse it because you want to keep that surface starch.
Step 5
Reduce the heat under your garlic pan to low, then add the cubed butter piece by piece, swirling the pan constantly as each piece melts into the garlic oil. This gentle approach creates an emulsified sauce rather than separated butter and oil. Once all the butter has melted and the sauce looks glossy and combined, add 2 tablespoons of your reserved pasta water and swirl again. The sauce should look creamy and slightly thickened, with a consistency similar to single cream.
Step 6
Add the drained linguine directly to your butter sauce, then use tongs or two forks to toss everything together for about 30 seconds, lifting and turning the pasta so every strand gets coated in that gorgeous garlic butter. If the sauce looks too thick or the pasta seems dry, add another tablespoon of pasta water and toss again. The pasta should glisten and look silky, not greasy or clumpy.
Step 7
Remove your roasted pumpkin from the oven (it should be golden, tender, and smelling sweet and nutty) and gently fold most of it through the pasta, reserving a few pieces for the top. Add the chopped parsley and toss everything one final time. Taste and adjust the seasoning with more salt and a generous grinding of black pepper. Remember, the pumpkin is naturally sweet, so you might need a bit more salt than you'd expect to balance those flavours perfectly.
Step 8
Divide the linguine between two warm pasta bowls, twirling it into neat nests if you're feeling fancy, then top with the reserved pumpkin pieces and an extra sprinkle of fresh parsley. Finish with a final drizzle of your best extra virgin olive oil and another crack of black pepper. Serve immediately whilst the pasta is piping hot and the butter is still glossy, because pasta waits for no one and tastes best when it's fresh from the pan.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Butter
The Prophet ﷺ liked butter and dates.
Garlic
The Messenger of Allah ﷺ said: He who eats of this plant (garlic) should not approach our mosque and should not harm us with the odour of garlic.
Pumpkin
And caused a squash plant to grow over him.
Olives
Eat of its oil and use it (the olives), for indeed it is from a blessed tree.
Olive Oil
Eat olive oil and use it on your hair and skin, for it comes from a blessed tree.
Water
The Prophet ﷺ drank Zamzam water while standing.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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