When the evenings draw in and the leaves start to fall, there’s nothing better than a bowl of creamy, cosy pasta. This roasted pumpkin and mascarpone fusilli recipe is everything we love about autumn on a plate — rich, silky, and full of Italian warmth.
It’s simple to make, bursting with seasonal flavour, and perfect with a chilled can of Vinca Organic White Wine. Whether you’re cooking for a weeknight supper or a lazy Sunday lunch, this dish brings that golden-hour Sicilian feeling straight to your kitchen.
Roasted Pumpkin and Mascarpone Fusilli
Ingredients
1 onion, roughly chopped
4 cloves of garlic, whole with skin on
500g pumpkin or squash, peeled and cut into large chunks
Large sprig of thyme
1 tsp of ground nutmeg
25g of salted butter
2 tbsp tomato purée
4 tbsp of mascarpone
30g grated Parmesan, extra for serving
Method
- Start by preheating the oven to 170fan.
- In a large baking tray add the onion, garlic cloves, pumpkin, thyme and nutmeg. Season well with salt and pepper then add a good glug of olive oil. Stir everything together then place into the oven and roast for 30-35 minutes until the pumpkin is completely soft.
- When the pumpkin is nearly cooked through, place a large pan of well salted water on to boil.
- Remove the pumpkin once cooked and squeeze the flesh from the garlic and discard the skins. Remove any large thyme sprigs then tip the contents of the pan into a food processor or blender. Add the butter, tomato puree and mascarpone.
Blend until completely smooth and pour into a small pan and turn on a very low heat to stay warm.
- Add the fusilli to the pan and cook according to the instructions on the packet until al-dente.
- Drain the fusilli, saving back a little pasta water. Pour the pasta back into the pan and then add the blended sauce and a splash of pasta water.
- Sprinkle over the Parmesan and then toss or stir over the heat for 30 seconds until everything is combined. Add small splashes of pasta water to loosen down to create a glossy sauce that coats the fusilli.
- Divide between two bowls and finish with an extra grating over Parmesan over the top.
Wine Pairing: What to Drink with Pumpkin Pasta
This roasted pumpkin and mascarpone fusilli is rich, sweet, and buttery — so it needs a wine that’s bright, zesty, and fresh to balance it.
We recommend pairing it with our Vinca Organic White Wine, made from Sicilian Catarratto grapes. Its notes of citrus, white peach, and almond cut through the richness of the mascarpone perfectly.
If you prefer something pink, our Pale Rosé is also delicious here — the gentle red fruit notes and dry finish make it an elegant match for autumnal flavours.