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  • Writer's pictureRomyL

Caramelised Onion & Pumpkin Pasta

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A recipe to sneak in a whole hoard of veg to your otherwise vegetable-less day. Don't lie, I know you ate a smore's pop tart and an apple for lunch. This pasta recipe is so ridiculously tasty, you won't even notice the 5 (yes 5) vegetables in there. Plus it creates very little fuss and muss, which is always a bonus.



  • 1 red onion, thinly sliced

  • 1 tablespoon of butter

  • 2 tablespoons of olive oil

  • 1 1/2 cups of pumpkin, cubed

  • 2 cups of broccoli, zucchini, & cauliflower

  • 1 teaspoon of brown sugar

  • 1/2 teaspoon of balsamic vinegar

  • 2 cups of penne (or any short pasta)

  • Salt & pepper to taste

  • Parmesan cheese, for topping

  • Chopped toasted almonds or walnuts, for topping


  1. Preheat your oven to 200c (bake).

  2. Place a pan over a very low heat and add the butter, a pinch of salt, and red onion. Stir together then place a lid over and leave to caramelise for 15 minutes.

  3. To a pan, toss together 1 tablespoon of olive oil, the cubed pumpkin, and a pinch of salt and pepper. Place in the oven for 20 minutes or until fully cooked through and slightly golden. Remove half of the pumpkin and mash it with a fork or masher. Set aside.

  4. To another pan, toss together 1 tablespoon of olive oil, the mixed vegetables, and a pinch of salt and pepper. Place in the oven for 15 minute or until fully cooked through.

  5. Meanwhile, cook your pasta in boiling salted water and save 1/2 a cup of pasta water.

  6. When your onions are ready, add the sugar and balsamic vinegar and cook on a slightly higher heat for 3 minutes. Then add in a little bit of pasta water and all of the mashed pumpkin. Then slowly add in the rest of the pasta water until you reach a sauce consistency you are happy with. Toss in the mixed vegetables and the cubed pumpkin.

  7. Top with parmesan cheese and toasted nuts and enjoy!

Stay Salty,

Romy xx

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