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Creamy Parmesan Orecchiette in a bowl with fork.

Creamy Parmesan Orecchiette with Butternut Squash and Broccolini


Creamy Parmesan Orecchiette! With roasted butternut squash and broccolini, tossed with a light Parmesan cream / thyme / garlic sauce and sprinkled with pumpkin seeds. Pasta perfection!



For the Sauce:

  • 3 tablespoons butter
  • 2 cloves garlic
  • 12 teaspoons fresh thyme leaves, minced
  • 3 tablespoons flour
  • 1/2 cup white wine (optional)
  • 23 cups chicken or vegetable broth, or milk
  • 1/4 cup Parmesan cheese
  • lemon juice to taste
  • salt to taste

For the Pasta:

  • 16 ounces orecchiette (I used DeLallo whole wheat orecchiette)
  • 3 cups cubed butternut squash
  • 3 cups broccolini
  • olive oil, salt, and pepper
  • pumpkin seeds
  • additional Parmesan cheese


  1. SAUCE: Melt the butter over medium heat. Add the garlic and thyme and saute until soft. Add the flour and whisk until smooth – let it cook for a few minutes to avoid a floury taste. Add the wine and whisk to incorporate. Add the broth or milk, 1/2 cup at a time, and whisk to incorporate. When thickened slightly, add more liquid. Finish with the Parmesan cheese, lemon juice, and salt to taste. Sauce should be smooth and light.
  2. VEGETABLES: Place the veggies on two separate baking sheets. Drizzle with a little olive oil, salt, and pepper, and roast at 400 degrees for about 20-30 minutes, until tender but not falling apart.
  3. PASTA: Cook the pasta according to package directions. Set aside.
  4. FINISH: Toss everything together (sauce, pasta, vegetables, additional broth as needed to keep it loose) and top generously with pumpkin seeds and Parmesan cheese. Season with salt and pepper.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Cuisine: Italian

Keywords: parmesan pasta, orecchiette, broccolini, squash