Description
Indulge in the flavors of fall with our Roasted Pumpkin and Garlic Pasta, a comforting one-pot dish that brings warmth and satisfaction to any table. This recipe combines the rich sweetness of roasted pumpkin with the aromatic allure of garlic, creating a creamy sauce that’s perfect for cozy weeknight dinners or intimate gatherings. Easy to prepare and bursting with seasonal flavors, this pasta is sure to become a beloved addition to your meal rotation. Serve it up with fresh herbs, nuts, or cheese for added texture and taste, and enjoy every delicious bite!
Ingredients
- 500 g pumpkin (diced)
- 2 garlic bulbs
- 3 tbsp extra virgin olive oil
- 1/2 cup white apple vinegar
- 2 cups small pasta
- 3 cups chicken or vegetable stock
- 50 g grated parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (390°F).
- Slice the tops off the garlic bulbs. Place them along with diced pumpkin in a large ovenproof dish. Drizzle with olive oil, season with salt and pepper, and roast for about 45 minutes until soft and caramelized.
- Once roasted, squeeze the garlic cloves from their skins into a stove-safe pot. Add roasted pumpkin, rosemary leaves, chicken stock, white apple vinegar, and small pasta. Bring to a boil.
- Reduce heat to medium and simmer for about 15 minutes until pasta is tender and most liquid is absorbed.
- Remove from heat and stir in grated parmesan cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Use sugar pumpkins or butternut squash for best results. Feel free to add spinach or kale for extra nutrition. Swap out parmesan for a dairy-free cheese alternative if desired.