Roasted Pumpkin and Garlic Pasta
Indulge in the cozy flavors of fall with this Roasted Pumpkin and Garlic Pasta. This delightful one-pot dish combines the sweetness of roasted pumpkin with the rich depth of garlic, creating a creamy sauce that envelops your pasta perfectly. Ideal for a quick weeknight dinner or an elegant weekend meal, this recipe is easy to prepare and sure to impress. With minimal cleanup required, you can enjoy a warm bowl of comfort without the hassle.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 500 g diced pumpkin
- 2 garlic bulbs
- 2 sprigs rosemary
- 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 oven to 200 degrees Celsius (390 degrees Fahrenheit).
- Cut the tops off the garlic bulbs, exposing the cloves, and place them alongside the pumpkin in a large oven-proof dish with rosemary.
- Drizzle with olive oil and season with salt and pepper before roasting for 45 minutes until tender.
- Transfer roasted ingredients to a stove-safe pot, add stock and pasta, then bring to a boil.
- Reduce heat and cook for about 15 minutes until pasta is tender and liquid is mostly absorbed.
- Stir in grated parmesan before serving.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 410
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg