Description

Indulge in the essence of fall with this Roasted Pumpkin and Garlic Pasta. This comforting, one-pot dish features creamy pumpkin sauce infused with sweet roasted garlic, making it a delightful choice for busy weeknights or festive gatherings. The rich flavors are balanced with fresh herbs and topped with Parmesan, creating a nourishing meal that is sure to impress family and friends. Easy to prepare and packed with seasonal goodness, this recipe captures the warmth of autumn in every bite.

Ingredients

Scale

500 g (3 cups) diced pumpkin
2 garlic bulbs
2 sprigs rosemary
3 tbsp extra virgin olive oil
1/2 cup white apple vinegar
2 cups small pasta (such as penne)
3 cups chicken or vegetable stock
50 g grated Parmesan cheese
Salt and pepper to taste

Instructions

Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit).
Cut the tops off the garlic bulbs to expose the cloves and place them in an oven-proof dish with the diced pumpkin and rosemary. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes until soft and caramelized.
Once cooled, squeeze out the roasted garlic cloves and remove rosemary leaves from stems. Combine garlic, pumpkin, rosemary leaves, chicken stock, white apple vinegar, and small pasta in a stove-top safe pot.
Bring to a boil over high heat, then reduce to medium heat for about 15 minutes until pasta is tender and most liquid is absorbed. Add more stock if needed.
Stir in grated Parmesan cheese until melted and serve immediately.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cup (approximately 250g)
Calories: 315
Sugar: 4g
Sodium: 450mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 9g
Cholesterol: 5mg

Keywords: For a vegan version, substitute Parmesan cheese with plant-based alternatives or nutritional yeast. Feel free to add other seasonal vegetables like butternut squash for added flavor.