Description
Indulge in the flavors of fall with our Roasted Pumpkin & Garlic Pasta, a cozy one-pot dish that combines creamy pumpkin and aromatic garlic. This recipe is not only simple to prepare but also offers a rich, satisfying experience perfect for weeknight dinners or festive gatherings. The sweetness of roasted pumpkin blended with savory garlic creates a delightful sauce that coats your pasta beautifully. It’s an ideal way to celebrate seasonal ingredients while enjoying a healthy meal packed with nutrients. Gather your loved ones around the table and relish this comforting dish that embodies the essence of autumn.
Ingredients
- 1 lb pumpkin (3 cups, diced)
- 2 garlic bulbs
- 2 sprigs rosemary
- 3 tbsp 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.
- Cut the tops off the garlic bulbs to expose the cloves. Place them in an oven-proof dish with diced pumpkin and rosemary. Drizzle with olive oil and season with salt and pepper.
- Bake for about 45 minutes until the pumpkin is soft and caramelized. Let the garlic cool before squeezing out the cloves.
- In the same dish, add chicken stock, white apple vinegar, and pasta. Bring to a boil, then reduce heat and cook for approximately 15 minutes until pasta is tender.
- Remove from heat, stir in grated parmesan until melted, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 380
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Feel free to use any small pasta shape you prefer. Substitute rosemary with sage or thyme if desired. For a vegan option, omit parmesan or use a plant-based alternative.