Description
Delight in the flavors of fall with this Roasted Pumpkin and Garlic Pasta, a one-pot wonder that combines the natural sweetness of roasted pumpkin and garlic into a creamy, comforting sauce. This dish is perfect for busy weeknights or cozy family dinners, allowing you to embrace the richness of seasonal ingredients without the fuss of multiple pots. With its versatility, you can easily customize it to suit your taste by adding extra vegetables or swapping out the pasta type. This easy recipe not only showcases the essence of autumn but also makes cleanup a breeze!
Ingredients
Scale
- 500 g pumpkin (3 cups), diced
- 2 garlic bulbs
- 2 sprigs rosemary
- 3 tbsp olive oil (extra virgin)
- 1/2 cup white apple vinegar
- 2 cups small pasta
- 3 cups chicken or vegetable stock
- 50 g parmesan cheese (grated)
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (390°F). Cut the tops off the garlic bulbs and place them in a large oven-proof dish with the diced pumpkin and rosemary. Drizzle with olive oil and season with salt and pepper.
- Roast for about 45 minutes until the pumpkin is soft and slightly caramelized. Squeeze out the garlic cloves from their skins.
- In a stove-top safe pot, combine the roasted pumpkin, garlic, rosemary leaves, chicken stock, white apple vinegar, and small pasta. Bring to a boil, then reduce heat and cook for about 15 minutes until pasta is tender.
- Remove from heat and stir in grated parmesan before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 355
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 6mg