Description
Indulge in the essence of autumn with this Roasted Pumpkin and Garlic Pasta. This comforting dish combines creamy pumpkin sauce infused with roasted garlic, creating a rich flavor profile that warms your soul. Perfect for busy weeknights or cozy gatherings, this one-pot recipe is easy to prepare and delivers on taste without the fuss of extensive cleanup.
Ingredients
Scale
- 500 g pumpkin, diced
- 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 parmesan, 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 an oven-proof dish with diced pumpkin and rosemary. Drizzle with olive oil, season with salt and pepper, then roast for about 45 minutes until soft.
- Once roasted, squeeze garlic into a stove-safe pot, add roasted pumpkin pieces along with rosemary leaves. Pour in stock and vinegar, add pasta, bring to a boil.
- Reduce heat to medium and simmer for about 15 minutes until pasta is tender. Stir in parmesan until melted.
- Serve warm, garnished with extra cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg