Description
Indulge in the flavors of fall with this Roasted Pumpkin and Garlic Pasta, a comforting one-pot dish that embodies the essence of autumn. This easy-to-make recipe features sweet roasted pumpkin complemented by rich, caramelized garlic and fragrant rosemary, creating a creamy pasta sauce that’s perfect for cozy family dinners or festive gatherings. With just 5 minutes of prep time, it’s a quick weeknight solution that doesn’t compromise on flavor. Serve it warm as a delightful main course or alongside your favorite protein for a heartier meal. Enjoy every bite of this seasonal delicacy that is sure to become a staple in your dinner rotation.
Ingredients
- 500 g pumpkin (3 cups), 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 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. In a large oven-proof dish, combine pumpkin, garlic, and rosemary. Drizzle with olive oil, then season with salt and pepper.
- Roast for about 45 minutes until the pumpkin is soft and caramelized. Squeeze out the roasted garlic cloves and discard the skins.
- In a stovetop-safe pot, combine roasted pumpkin, garlic, rosemary leaves, chicken stock, white apple vinegar, and small pasta. Bring to a boil before reducing heat to medium; cook for about 15 minutes or until pasta is tender and most liquid is absorbed.
- Stir in grated parmesan cheese until melted. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 385
- Sugar: 5g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: For extra flavor, consider adding fresh herbs like basil or parsley before serving. Substitute parmesan with plant-based cheese for a vegan option. Store leftovers in an airtight container for up to three days or freeze for two months.