Description
Savor the warm flavors of autumn with our Roasted Pumpkin and Garlic Pasta. This delightful one-pot dish combines the earthy sweetness of roasted pumpkin with the rich, aromatic notes of garlic, creating a comforting meal that’s perfect for weeknight dinners or special gatherings. With its creamy texture and vibrant taste, this pasta is not only easy to prepare but also adaptable to your pantry staples. Each bite delivers the essence of fall, making it a must-try recipe for any pasta lover.
Ingredients
Scale
- 500 g pumpkin (diced)
- 2 garlic bulbs
- 3 tbsp extra virgin olive oil
- 1/2 cup white wine
- 2 cups small pasta
- 3 cups chicken or vegetable stock
- 50 g parmesan (grated)
Instructions
- Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit).
- Cut the tops off the garlic bulbs and place them with diced pumpkin and rosemary in a large oven-proof dish. Drizzle with olive oil, salt, and pepper.
- Roast in the oven for about 45 minutes until soft and caramelized.
- Once cooled, squeeze out the garlic cloves into a pot, add roasted pumpkin and rosemary leaves.
- Pour in chicken stock and white wine, then add pasta. Bring to a boil, reduce heat, and simmer for about 15 minutes until pasta is cooked al dente.
- Stir in grated parmesan before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg