Roasted Pumpkin and Garlic Pasta
Embrace the flavors of fall with this Roasted Pumpkin and Garlic Pasta, a delightful one-pot dish that captures the essence of the season. Creamy, savory, and infused with aromatic garlic and rosemary, this pasta is perfect for busy weeknights. With minimal cleanup and a rich taste, it will become a family favorite in no time.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 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 parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (390°F).
- Cut the tops off the garlic bulbs to expose the cloves. Place garlic, pumpkin, and rosemary in an oven-proof dish; drizzle with olive oil and season with salt and pepper. Bake for 45 minutes until pumpkin is soft and caramelized. Let cool; squeeze out garlic cloves and remove rosemary leaves.
- In a stovetop-safe pot, combine roasted garlic, pumpkin, rosemary leaves, chicken stock, white apple vinegar, and pasta. Bring to a boil, then reduce heat to medium. Cook for 15 minutes until pasta is tender and most liquid is absorbed; add more stock if needed.
- Remove from heat and stir in parmesan cheese. Serve immediately with extra cheese on top.
Nutrition
- Serving Size: 1/4 of recipe (approximately 350g)
- Calories: 410
- Sugar: 8g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 8mg
Find it online: https://savorysofia.com/roasted-pumpkin-and-garlic-pasta/