Roasted Pumpkin and Garlic Pasta
Indulge in the warmth of autumn with Roasted Pumpkin and Garlic Pasta, a comforting one-pot dish that brings together the rich flavors of roasted pumpkin and aromatic garlic. This recipe is perfect for cozy weeknight dinners or gatherings with family and friends. The creamy sauce, enhanced by fresh herbs, creates a delightful flavor profile that’s sure to become a seasonal favorite. Quick to prepare and easy to clean up, this pasta dish highlights the best of fall produce while providing a satisfying meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 500 g pumpkin (diced)
- 2 garlic bulbs
- 3 tbsp olive oil (extra virgin)
- ½ 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).
- Slice the tops off garlic bulbs and place them in an oven-proof dish with diced pumpkin and rosemary. Drizzle with olive oil, season with salt and pepper, and roast for about 45 minutes.
- In a stove-safe pot, combine roasted garlic, pumpkin, rosemary leaves, chicken stock, white apple vinegar, and small pasta. Boil over high heat, then reduce to medium until pasta is cooked (about 15 minutes).
- Stir in grated parmesan cheese before serving.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
Find it online: https://chefangelina.com/roasted-pumpkin-and-garlic-pasta/