Description
Indulge in the flavors of fall with this delightful Roasted Pumpkin and Garlic Pasta. This creamy, comforting dish combines the rich sweetness of roasted pumpkin with the aromatic essence of garlic, creating a perfect harmony in every bite. Ideal for weeknight dinners or cozy gatherings, it’s a one-pot wonder that requires minimal cleanup, making it as convenient as it is delicious. With just a handful of ingredients and simple preparation steps, you’ll have a hearty meal ready in no time. Whether served as a main course or paired with fresh salads and bread, this pasta is sure to impress.
Ingredients
Scale
- 500 g pumpkin (diced)
- 2 garlic bulbs
- 3 tbsp olive oil (extra virgin)
- 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 degrees Celsius (390 degrees Fahrenheit).
- Cut the tops off the garlic bulbs and place them with diced pumpkin and rosemary in a baking dish. Drizzle with olive oil, season with salt and pepper, and roast for about 45 minutes until soft.
- Allow garlic to cool, squeeze out the cloves, and mix with pumpkin and rosemary in a large pot.
- Add chicken stock, white apple vinegar, and pasta to the pot. Bring to a boil, then simmer for about 15 minutes until pasta is tender.
- Stir in grated parmesan cheese until well combined. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking/Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 410
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg