Roasted Pumpkin and Garlic Pasta
Cozy up this fall with a delightful bowl of Roasted Pumpkin and Garlic Pasta. This recipe beautifully marries the sweet, earthy flavors of roasted pumpkin with the aromatic essence of garlic, creating a creamy sauce that wraps around your favorite pasta. Perfect for busy weeknights or family gatherings, this one-pot meal is quick to prepare and fills your kitchen with an irresistible aroma. With minimal cleanup and maximum flavor, this dish is bound to become a seasonal favorite in your home.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- 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 grape juice
- 2 cups small pasta
- 3 cups chicken or vegetable stock
- 50 g grated parmesan
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (390°F).
- Cut the tops off the garlic bulbs to expose the cloves. In an oven-proof dish, combine garlic, diced pumpkin, and rosemary. Drizzle with olive oil and season with salt and pepper. Roast for about 45 minutes until soft and caramelized.
- Transfer roasted ingredients into a stove-safe pot. Add chicken stock, white grape juice, and pasta. Bring to a boil, then reduce to medium heat and cook for about 15 minutes until pasta is tender.
- Stir in grated parmesan until melted and creamy. Serve warm.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 380
- Sugar: 7g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg