Roasted Pumpkin and Garlic Pasta
Embrace the flavors of fall with this delightful Roasted Pumpkin and Garlic Pasta. This one-pot dish combines sweet roasted pumpkin, aromatic garlic, and al dente pasta for a comforting meal that’s ready in under an hour. Perfect for busy weeknights, it’s rich in flavor and sure to please everyone at the table!
- 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 (diced into medium pieces)
- 2 garlic bulbs
- 2 sprigs fresh 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 grated parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (390°F). Cut the tops off the garlic bulbs, exposing the cloves. In an oven-proof dish, combine garlic, pumpkin, and rosemary; drizzle with olive oil and season with salt and pepper. Roast for 45 minutes until soft and caramelized. Allow to cool slightly before squeezing out garlic cloves and removing rosemary leaves.
- Transfer roasted garlic, pumpkin, and rosemary to a stovetop-safe pot. Add chicken stock, white apple vinegar, and pasta. Bring to a boil, then reduce heat to medium. Cook for about 15 minutes until pasta is tender and most liquid is absorbed; add more stock if necessary.
- Remove from heat and stir in grated parmesan. Serve immediately with additional cheese if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 10mg
Find it online: https://tastyamelia.com/roasted-pumpkin-and-garlic-pasta/