Roasted Pumpkin and Garlic Pasta
Indulge in the comforting flavors of fall with this Roasted Pumpkin and Garlic Pasta. This one-pot wonder combines the rich sweetness of roasted pumpkin with the mellow depth of garlic, creating a creamy sauce that’s both wholesome and satisfying. Perfect for busy weeknights or cozy family gatherings, this dish is simple to prepare and easy to clean up, allowing you to spend more time enjoying your meal with loved ones. With just a handful of nutritious ingredients and minimal prep time, you’ll have a delicious autumn-inspired meal ready in no time.
- 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 olive oil (extra virgin)
- 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 your oven to 200°C (390°F). Cut the tops off the garlic bulbs and place them with diced pumpkin and rosemary in an oven-proof dish. Drizzle with olive oil, season with salt and pepper, and roast for about 45 minutes until the pumpkin is tender.
- Squeeze out roasted garlic cloves into a stove-safe pot along with roasted pumpkin and rosemary leaves. Add chicken or vegetable stock and white grape juice, then bring to a boil.
- Stir in small pasta, reduce heat, and simmer for about 15 minutes until the pasta is tender and most liquid is absorbed.
- Remove from heat, stir in grated parmesan, serve immediately garnished with extra cheese if desired.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
Find it online: https://dinnerplatesnow.com/roasted-pumpkin-and-garlic-pasta/