Description
Indulge in the comforting flavors of fall with this Roasted Pumpkin and Garlic Pasta, a delightful one-pot meal that’s perfect for busy weeknights or cozy gatherings. This recipe combines the earthy sweetness of roasted pumpkin with the aromatic richness of garlic, creating a satisfying dish that warms both the body and soul. With minimal cleanup required, you can savor every bite without the hassle.
Ingredients
Scale
- 500 g diced pumpkin
- 2 garlic bulbs
- 2 sprigs rosemary
- 3 tbsp extra virgin olive oil
- ½ cup white apple vinegar
- 2 cups small pasta (such as penne)
- 3 cups chicken or vegetable stock
- 50 g grated parmesan cheese
- 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 in a large oven-proof dish with the diced pumpkin and rosemary. Drizzle with olive oil, season with salt and pepper, and roast for about 45 minutes until softened.
- Once roasted, squeeze the garlic from its skins, discard the skins, and transfer everything to a stove-safe pot.
- Add chicken stock, white apple vinegar, and pasta to the pot. Bring to a boil, then reduce heat to medium. Cook for about 15 minutes until pasta is tender and liquid is mostly absorbed.
- Remove from heat, stir in grated parmesan cheese, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 410
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg