Roasted Pumpkin and Garlic Pasta
If you’re seeking a dish that embodies the warmth and flavors of fall, look no further than Roasted Pumpkin and Garlic Pasta. This one-pot wonder combines creamy pumpkin with caramelized garlic and aromatic rosemary, creating a comforting meal perfect for busy weeknights or family gatherings. With minimal cleanup and straightforward preparation, you can enjoy a wholesome bowl of pasta that feels like a warm hug after a long day. It’s an easy recipe that invites creativity—customize it with your favorite vegetables or spices to make it uniquely yours!
- 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 cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (390°F). Cut the tops off the garlic bulbs and place them with pumpkin pieces and rosemary in an oven-safe dish. Drizzle with olive oil, season with salt and pepper, and roast for about 45 minutes until caramelized.
- Once roasted, squeeze the sweet garlic cloves from their skins.
- In a stove-safe pot, combine the roasted pumpkin, garlic, rosemary leaves, chicken stock, white grape juice, and small pasta. Bring to a boil then reduce heat; simmer for about 15 minutes until pasta absorbs most liquid.
- Stir in grated parmesan until melted through. Serve immediately with an extra sprinkle of cheese on top.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg