Description
Indulge in the warmth of fall with this delightful Roasted Pumpkin and Garlic Pasta. This one-pot dish is a perfect blend of creamy pumpkin sauce and roasted garlic, making it a comforting meal for chilly evenings or busy weeknights. Not only is it easy to prepare, but its nutritious ingredients like pumpkin and garlic ensure that even picky eaters will love it. The recipe can also be made ahead of time, allowing you to enjoy a delicious meal without the fuss. Get ready to savor every bite of this wholesome autumn-inspired dish!
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 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 45 minutes until the pumpkin is soft.
- Transfer the roasted pumpkin, squeezed garlic cloves, and rosemary into a stove-safe pot. Add chicken or vegetable stock, white grape juice, and small pasta.
- Bring to a boil over high heat, then reduce to medium heat for about 15 minutes until the pasta is tender. If needed, add more broth to avoid dryness.
- Remove from heat and stir in grated parmesan until melted. Serve hot.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 410
- Sugar: 5g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 10mg