Description
Indulge in the warmth of autumn with this creamy Roasted Pumpkin and Garlic Pasta. This one-pot dish brings together the sweet, roasted flavors of pumpkin and garlic, creating a comforting meal that’s perfect for busy weeknights or family gatherings.
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 parmesan cheese (grated)
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (390°F).
- Prepare garlic by cutting the tops off each bulb, exposing the cloves. In an oven-proof dish, combine diced pumpkin, garlic bulbs, and rosemary. Drizzle with olive oil and season with salt and pepper. Bake for about 45 minutes until tender and caramelized.
- In a stovetop-safe pot, mix roasted pumpkin, garlic cloves, rosemary leaves, chicken stock, white grape juice, and small pasta. Bring to a boil, then reduce heat to medium-low and simmer for about 15 minutes until pasta is cooked through.
- Remove from heat and stir in grated parmesan until melted into a creamy sauce.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg