Description
This Roasted Pumpkin and Garlic Pasta is a comforting autumn-inspired dish that combines caramelized roasted pumpkin and garlic with tender pasta cooked in a flavorful broth. Infused with fresh rosemary and finished with grated parmesan, this recipe delivers a rich, hearty meal perfect for cozy dinners.
Ingredients
Units
Scale
Main Ingredients
- 500 g pumpkin (3 cups), diced into medium-sized pieces
- 2 garlic bulbs
- 2 sprigs rosemary
- 3 tablespoons extra virgin olive oil
- 1/2 cup white wine
- 2 cups small pasta
- 3 cups chicken or vegetable stock
- 50 g parmesan, grated
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit) to prepare for roasting.
- Prepare Vegetables: Cut about 2 cm off the top of each garlic bulb to expose the cloves. Place the garlic bulbs, diced pumpkin, and rosemary sprigs in an ovenproof dish. Drizzle with olive oil and season generously with salt and pepper.
- Roast: Bake the garlic, pumpkin, and rosemary in the preheated oven for 45 minutes or until the pumpkin is soft and slightly caramelized on the edges.
- Extract Garlic and Rosemary: Once roasted, allow the garlic to cool, then squeeze the soft cloves out of the skins. Remove the rosemary leaves from the stems and discard the stems.
- Cook Pasta: Transfer the roasted pumpkin, garlic cloves, and rosemary leaves into a stove-safe pot. Add the chicken or vegetable stock, white wine, and pasta. Bring the mixture to a boil over high heat, then reduce to medium heat to maintain a gentle boil. Cook for 15 minutes or until the pasta is tender and about 80% of the liquid has been absorbed, adding more stock if needed to avoid drying out.
- Finish and Serve: Remove the pot from heat and stir in the grated parmesan cheese until melted and combined. Serve the pasta immediately, garnished with extra parmesan if desired.
Notes
- Use vegetable stock instead of chicken stock to make this recipe suitable for vegetarians.
- To enhance the flavor, choose a good-quality white wine that you enjoy drinking.
- If you prefer a creamier texture, add a splash of cream or mascarpone when stirring in the parmesan.
- Small pasta shapes like ditalini or orzo work best as they cook evenly and absorb the flavors well.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 2 days.
- For a vegan version, omit the parmesan or substitute with a vegan cheese alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 10 mg