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Roasted Pumpkin and Garlic Pasta

Roasted Pumpkin and Garlic Pasta

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If you’re in search of a comforting and seasonal meal, look no further than Roasted Pumpkin and Garlic Pasta. This one-pot dish captures the heart of autumn with its creamy pumpkin sauce and sweet roasted garlic. The blend of flavors creates a satisfying experience that warms you from the inside out, making it perfect for both busy weeknights and family gatherings. With minimal cleanup required, you can spend more time enjoying your meal with loved ones. Plus, it’s versatile enough to suit various dietary preferences. Once you try this delightful recipe, it’s sure to become a go-to favorite!

Ingredients

Scale
  • 500 g pumpkin, diced
  • 2 garlic bulbs
  • 3 tbsp olive oil, extra virgin
  • 1/2 cup white grape juice
  • 2 cups small pasta
  • 3 cups chicken or vegetable stock
  • 50 g parmesan, grated
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 200 degrees Celsius (390 degrees Fahrenheit). In an oven-proof dish, toss diced pumpkin, garlic bulbs (top cut off), olive oil, salt, and pepper. Roast for about 45 minutes until soft.
  2. Squeeze roasted garlic into a pot, remove rosemary leaves from sprigs, and add pumpkin mixture. Pour in chicken stock and white grape juice.
  3. Add pasta; bring to a boil then reduce heat; cook for about 15 minutes until pasta is al dente.
  4. Stir in grated parmesan until melted. Serve hot.

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