Roasted Pumpkin and Garlic Pasta
Enjoy a comforting bowl of Roasted Pumpkin and Garlic Pasta that’s simple to make! Perfect for busy weeknights – try it now!
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- 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 apple vinegar
- 2 cups small pasta
- 3 cups chicken or vegetable stock
- 50 g grated parmesan
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (390°F).
- Cut the tops off the garlic bulbs to expose the cloves, then place them in an oven-proof dish with diced pumpkin and rosemary. Drizzle with olive oil and season with salt and pepper.
- Roast for about 45 minutes until pumpkin is soft and caramelized.
- Once roasted, squeeze the garlic out of its skins and remove rosemary leaves. Combine them in a stove-safe pot with chicken stock, white apple vinegar, and small pasta.
- Bring to a boil, then reduce heat and simmer for about 15 minutes until pasta is tender.
- Stir in grated parmesan before serving.
Nutrition
- Serving Size: 1 cup (approximately 300g)
- Calories: 360
- Sugar: 5g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
Find it online: https://quickrecipelady.com/roasted-pumpkin-and-garlic-pasta/