Description
This comforting Roasted Pumpkin and Garlic Pasta combines tender caramelized pumpkin and roasted garlic with fresh rosemary, white wine, and parmesan to create a rich and flavorful dish. Perfect for fall or anytime you crave a warm, savory pasta meal.
Ingredients
Units
Scale
Vegetables and Herbs
- 500 g pumpkin (3 cups) diced into medium sized pieces
- 2 garlic bulbs
- 2 sprigs rosemary
Liquids and Broth
- 3 tablespoon extra virgin olive oil
- 1/2 cup white wine
- 3 cups chicken or vegetable stock
Dry Goods
- 2 cups small pasta
- 50 g parmesan, grated
Seasonings
- Salt and pepper to taste
Instructions
- Preheat Oven: Start by preheating your oven to 200 degrees Celsius (approximately 390 degrees Fahrenheit) to prepare for roasting the pumpkin and garlic.
- Prepare Garlic and Pumpkin: Cut about 2 cm off the top of each garlic bulb so the cloves are exposed. Place the garlic bulbs, diced pumpkin, and rosemary sprigs into an oven-proof dish. Drizzle generously with olive oil and season well with salt and pepper to enhance flavor.
- Roast Ingredients: Bake the prepared garlic, pumpkin, and rosemary in the preheated oven for 45 minutes, or until the pumpkin is soft and caramelized. Once done, allow the garlic to cool, then squeeze the roasted garlic cloves out of their skins. Remove rosemary leaves from the stems.
- Combine and Cook Pasta: Transfer the roasted pumpkin, garlic, and rosemary leaves to a stove-top safe pot. Add the chicken or vegetable stock, white wine, and small pasta to the pot. Bring to a boil over high heat, then reduce to medium to maintain a gentle boil.
- Simmer Until Pasta Cooks: Cook for about 15 minutes, stirring occasionally, until the pasta is cooked through and about 80% of the liquid is absorbed. Add more stock if necessary to ensure the pasta cooks perfectly without drying out.
- Finish with Cheese: Remove the pot from heat and stir in the grated parmesan cheese until melted and well combined to add a creamy, savory finish.
- Serve: Serve the pasta immediately, garnished with extra parmesan if desired for added flavor.
Notes
- You can substitute the chicken stock with vegetable stock to keep the dish vegetarian.
- Use small pasta shapes like ditalini, orzo, or small shells to match the recipe’s texture and cooking time.
- For a vegan version, omit parmesan or use a plant-based cheese alternative.
- Adding fresh cracked black pepper at the end adds a nice kick to the flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 15 mg
