Description

This roasted pumpkin and garlic pasta combines rich, caramelized flavors with creamy texture and aromatic herbs. A perfect blend of comfort and elegance, it’s an ideal choice for cozy dinners or hearty lunch meals.

Ingredients

500 g pumpkin, diced into medium-sized pieces (about 3 cups)

2 garlic bulbs

2 sprigs rosemary

3 tablespoons extra virgin olive oil

½ cup white wine

2 cups small pasta (such as ditalini or macaroni)

3 cups chicken or vegetable stock

50 g parmesan, grated

Salt and pepper, to taste

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Instructions

Preheat the oven to 200°C (390°F).
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 for 45 minutes or until the pumpkin is soft and slightly caramelized.
Let the garlic cool, then squeeze out the softened cloves. Remove rosemary leaves from the stems.
Transfer the roasted pumpkin, garlic, and rosemary leaves to a large pot.
Add the stock, white wine, and pasta to the pot. Bring to a boil over high heat.
Reduce to a gentle boil (medium heat) and cook for about 15 minutes, or until the pasta is cooked and most of the liquid is absorbed. Add more stock if needed.
Remove from heat and stir in the grated parmesan.
Serve hot with extra parmesan sprinkled on top.

Notes

Use butternut or acorn squash as a substitute for pumpkin.
Try thyme, sage, or oregano in place of rosemary.
Add chili flakes or cayenne pepper for a spicy version.
Stir in cream or mascarpone for a creamier texture.
Use plant-based parmesan and stock for a vegan version.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Main Dish
Method: Roasting, Simmering
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 420 kcal
Sugar: 5 g
Sodium: 580 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 4 g
Protein: 13 g
Cholesterol: 15 mg