Description

Indulge in the warmth of fall with this Roasted Pumpkin and Garlic Pasta, a delightful dish that combines the sweetness of roasted pumpkin with the aromatic richness of garlic. Perfect for busy weeknights or family gatherings, this one-pot meal is not only quick and easy to prepare but also incredibly satisfying. The creamy pumpkin sauce, infused with rosemary, creates a comforting flavor that appeals to both kids and adults. Enjoy the cozy aroma as you bring this deliciously hearty pasta to your dinner table—it’s like a warm hug in a bowl!

Ingredients

Scale

500 g pumpkin (3 cups), diced
2 garlic bulbs
2 sprigs rosemary
3 tbsp extra virgin olive oil
1/2 cup white grape juice
2 cups small pasta
3 cups chicken or vegetable stock
50 g grated parmesan cheese (or nutritional yeast for vegan option)
Salt and pepper to taste

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Instructions

Preheat oven to 200 degrees Celsius (390 degrees Fahrenheit). Cut the tops off the garlic bulbs and place them with diced pumpkin and rosemary in an oven-proof dish. Drizzle with olive oil, season with salt and pepper, and roast for about 45 minutes until tender.
In a pot, combine roasted vegetables, chicken or vegetable stock, white grape juice, and pasta. Bring to a boil, then reduce heat to medium and cook for about 15 minutes until pasta is tender.
Stir in grated parmesan cheese until melted. Serve immediately.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 450mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 6g
Protein: 10g
Cholesterol: 5mg