Roasted Pumpkin & Garlic Pasta
Make the most of pumpkin season with this pumpkin and garlic pasta sauce. It tastes like fall in a bowl and is all made in one pot! It’s the perfect midweek meal.
Servings: 4
Ingredients
- 1 lb pumpkin (3 cups) diced into medium sized pieces
- 2 garlic bulbs
- 2 sprigs rosemary
- 3 tbsp olive oil extra virgin
- 1/2 cup white wine
- 2 cups small pasta
- 3 cups chicken or vegetable stock
- 50 g parmesan grated
- salt and pepper to taste
Instructions
- Preheat oven: Preheat the oven to 200°C / 390°F
- Bake: Cut the top off the garlic bulb roughly 2cm down from the top so the cloves are exposed. Place the garlic, pumpkin and rosemary into an oven proof dish that is also stovetop safe and season with olive oil and a generous amount of salt and pepper. Bake for 45 minutes or until the pumpkin is soft and has slightly caramelised. Leave the garlic to cool then squeeze out the cloves. Remove the rosemary leaves from the stem.
- Cook pasta: On a high heat, add the chicken stock, white wine and pasta to the dish. Bring to a boil then reduce the heat to medium to keep at a slight boil. Cook for 15 minutes or until the pasta has cooked and 80% of the liquid has been absorbed. Add more chicken stock if needed.
- Serve: Take off the heat and stir through the parmesan. Serve immediately with an extra sprinkling of cheese.
Video
Notes
- Pumpkin – Kent, Jap, or butternut pumpkin all roast beautifully. Kent and Jap are naturally sweet with a soft texture, while butternut gives a slightly nuttier flavour. Choose whichever is in season and available
- Pasta – Short shapes like rigatoni, penne, or orecchiette hold onto the creamy pumpkin sauce best.
- Vegetable or chicken broth – Use vegetable broth to keep this recipe vegetarian, or chicken broth for a richer flavour.
- White wine – Adds brightness and depth to the sauce, but can easily be left out if preferred.
- Dairy free: Leave out the cheese if needed or replace with nutritional yeast!
Nutrition
Calories: 199kcal | Carbohydrates: 9g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 203mg | Potassium: 425mg | Fiber: 1g | Sugar: 4g | Vitamin A: 9753IU | Vitamin C: 11mg | Calcium: 178mg | Iron: 1mg
