Description
This roasted pumpkin and garlic pasta is a comforting and flavorful dish featuring caramelized pumpkin, roasted garlic, and fresh rosemary. Cooked together with pasta and finished with Parmesan cheese, this recipe offers a rich, creamy sauce with a hint of white wine, perfect for an easy yet elegant meal.
Ingredients
Scale
Roasted Pumpkin & Garlic
- 1 lb pumpkin (3 cups) diced into medium sized pieces
- 2 garlic bulbs
- 2 sprigs rosemary
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Cooking & Serving
- 1/2 cup white wine
- 2 cups small pasta (such as rigatoni, penne, or orecchiette)
- 3 cups chicken or vegetable stock
- 50 g Parmesan cheese, grated
Instructions
- Preheat oven: Preheat your oven to 200°C / 390°F to prepare for roasting the pumpkin and garlic.
- Bake the pumpkin and garlic: Cut approximately 2cm off the top of the garlic bulbs to expose the cloves. Place the garlic, diced pumpkin, and rosemary sprigs into an ovenproof and stovetop-safe dish. Drizzle with olive oil and season generously with salt and pepper. Roast in the oven for 45 minutes, or until the pumpkin is tender and slightly caramelized. Let the garlic cool before squeezing out the roasted cloves. Remove rosemary leaves from the stems.
- Cook the pasta: Place the dish on the stovetop over high heat and add the chicken or vegetable stock, white wine, and pasta. Bring to a boil, then reduce heat to medium to maintain a gentle boil. Cook for 15 minutes, or until the pasta is tender and about 80% of the liquid is absorbed. Add more stock if necessary to ensure the pasta cooks evenly and the sauce remains creamy.
- Finish and serve: Remove the dish from heat and stir in the grated Parmesan cheese until melted and well combined. Serve immediately, optionally garnishing with additional Parmesan cheese for extra flavor.
Notes
- Pumpkin – Kent, Jap, or butternut pumpkin all roast beautifully. Kent and Jap pumpkins are naturally sweet with a soft texture, while butternut has a slightly nuttier flavor. Choose whichever is in season and available.
- Pasta – Short pasta shapes like rigatoni, penne, or orecchiette hold the creamy pumpkin sauce best.
- Broth – Use vegetable broth to keep the dish vegetarian, or chicken broth for a richer flavor.
- White wine adds brightness and depth to the sauce but can be omitted if preferred.
- Dairy-free option: Omit the cheese or substitute with nutritional yeast for a similar cheesy flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 15 mg
