Description
A comforting and flavorful roasted pumpkin and garlic pasta recipe featuring caramelized pumpkin, roasted garlic, and rosemary cooked with short pasta in a savory broth and white wine sauce, finished with Parmesan cheese.
Ingredients
Scale
Main Ingredients
- 1 lb pumpkin (3 cups) diced into medium sized pieces
- 2 garlic bulbs
- 2 sprigs rosemary
- 3 tbsp extra virgin olive oil
- 1/2 cup white wine
- 2 cups small pasta
- 3 cups chicken or vegetable stock
- 50 g grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat the oven to 200°C / 390°F to prepare for roasting the pumpkin and garlic.
- Bake: Cut the top off each garlic bulb about 2cm to expose the cloves. Place the garlic bulbs, diced pumpkin, and rosemary sprigs into an ovenproof dish suitable for stovetop use. Drizzle with olive oil and season generously with salt and pepper. Bake for 45 minutes until the pumpkin is tender and caramelized. Let the garlic cool, then squeeze out the roasted cloves. Remove rosemary leaves from the stems.
- Cook pasta: On the stovetop over high heat, add the chicken or vegetable stock, white wine, and pasta directly into the baking dish. Bring to a boil, then reduce heat to medium to maintain a gentle boil. Cook for 15 minutes until the pasta is cooked through and about 80% of the liquid has been absorbed. Add extra stock if necessary to finish cooking the pasta.
- Serve: Remove the dish from the heat and stir in the grated Parmesan cheese. Serve immediately with an extra sprinkling of Parmesan on top for added flavor.
Notes
- Pumpkin – Kent, Jap, or butternut pumpkin all roast well. Kent and Jap pumpkins are naturally sweet with a soft texture, while butternut offers a nuttier flavor. Use whichever is in season or available.
- Pasta – Short pasta shapes like rigatoni, penne, or orecchiette work best to hold the creamy pumpkin sauce.
- Broth – Use vegetable stock to keep the dish vegetarian or chicken stock for richer flavor.
- White wine – Adds brightness and depth but can be omitted if preferred.
- Dairy-free option – Omit the Parmesan or substitute with nutritional yeast for a vegan version.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 15 mg
