This creamy roasted pumpkin and garlic pasta from the talented Daen’s kitchen is *chefs kiss * and so quick and easy to make. Everything goes in one pot which is a win because we hate doing unnecessary dishes around here.
Ingredients
- 3 cups diced pumpkin
- 1 garlic bulb
- 1 sprigs rosemary
- 3 tbsp extra virgin olive oil
- ½ cup white wine
- 2 cups small pasta
- 3 cups chicken or vegetable stock
- parmesan, grated
- Salt and pepper, to taste
Instructions
- Prep and roast: preheat your oven to 200°C. Dice the pumpkin into similar sized chunks, cut the tops off the garlic bulbs, exposing the cloves. Place the garlic, diced pumpkin, and rosemary stem in an oven-proof dish or pot. Drizzle with olive oil, and season generously with salt and pepper. Roast for 45 minutes or until the pumpkin is soft and caramelized.
- Prepare the sauce: Remove the pot from the oven and let the garlic cool, then squeeze out the cloves onto the pumpkin.. Remove the rosemary leaves from the stems.
- Cook the pasta: add the chicken stock, white wine, and pasta to the pot with the roasted veggies. Bring to a boil over high heat, then reduce to medium and let simmer for about 15 minutes until the pasta is cooked and most of the liquid has absorbed. If needed, add a bit more stock to keep things saucy.
- Finish and serve: remove from heat and stir in the grated parmesan. Taste and adjust seasoning with extra salt and pepper if necessary. Serve immediately with a sprinkle of extra parmesan on top.
Pro Tip: If you want to save time, you can roast the garlic and pumpkin ahead of time, then assemble the dish in less than 20 minutes on the stovetop another day.