Description
A creamy and flavorful pasta dish made with roasted pumpkin and garlic, perfect for a comforting meal.
Ingredients
Scale
- 2 cups pumpkin, cubed
- 1 head of garlic
- 2 tablespoons olive oil
- 8 ounces pasta of choice
- 1 cup vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed pumpkin with olive oil, salt, and pepper, and spread on a baking sheet.
- Wrap the head of garlic in aluminum foil and place it on the baking sheet with the pumpkin.
- Roast for 25-30 minutes until the pumpkin is tender and the garlic is soft.
- Cook the pasta according to package instructions; drain and set aside.
- In a blender, combine the roasted pumpkin, garlic (squeezed out of the skins), vegetable broth, and heavy cream. Blend until smooth.
- In a large skillet, combine the pasta and pumpkin sauce, heating over medium heat until warmed through.
- Serve garnished with fresh parsley.
Notes
- For a vegan option, substitute heavy cream with coconut cream or a plant-based cream alternative.
- Adjust the seasoning according to your taste.
- This dish pairs well with a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg