Pasta That Screams Fall: Roasted Pumpkin & Garlic Goodness

Name: Roasted Pumpkin and Garlic Pasta
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 500 g pumpkin (diced into medium-sized pieces); 2 garlic bulbs; 2 sprigs rosemary; 3 tbsp extra virgin olive oil; 1/2 cup white apple vinegar; 2 cups small pasta; 3 cups chicken or vegetable stock; 50 g grated parmesan cheese; Salt and pepper to taste

Okay, but seriously—who doesn’t love fall flavors? 🍂 Like, when the leaves start changing and you NEED something cozy to wrap your hands around while binge-watching your favorite show. Am I right?!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so here’s the deal. You’re gonna need some pumpkin—like, 3 cups diced. I always go for the sugar pie pumpkin because it’s got that perfect sweetness. Then, grab a couple of garlic bulbs (the more, the merrier, trust me). Oh, and fresh rosemary—can’t skip that herb-y goodness!

You’ll want some olive oil (extra virgin if you can), a splash of white apple vinegar (adds a nice zing), small pasta (I like shells but whatever floats your boat), chicken or veggie stock, and don’t forget the parmesan! Like, who doesn’t want that cheesy goodness? Salt and pepper are a given, right?

So Here’s Why I Make This Constantly

So, I made this pasta for the first time last fall when I had a pumpkin overload situation (seriously, who thought it was a good idea to buy five pumpkins???). I was huddled in my kitchen, cozy sweater on, and it started raining outside. I was like, “What can I make that feels like a warm hug?” This recipe popped up, and I gave it a whirl.

Let me tell you—the smell of roasting pumpkin and garlic filled my tiny apartment, and it was like I was wrapped in a big, squashy blanket. And when I finally took a bite? Omg, I had to remind myself to breathe. It was like fall exploded in my mouth. I’m telling you, I’ve probably made it at least once a month since then.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

The One Trick That Changes Everything

Okay, here’s a pro tip: roast your garlic. I mean, you’re already roasting the pumpkin, right? Cut off the top of the bulbs, drizzle with olive oil, and just let it chill in the oven while everything else caramelizes. When you squeeze it out, it’s all soft and sweet, and it just blends into the sauce like magic. Trust me, you don’t wanna skip this step!

Don’t Mess This Up (My Top Tips)

1. Seriously, check your pasta! It’ll be all ready at 15 minutes but sometimes I take it off at 12 because I’m impatient. I mean, who has time to wait when deliciousness is on the line?
2. Don’t skimp on the cheese! I’ve made that mistake, and it’s just sad. A good handful extra won’t hurt.
3. If the sauce feels too thick, just splash in some extra stock. It’s all about that creamy goodness.

How to Keep Them From Disappearing (Or, How to Store Them)

If you somehow have leftovers (which I doubt), just put it in an airtight container in the fridge. Reheat it gently, maybe with a tiny splash of broth to loosen it up again. Honestly, it’s even better the next day, like it’s had time to marinate in its own awesome flavors.

If You Liked This, You’ll Probably Like These Too

Oh, if you’re into this fall vibe, you might wanna check out my creamy mushroom risotto (hello, comfort food) or a spicy butternut squash soup. And if you’re feeling adventurous, try my pumpkin spice muffins. Like, they’ll make your house smell like a bakery exploded in the best possible way.

So, what’s your go-to fall dish? I’m always looking for new things to add to my lineup! 🍁🍝

Roasted Pumpkin and Garlic Pasta

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Indulge in the flavors of autumn with this delightful Roasted Pumpkin and Garlic Pasta. This one-pot wonder combines creamy roasted pumpkin and aromatic garlic, creating a comforting dish that’s perfect for busy weeknights. With minimal prep and maximum flavor, it’s sure to become a family favorite. Enjoy a bowl of fall-inspired goodness that warms the soul!

Author: XXXXX
Prep Time: 5 minutes
Cook Time: 60 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 4
Category: Main Course
Method: Baking
Cuisine: Italian

Ingredients

Scale

500 g pumpkin (diced into medium-sized pieces)
2 garlic bulbs
2 sprigs rosemary
3 tbsp extra virgin olive oil
1/2 cup white apple vinegar
2 cups small pasta
3 cups chicken or vegetable stock
50 g grated parmesan cheese
Salt and pepper to taste

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Instructions

Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).
Cut the top off each garlic bulb about 2 cm down to expose the cloves. Place the garlic, pumpkin, and rosemary in an oven-proof dish; drizzle with olive oil, salt, and pepper. Roast for 45 minutes until the pumpkin is tender and caramelized. Let cool, then squeeze out the garlic cloves and discard the rosemary stems.
Transfer the roasted garlic, pumpkin, and rosemary leaves to a stovetop-safe pot. Add chicken stock, white apple vinegar, and pasta. Bring to a boil; reduce heat to medium and simmer for 15 minutes or until pasta is cooked and most liquid is absorbed. Add more stock if needed.
Remove from heat; stir in parmesan cheese. Serve immediately with additional cheese if desired.