Ingredients
Scale
- 500 g pumpkin (3 cups), diced
- 2 garlic bulbs
- 2 sprigs rosemary
- 3 tbsp olive oil
- 1/2 cup white apple vinegar
- 2 cups small pasta
- 3 cups chicken or vegetable stock
- 50 g parmesan (grated)
- Salt and pepper to taste
Instructions
- Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit).
- Prepare garlic by cutting off the tops to expose cloves. Place garlic, pumpkin, and rosemary in an oven-proof dish; drizzle with olive oil and season with salt and pepper.
- Roast for about 45 minutes until the pumpkin is soft and caramelized. Allow cooling slightly before squeezing out roasted garlic.
- In a large pot, combine roasted garlic, pumpkin, rosemary leaves, chicken stock, white apple vinegar, and pasta. Bring to a boil then simmer for about 15 minutes until pasta is tender.
- Remove from heat and stir in grated parmesan. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 395
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg