Roasted Pumpkin And Tomato Pasta Recipe

Recipe By Slurrp

This roasted pumpkin and tomato pasta is a comforting and flavorful dish that is perfect for autumn. The pumpkin and tomatoes are roasted until caramelized and tender, then combined with cooked pasta and a creamy sauce. The combination of the sweet pumpkin, tangy tomatoes, and creamy sauce creates a delicious and satisfying pasta dish. Serve this dish with a sprinkle of Parmesan cheese and a side of garlic bread for a complete meal.

4.2
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Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Roasted Pumpkin And Tomato Pasta
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Ingredients for Roasted Pumpkin And Tomato Pasta Recipe

  • 1/4 Small Pumpkin, Peeled And Seeded
  • 1/2 cup Cherry Tomatoes
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 62.50 gram Pasta Of Your Choice
  • 1/2 tablespoon Olive Oil
  • 1/2 cloves Cloves Garlic, Minced
  • 0.13 cup Heavy Cream
  • as needed Grated Parmesan Cheese For Topping
  • as needed Garlic Bread, For Serving

Directions: Roasted Pumpkin And Tomato Pasta Recipe

Cooking Directions

  • STEP 1.Preheat the oven and line a baking sheet with parchment paper.
  • STEP 2.Cut the pumpkin into bite-sized pieces and place them on the baking sheet.
  • STEP 3.Drizzle olive oil over the pumpkin and season with salt, pepper, and any other desired spices.
  • STEP 4.Toss the pumpkin to coat it evenly with the oil and spices.
  • STEP 5.Roast the pumpkin in the oven until it is tender and caramelized, stirring occasionally.
  • STEP 6.In the meantime, cook the pasta according to the package instructions until al dente.
  • STEP 7.In a separate pan, heat olive oil and saut�� garlic until fragrant.
  • STEP 8.Add the roasted tomatoes to the pan and cook until they release their juices.
  • STEP 9.Add the cooked pasta to the pan and toss to coat it with the tomato juices.
  • STEP 10.Stir in the cream and cook until the sauce thickens slightly.
  • STEP 11.Serve the roasted pumpkin and tomato pasta with a sprinkle of Parmesan cheese and a side of garlic bread.

Cooking Tips

  • You can add other roasted vegetables like zucchini or bell peppers to the pasta for added flavor and texture.
  • For a vegetarian version, you can omit the cream and use vegetable broth or coconut milk instead.
  • To make the dish more filling, you can add cooked chicken or shrimp to the pasta.

Storage and Serving

  • Leftover roasted pumpkin and tomato pasta can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pasta in a pan or microwave before serving.
  • The dish can be served warm or at room temperature.
Nutrition
value
286
calories per serving
16 g Fat3 g Protein31 g Carbs4 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    3g
  • Carbs
    31g
  • Fiber
    4g

MacroNutrients

  • Carbs
    31g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    123mg
  • Iron
    2mg
  • Vitamin A
    746mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    83mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    50mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    37mg
  • Manganese
    < 1mg
  • Phosphorus
    61mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp