Description
A comforting and delicious pasta dish featuring roasted pumpkin and squash, perfectly designed for fall evenings.
Ingredients
Scale
- 8 oz farfalle or penne pasta
- 1 cup cubed pumpkin
- 1 cup cubed butternut squash
- 1 cup heavy cream
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- Parmesan or goat cheese, for serving
- Fresh sage or thyme, for garnish
Instructions
- Boil pasta according to package instructions until al dente.
- While pasta cooks, preheat the oven to 400°F (200°C).
- Spread cubed pumpkin and butternut squash on a baking sheet and roast for 25-30 minutes until soft.
- In a blender, combine roasted vegetables, cream, garlic, salt, and pepper; blend until smooth.
- Drain pasta and return to pot, then add the sauce and toss to combine.
- Serve with grated cheese and garnish with fresh herbs.
Notes
For a dairy-free version, replace heavy cream with coconut milk. Make sure to salt your pasta water to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg