Roasted pumpkin and tomato pasta
Savor the flavors of fall with this delectable Roasted Pumpkin and Tomato Pasta recipe. Combining tender roasted pumpkin, sweet cherry tomatoes, aromatic garlic, fresh basil, and parsley with al dente pasta, this dish is topped off with a sprinkle of creamy feta cheese. Perfect for a cozy, nutritious, and delicious meal!
- 17 Apr 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
Roasted Pumpkin and Tomato Pasta is a delectable dish that combines the earthy sweetness of roasted pumpkin with the tangy burst of cherry tomatoes, all tossed together with tender pasta. This recipe also features aromatic garlic, fresh basil, and parsley, completing it with a sprinkle of creamy feta cheese. It's a perfect meal for any season and is sure to impress your family and friends.
Ingredients:
Instructions:
- In a large mixing bowl, combine the pumpkin cubes with 2 tablespoons (30g) of olive oil.
- Season with a pinch of salt and pepper, and toss until the pumpkin is well-coated.
- Spread the pumpkin cubes in a single layer on a baking sheet lined with parchment paper.
- Roast the pumpkin in the preheated oven for about 20-25 minutes or until tender and lightly browned, stirring halfway through.
- While the pumpkin is roasting, place the halved cherry tomatoes in a medium bowl.
- Toss them with 1 tablespoon (15g) of olive oil, a pinch of salt, and pepper.
- Spread the tomatoes on another baking sheet lined with parchment paper.
- After the pumpkin has roasted for about 10 minutes, place the tomatoes in the oven.
- Roast the tomatoes for about 10-15 minutes, until they are soft and starting to caramelize.
- Meanwhile,
Tips:
- Cut the pumpkin into uniform pieces to ensure even roasting.
- Roast the pumpkin and tomatoes at a high temperature to caramelize and enhance their natural sweetness.
- Cook the pasta al dente as it will continue to cook slightly when combined with the hot roasted vegetables.
- Toss the roasted vegetables and pasta immediately after the vegetables come out of the oven to better absorb the flavors.
- Add a splash of the reserved pasta water if the mixture seems too dry; this helps to create a light sauce that coats the pasta.
- Feel free to customize the herbs and cheese to suit your preference; for example, you could use goat cheese instead of feta or add some oregano for an extra herbaceous note.
Our Roasted Pumpkin and Tomato Pasta is a hearty and flavorful meal that is easy to prepare and incredibly satisfying. The combination of roasted vegetables, fresh herbs, and feta cheese creates a beautiful balance of flavors and textures. Serve it as a comforting weeknight dinner or as an impressive dish for your next gathering.
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 440kcal | 18% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 80g | 22% |
| Fiber 4.70g | 12% |
| Sugar 8g | 8% |
| Fat | |
| Fat 22g | 27% |
| Saturated 6g | 21% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 620ug | 69% |
| Choline 36mg | 6% |
| Vitamin B1 0.91mg | 75% |
| Vitamin B2 0.74mg | 57% |
| Vitamin B3 8mg | 49% |
| Vitamin B6 0.41mg | 24% |
| Vitamin B9 260ug | 64% |
| Vitamin B12 0.49ug | 20% |
| Vitamin C 33mg | 37% |
| Vitamin E 1.97mg | 13% |
| Vitamin K 140ug | 113% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.48mg | 0% |
| Iron, Fe 4.71mg | 43% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 880mg | 26% |
| Selenium, Se 60ug | 107% |
| Sodium, Na 340mg | 23% |
| Zinc, Zn 2.67mg | 24% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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