I love putting vegetables in the oven and then turning them into a pasta sauce.
Of course, pumpkin is a must.
This autumnal pumpkin pasta is perfect for cozy evenings.
With sweet Hokkaido pumpkin, oven-roasted garlic and creamy coconut milk, the recipe combines warming flavors in a simple but special meal.
Wash the Hokkaido pumpkin thoroughly and cut into large pieces.
You don't need to peel the Hokkaido as the skin softens during baking.
Halve the cherry tomatoes.
Cut the garlic bulb in half (crosswise) so that the cloves remain in the skin.
Baking the vegetables
Place the pumpkin, cherry tomatoes and halved garlic bulb in a large casserole dish.
Drizzle with a little olive oil and sprinkle generously with salt and paprika powder.
Mix everything well so that the vegetables are evenly coated with the spices.
Bake in the oven at 210 degrees top/bottom heat for about 60 minutes until the pumpkin is soft and the tomatoes are slightly caramelized.
Cook pasta
While the vegetables are in the oven, cook the pasta in plenty of salted water according to the instructions on the packet.
Shortly before the end of the cooking time, remove about 200 ml of pasta water and set aside.
Drain the finished pasta.
Preparation of the sauce
As soon as the vegetables come out of the oven, squeeze the garlic out of the skins and place in a large pan with the pumpkin and cherry tomatoes.
Add the coconut milk, vegetable stock and the drained pasta water.
Stir everything well and bring to the boil briefly so that the flavors combine.
Sideboards
Add the cooked pasta to the sauce and mix well so that it absorbs the creamy sauce.
Serve the pumpkin pasta immediately and enjoy with fresh herbs or additional toppings such as vegan parmesan, if desired.
Nutrition
Nutrition Facts
Pumpkin pasta
Amount per Serving
Calories
699
% Daily Value*
Fat
13
g
20
%
Saturated Fat
9
g
56
%
Cholesterol
0.4
mg
0
%
Sodium
557
mg
24
%
Potassium
1800
mg
51
%
Carbohydrates
129
g
43
%
Fiber
10
g
42
%
Sugar
15
g
17
%
Protein
22
g
44
%
Vitamin A
5319
IU
106
%
Vitamin C
69
mg
84
%
Calcium
143
mg
14
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
