Pasta is a popular ingredient for dinner ideas mostly because it doesn’t take long to prepare and there are countless recipes to try. This is but one of them.
Usually people would use butternut squash for a recipe like this but pumpkin is more readily accessible to most people.
One pack of farfalle pasta
2 lbs pumpkin (cubed)
1 cup coconut milk
1 head of garlic
3 tbsp olive oil
1 tbsp paprika
3 sprigs rosemary (finely chopped)
1/2 tsp freshly grated nutmeg
salt & black pepper (to taste)
2 tbsp salted butter
grated cheddar cheese for topping (optional)
Cut pumpkin into quarter inch piece, toss in olive oil and place on a baking tray. Also rub one head of garlic with olive oil and add to the tray.
Roast pumpkin and garlic in a preheated oven at 400 degrees for 25 minutes.
Cook pasta in salted, boiling water for 12-15 minutes
Remove the flesh of the roasted garlic cloves.
Add two tablespoons of butter to a pan, add garlic and pumpkin, season with salt, black pepper, paprika, rosemary and fresh nutmeg