Creamy Roasted Garlic and Pumpkin Pasta
Creamy Roasted Garlic and Pumpkin Pasta is a warm, comforting dish perfect for fall. The rich, nutty flavor of roasted garlic pairs beautifully with the sweet, creamy pumpkin, combined with al dente pasta and finished with a touch of parmesan and fresh herbs. This meal not only satisfies your taste buds but also brings a cozy ambiance to your dining table.
| Ingredients | Quantity |
|---|---|
| Pasta (e.g. fettuccine or penne) | 12 oz (340 g) |
| Pumpkin puree | 1 cup (240 g) |
| Garlic cloves | 6-8 cloves |
| Olive oil | 2 tablespoons |
| Heavy cream | 1 cup (240 ml) |
| Parmesan cheese | 1/2 cup (50 g), grated |
| Fresh sage or thyme | 2 tablespoons, chopped |
| Salt and pepper | To taste |
- Roast the garlic: Preheat the oven to 400°F (200°C), wrap garlic cloves in foil with olive oil, and roast for about 30-35 minutes.
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a skillet, combine the roasted garlic (squeezed from their skins), pumpkin puree, and heavy cream; cook on low until heated through.
- Stir in parmesan, fresh herbs, salt, and pepper to taste.
- Add cooked pasta to the skillet, mixing well to coat evenly, and warm through before serving.
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Roasted Garlic Pesto Pasta With Brussels Sprouts
Roasted Garlic Pesto Pasta with Brussels Sprouts is a delightful and nourishing dish that captures the essence of fall. The combination of roasted garlic, vibrant basil pesto, and caramelized Brussels sprouts brings together rich, earthy flavors and fresh herbs, creating a savory pasta meal that’s perfect for a cozy autumn evening.
| Ingredients | Quantity |
|---|---|
| Pasta (e.g. spaghetti or fusilli) | 12 oz (340 g) |
| Brussels sprouts | 2 cups, halved |
| Roasted garlic | 6-8 cloves |
| Basil pesto | 1 cup (240 g) |
| Olive oil | 2 tablespoons |
| Salt and pepper | To taste |
| Grated Parmesan cheese (optional) | 1/4 cup (25 g) |
| Red pepper flakes (optional for heat) | To taste |
- Preheat the oven to 400°F (200°C). Toss halved Brussels sprouts with olive oil, salt, and pepper, and roast for about 20-25 minutes until caramelized.
- Cook the pasta according to package instructions until al dente; drain and set aside.
- Squeeze the roasted garlic out of the skins and mix it with the basil pesto in a large bowl.
- Combine the cooked pasta with the roasted Brussels sprouts, and add the garlic pesto mixture; toss until everything is evenly coated.
- Serve hot with grated Parmesan cheese and a sprinkle of red pepper flakes for extra flavor, if desired.
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One-Pot Roasted Garlic Mushroom Pasta
One-Pot Roasted Garlic Mushroom Pasta is a comforting and convenient dish that brings together the earthy flavors of roasted garlic and mushrooms in a creamy, satisfying pasta meal. Perfect for busy weeknights or quiet evenings at home, this one-pot wonder allows for easy cleanup while still delivering robust flavors that celebrate the essence of fall.
| Ingredients | Quantity |
|---|---|
| Pasta (e.g. penne or farfalle) | 12 oz (340 g) |
| Mushrooms (sliced) | 2 cups |
| Roasted garlic | 8 cloves |
| Vegetable or chicken broth | 4 cups |
| Heavy cream | 1 cup (240 ml) |
| Olive oil | 2 tablespoons |
| Salt and pepper | To taste |
| Fresh parsley (chopped, optional) | For garnish |
| Grated Parmesan cheese (optional) | 1/2 cup (50 g) |
- In a large pot, heat olive oil over medium heat. Add sliced mushrooms and sauté until golden brown.
- Add roasted garlic and cook for an additional minute to release its aroma.
- Pour in the vegetable or chicken broth and bring to a gentle boil. Add the pasta and cook according to package instructions until al dente.
- Reduce heat and stir in the heavy cream. Season with salt and pepper, and cook for another minute until creamy.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired. Enjoy!
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Spinach and Roasted Garlic Pasta Bake
Spinach and Roasted Garlic Pasta Bake is a delightful and comforting dish that combines the rich flavors of roasted garlic with fresh spinach and pasta, all baked to perfection with a cheesy topping. This hearty bake is perfect for cozy family dinners or gatherings, providing warmth and flavor that embodies the spirit of fall.
| Ingredients | Quantity |
|---|---|
| Pasta (e.g. rigatoni or rotini) | 12 oz (340 g) |
| Fresh spinach | 4 cups (packed) |
| Roasted garlic | 8 cloves |
| Marinara sauce | 2 cups (480 ml) |
| Heavy cream | 1 cup (240 ml) |
| Mozzarella cheese (shredded) | 2 cups (200 g) |
| Parmesan cheese (grated) | 1/2 cup (50 g) |
| Olive oil | 2 tablespoons |
| Salt and pepper | To taste |
| Fresh basil (chopped, optional) | For garnish |
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large mixing bowl, combine cooked pasta, fresh spinach, roasted garlic, marinara sauce, heavy cream, half of the mozzarella, salt, and pepper. Mix until well combined.
- Transfer the mixture to a greased baking dish and top with remaining mozzarella and Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let cool slightly, garnish with fresh basil if desired, and serve warm. Enjoy!
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Roasted Garlic and Butternut Squash Fettuccine
Roasted Garlic and Butternut Squash Fettuccine is a seasonal pasta dish that beautifully blends the creamy sweetness of roasted butternut squash with the aromatic depth of roasted garlic. This comforting meal is perfect for fall, bringing warm flavors and a satisfying texture to your dinner table.
| Ingredients | Quantity |
|---|---|
| Fettuccine pasta | 12 oz (340 g) |
| Butternut squash (peeled and diced) | 2 cups (300 g) |
| Roasted garlic | 6 cloves |
| Olive oil | 3 tablespoons |
| Vegetable broth | 1 cup (240 ml) |
| Heavy cream | 1/2 cup (120 ml) |
| Parmesan cheese (grated) | 1/2 cup (50 g) |
| Salt and pepper | To taste |
| Fresh sage (chopped, optional) | For garnish |
- Preheat the oven to 400°F (200°C) and roast the butternut squash with olive oil, salt, and pepper for about 25-30 minutes until tender.
- Cook the fettuccine according to package instructions until al dente; drain and set aside.
- In a large skillet, combine the roasted squash, roasted garlic, vegetable broth, and cream, then blend into a smooth sauce using an immersion blender or food processor.
- Toss the cooked fettuccine with the sauce until well-coated.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Serve warm, garnished with fresh sage if desired. Enjoy!
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Spaghetti Aglio E Olio With Roasted Garlic
Spaghetti Aglio e Olio with Roasted Garlic is a simple yet flavorful dish that highlights the aromatic qualities of garlic, complemented by the heat of red pepper flakes and the richness of extra virgin olive oil. The garlic is roasted to enhance its sweetness, adding a depth of flavor that makes this pasta elegant and comforting, perfect for any fall dinner.
| Ingredients | Quantity |
|---|---|
| Spaghetti | 12 oz (340 g) |
| Roasted garlic | 6 cloves |
| Extra virgin olive oil | 1/2 cup (120 ml) |
| Red pepper flakes | 1 teaspoon |
| Fresh parsley (chopped) | 1/4 cup (15 g) |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese (optional) | For serving |
- Cook the spaghetti according to package instructions until al dente; reserve 1/2 cup of pasta water and drain the rest.
- In a large skillet over medium heat, combine the olive oil, roasted garlic, and red pepper flakes, sautéing for 1-2 minutes until fragrant.
- Add the drained spaghetti to the skillet, tossing to combine with the oil and garlic mixture, adding reserved pasta water as needed to create a sauce.
- Stir in chopped parsley and season with salt and black pepper to taste.
- Serve warm, topped with grated Parmesan cheese if desired. Enjoy!
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Roasted Garlic Alfredo With Sage and Kale
Roasted Garlic Alfredo with Sage and Kale is a creamy and rich pasta dish that takes comfort food to the next level. The roasted garlic adds a sweet and mellow flavor, beautifully complemented by aromatic sage and vibrant kale. This dish is perfect for fall evenings when you’re craving something warm, satisfying, and nutritious.
| Ingredients | Quantity |
|---|---|
| Fettuccine or Tagliatelle | 12 oz (340 g) |
| Roasted garlic | 6 cloves |
| Heavy cream | 1 cup (240 ml) |
| Grated Parmesan cheese | 1 cup (100 g) |
| Fresh sage (chopped) | 2 tablespoons |
| Kale (stems removed, chopped) | 2 cups (60 g) |
| Salt | To taste |
| Black pepper | To taste |
| Olive oil | 2 tablespoons |
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
- In a large skillet, heat olive oil over medium heat, then add roasted garlic, sautéing for 1-2 minutes until fragrant.
- Pour in the heavy cream, stirring to combine, then add grated Parmesan cheese, cooking until melted and smooth.
- Stir in chopped sage and kale, cooking until the kale has wilted.
- Toss the cooked pasta with the sauce, adding reserved pasta water as needed for desired consistency. Season with salt and black pepper to taste.
- Serve warm, garnished with additional Parmesan if desired. Enjoy!
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Walnut and Roasted Garlic Pasta With Fresh Herbs
Walnut and Roasted Garlic Pasta with Fresh Herbs is a delightful and nutty dish that celebrates the flavors of fall. The combination of toasted walnuts and roasted garlic creates a unique and satisfying sauce that pairs beautifully with pasta and fresh herbs. This dish is not only comforting but also packed with vitamins and nutrients, making it a perfect choice for cozy autumn dinners.
| Ingredients | Quantity |
|---|---|
| Pasta (any shape) | 12 oz (340 g) |
| Roasted garlic | 6 cloves |
| Toasted walnuts | 1 cup (120 g) |
| Olive oil | 3 tablespoons |
| Fresh parsley (chopped) | 1/4 cup |
| Fresh basil (chopped) | 1/4 cup |
| Lemon juice | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese | 1/2 cup (50 g), optional |
- Cook pasta according to package instructions until al dente, reserve 1/2 cup of pasta water, drain, and set aside.
- In a large skillet, heat olive oil over medium heat, add roasted garlic, and sauté for 2-3 minutes until fragrant.
- Stir in toasted walnuts, cooking for an additional 1-2 minutes.
- Add reserved pasta water, lemon juice, salt, and black pepper, mixing well.
- Toss in fresh parsley and basil, then combine with the cooked pasta until well coated. Adjust seasoning if necessary.
- Serve warm, topped with grated Parmesan cheese if desired. Enjoy!
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Roasted Garlic Tomato Basil Pasta
Roasted Garlic Tomato Basil Pasta is a comforting and flavorful dish that perfectly embodies the essence of fall. The combination of sweet, roasted garlic, ripe tomatoes, and fresh basil creates a rich sauce that clings beautifully to pasta, making it an ideal choice for a cozy dinner. This dish not only captures the warmth of autumn but also brings vibrant flavors to your table.
| Ingredients | Quantity |
|---|---|
| Pasta (any shape) | 12 oz (340 g) |
| Roasted garlic | 6 cloves |
| Ripe tomatoes (diced) | 2 cups (about 4 medium) |
| Olive oil | 3 tablespoons |
| Fresh basil (chopped) | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese (optional) | 1/2 cup (50 g) |
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat, add roasted garlic, and sauté for about 2-3 minutes until fragrant.
- Add the diced tomatoes, season with salt and black pepper, and cook for 5-7 minutes until the tomatoes soften.
- Mix in the cooked pasta and fresh basil, tossing to combine and heat through.
- Adjust seasoning as needed and serve warm, topped with grated Parmesan cheese if desired. Enjoy!
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Lemon Roasted Garlic Shrimp Pasta
Lemon Roasted Garlic Shrimp Pasta is a delightful and vibrant dish that brings the zest of lemon and the aromatic depth of roasted garlic together with succulent shrimp. This pasta meal is perfect for those crisp fall evenings, as it not only provides comforting flavors but also a revitalizing hint of brightness that elevates the entire dish. Combining these elements creates a satisfying and elegant dinner option that is sure to impress.
| Ingredients | Quantity |
|---|---|
| Pasta (linguine or fettuccine) | 12 oz (340 g) |
| Large shrimp (peeled and deveined) | 1 lb (450 g) |
| Roasted garlic | 6 cloves |
| Olive oil | 3 tablespoons |
| Lemon juice | 1/4 cup |
| Fresh parsley (chopped) | 1/4 cup |
| Salt | To taste |
| Black pepper | To taste |
| Grated lemon zest | 1 teaspoon |
| Grated Parmesan cheese (optional) | 1/2 cup (50 g) |
- Cook the pasta according to package instructions until al dente. Drain, reserving a cup of pasta water.
- In a large skillet, heat olive oil over medium heat; add roasted garlic and sauté for about 2-3 minutes.
- Add the shrimp, cooking for 3-4 minutes until they turn pink; season with salt and black pepper.
- Stir in lemon juice, reserved pasta water, and the cooked pasta, tossing to combine.
- Mix in fresh parsley and grated lemon zest, adjusting seasoning as needed. Serve warm, topped with grated Parmesan cheese if desired. Enjoy!
Roasted Garlic and Chicken Penne Primavera
Roasted Garlic and Chicken Penne Primavera is a hearty and vibrant dish perfect for fall. It features tender chicken breast, seasonal vegetables, and the rich flavor of roasted garlic, all tossed together with penne pasta. This colorful meal not only warms the soul but also provides nourishment and satisfaction, making it an excellent choice for a cozy dinner any day of the week.
| Ingredients | Quantity |
|---|---|
| Penne pasta | 12 oz (340 g) |
| Chicken breast (diced) | 1 lb (450 g) |
| Roasted garlic | 6 cloves |
| Olive oil | 3 tablespoons |
| Bell peppers (sliced) | 1 cup |
| Zucchini (sliced) | 1 cup |
| Carrots (sliced) | 1 cup |
| Spinach (fresh) | 2 cups |
| Italian seasoning | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese (optional) | 1/2 cup (50 g) |
- Cook the penne pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat; add the diced chicken and season with salt, black pepper, and Italian seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Stir in roasted garlic, bell peppers, zucchini, and carrots; sauté for 4-5 minutes until the vegetables are tender.
- Add spinach and cooked penne pasta, tossing everything together to combine; cook for an additional 2 minutes.
- Adjust seasoning as needed and serve warm, topped with grated Parmesan cheese if desired. Enjoy!
