Roasted Pumpkin and Garlic Pasta

Ingredients

500 g pumpkin (3 cups) diced into medium sized pieces
2 garlic bulbs
2 sprigs rosemary
3 tbsp olive oil extra virgin
1/2 cup white wine
2 cups small pasta
3 cups chicken or vegetable stock
50 g parmesan grated
salt and pepper to taste
Preheat the oven to 200 degrees Celsius / 390 degrees Fahrenheit
Cut the top off the garlic bulb roughly 2cm down from the top so the cloves are exposed. Place the garlic, pumpkin and rosemary into an oven proof dish and season with olive oil and a generous amount of salt and pepper. Bake for 45 minutes or until the pumpkin is soft and has slightly caramelised. Leave the garlic to cool then squeeze out the cloves. Remove the rosemary leaves from the stem.
Transfer the garlic, pumpkin and rosemary leaves to a pot that is stove top safe. On a high heat, add the chicken stock, white wine and pasta. Bring to a boil then reduce the heat to medium to keep at a slight boil. Cook for 15 minutes or until the pasta has cooked and 80% of the liquid has been absorbed. Add more chicken stock if needed.
Take off the heat and stir through the parmesan. Serve immediately with an extra sprinkling of cheese.


Calories	~1,555 kcal
Protein	~54g