Garlic Pasta

This Roasted Garlic Pasta is a cozy and flavorful fusion of seasonal squash, creamy Parmesan, aromatic garlic. Elevate your fall or winter dinner with this simple yet satisfying gluten-free and vegetarian recipe.

Roasted Garlic Pasta Recipe: A Delectable Veggie Delight

Are you in search of a flavorful and hearty pasta dish that celebrates the bounties of the season? This Roasted Garlic Pasta recipe combines the earthy goodness of squash, the aromatic allure of garlic, and the creamy indulgence of Parmesan cheese to create a meal that’s as satisfying as it is delightful.

Whether you’re a seasoned cook or a novice in the kitchen, this dish is sure to impress for a family dinner or a special occasion. Not only is this roasted garlic pasta easy to make, there are options to make it gluten-free, vegan, grain-free or dairy-free to fit any dietary concerns.

Ingredients You’ll Need

• Delicata Squash: The star of our dish, this squash brings a sweet and nutty flavor, as well as a delightful creaminess when roasted. Feel free to sub with half of a butternut squash, acorn squash, kabocha squash one small sweet potato. Zucchini or eggplant will work too if you prefer a less starchy vegetable.
• Avocado Oil or Olive Oil: These heart-healthy oils infuse the squash with richness and ensure it roasts to perfection.
• Kosher or Fine Sea Salt: Salt enhances the natural flavors of the ingredients and is essential for seasoning the dish to taste.
• Freshly Ground Black Pepper: Pepper adds a hint of heat and balances the sweetness of the squash.
• Shallots: These mild, sweet onions complement the garlic and bring a subtle depth of flavor.
• Garlic: The garlic cloves provide that unmistakable aromatic richness and depth to our pasta.
• Fresh Thyme: A fragrant herb that infuses the dish with earthy, herby notes.
• Dried Sage: Adds a savory and slightly woody flavor.
• Crushed Red Chili Flakes: For a touch of heat and a hint of spice.
• Balsamic Vinegar: Provides a sweet and tangy contrast, balancing the dish’s richness.
• Gluten-Free Pasta (Rigatoni, Penne, or Spaghetti): The pasta is the perfect canvas to carry the flavors of the sauce and roasted vegetables. We like Jovial, Cappello’s, Banza or Kaizen for grain-free or low carb options.
• Dairy-Free Creamer or Heavy Cream: Brings creaminess to the sauce. Use dairy-free options for a vegan-friendly dish.
• Grated Dairy-Free Parmesan Cheese: For a cheesy, umami kick. Opt for dairy-free if you prefer a vegan version.
• Baby Spinach and Kale: These greens add a healthy dose of nutrients and a pop of color to the dish.
• Crusty Toasted Bread: Perfect for dipping and savoring every last bit of the creamy sauce.

Instructions: How to make Garlic Pasta

• Preheat and Prep: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Wash, dry, and prepare the delicata squash (or substitute vegetable) by removing seeds and cutting it into chunks. Also, finely chop the shallots and mince the garlic.
• Roast the Vegetables: Place the squash, shallots, and garlic on the baking sheet. Drizzle with oil and season with salt, black pepper, thyme, sage, and chili flakes. Toss to coat evenly and roast for about 20-25 minutes until the squash is fork-tender and slightly browned. Drizzle with balsamic vinegar and set aside.
• Cook Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta until it’s al dente, then drain, reserving 1/4 cup of pasta water.
• Wilt the Greens: In the same pot, cook the greens until they just wilt (about 1-2 minutes). Add the cooked pasta back to the pot.
• Make the Sauce: Stir in the cream and Parmesan cheese to the pasta. Add the roasted squash mixture, toss well, and adjust seasonings to taste.
• Serve: Transfer the pasta to a serving bowl or plate. Garnish with fresh thyme and shaved Parmesan. Serve with crusty toasted bread.

Tips for Success:

1. Uniformly Cut Squash: Ensure even roasting by cutting the squash into uniform chunks.
2. Al Dente Pasta: Cook your pasta until it’s al dente, so it holds its shape and texture in the creamy sauce.
3. Season Thoughtfully: Taste and adjust the seasonings as needed to achieve the perfect balance of flavors.

Serving Suggestions:

• Garnish your Roasted Garlic Pasta with extra fresh thyme and shaved Parmesan for an elegant presentation.
• Pair it with a side salad or steamed vegetables for a well-rounded meal.

Variations and Substitutions:

• Feel free to substitute the squash with other seasonal vegetables like butternut squash, acorn squash, or sweet potato.
• Adjust the level of spiciness by varying the amount of crushed red chili flakes.
• Customize the creamer to your dietary preferences, whether it’s coconut cream, almond milk, or heavy cream.

Storage and Freezer Instructions:

• Store leftovers in an airtight container in the refrigerator for up to three days.
• You can freeze the roasted garlic squash mixture separately for up to three months. Reheat and combine with fresh pasta and sauce when ready to serve.

FAQ (Frequently Asked Questions):

1. Can I use a different type of squash or vegetable?

• Yes, you can substitute the delicata squash with butternut squash, acorn squash, sweet potato, zucchini, or eggplant for a different flavor profile.

2. What can I use if I don’t have avocado oil or olive oil?

• Any neutral cooking oil, like vegetable oil or canola oil, can be used as a substitute.

3. Is there a gluten-free option for the pasta?

• Yes, you can use gluten-free pasta brands like Jovial or Cappellos to make this recipe gluten-free.

4. Can I make this dish with dairy-free ingredients for a vegan version?

• Absolutely! You can use dairy-free creamer (such as coconut cream) and dairy-free Parmesan cheese to create a vegan-friendly version of this pasta.

5. How can I adjust the spiciness of the dish?

• You can control the heat by adjusting the amount of crushed red chili flakes you add. Start with 1/4 teaspoon for a milder flavor and add more if desired.

7. Can I make this dish ahead of time for a party?

• Yes, you can prepare the roasted squash mixture and cook the pasta in advance. When you’re ready to serve, reheat the squash, combine it with the pasta and sauce, and garnish with fresh toppings.

8. What are some serving suggestions for this pasta?

• This pasta pairs well with a side salad, steamed vegetables, or garlic bread. You can also customize it with your favorite herbs or additional grated Parmesan cheese for extra flavor.

9. How do I achieve the perfect al dente pasta?

• To cook pasta al dente, follow the package instructions but taste it a minute or two before the suggested cooking time ends. It should be firm to the bite but not too soft.

More cozy pasta recipes you will love:

Instant Pot Baked Ziti

Crock Pot Lasagna

5 from 1 vote

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Garlic Pasta

This Roasted Garlic Pasta is a cozy and flavorful fusion of seasonal squash, creamy Parmesan, aromatic garlic. Elevate your fall or winter dinner with this simple yet satisfying gluten-free and vegetarian recipe.

Course: Dinner

Cuisine: American, Italian

Keyword: cozy dinner, delicata squash, garlic pasta, squash pasta

Servings: 4 servings

Author: Kelly

Ingredients

• 1 medium delicata squash , washed and dried - can sub with 1/2 medium butternut squash, 1/2 acorn squash, 1/2 medium kabocha squash or 1 small sweet potato. Zucchini or eggplant will work too if you prefer a less starchy vegetable.
• 2 tbsp avocado oil or olive oil
• Kosher or fine sea salt to taste
• Freshly ground black pepper to taste
• 2 shallots peeled and finely chopped
• 2 cloves garlic minced or grated
• 2 sprigs fresh thyme plus more for serving
• 1/4 tsp dried sage
• 1/4- 1/2 teaspoon crushed red chili flakes
• 1/2 teaspoon balsamic vinegar
• ½ pound dried rigatoni penne or spaghetti, (gluten-free or grain-free if needed - we like Jovial or Cappellos)
• ¼ cup dairy-free creamer , coconut cream or heavy cream (we like Nutpods or Elmhurst)
• ¼ cup grated dairy-free (or regular) Parmesan cheese (we like Violife - or use your fave)
• 1/2 cup baby spinach
• 1/2 cup kale stems removed and roughly chopped
• Crusty toasted bread for serving

Instructions

1. Preheat the oven to 425 degrees. Line a medium baking sheet with parchment paper.
2. Use a sharp knife to trim the stem and bottom end off of the squash. Cut the squash in half, lengthwise. Use a spoon to scrape down the middle to remove the seeds and pulp. Cut each half in half, lengthwise again and cut into ½-inch wide chunks.

3. Add the squash to the baking sheet along with the shallots and garlic. Drizzle with oil and season with salt, black pepper, thyme, sage and chili flakes. Toss to mix until well coated. Spread out evenly on the baking sheet into a single layer. Roast for 20-25 minutes (15-20 minutes for zucchini) or until the squash is fork tender and starting to brown. Once cooked, remove the baking sheet from the oven and drizzle with balsamic vinegar. Toss to coat and set aside until ready.

4. While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta until al dente and drain, reserving 1/4 cup of the pasta water.
5. Add the greens to the cooking pot and turn on medium heat. Cook until the greens are just wilted, about 1-2 minutes. Add the pasta back into the pot and stir in the cream and Parmesan.
6. Add the roasted squash mixture to the pasta and toss together until coated well. Taste and add more seasonings as needed.
7. Transfer to a pasta bowl / plate and garnish with more fresh thyme, shaved Parmesan and serve with some crusty toasted bread.

Nutrition Facts

Garlic Pasta

Amount Per Serving (1 serving)

Calories 0

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.