Pasta de Calabaza

Pasta de Calabaza is a delightful vegetarian Mexican dish that combines the earthy sweetness of roasted pumpkin with al dente pasta, creating a comforting and flavorful meal. It's topped with a sprinkle of cheese and fresh herbs, making it a perfect dinner option for any night.

Ingredients

• Pasta (fusilli or penne) - 200 grams
• Calabaza (pumpkin) - 300 grams, diced
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 250 milliliters
• Cilantro - 2 tablespoons, chopped
• Cotija cheese - 50 grams, crumbled
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/2 teaspoon (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Spread the diced calabaza on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the preheated oven for 20 minutes or until tender.
3. While the calabaza roasts, cook the pasta according to package instructions until al dente. Drain and set aside.
4. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
5. Add the minced garlic and red pepper flakes (if using) to the skillet, cooking for an additional minute until fragrant.
6. Pour in the vegetable broth and bring to a simmer. Add the roasted calabaza and cooked pasta, stirring to combine.
7. Let it cook for another 2-3 minutes to heat through, then stir in the chopped cilantro and adjust seasoning with salt and pepper.
8. Serve hot, garnished with crumbled Cotija cheese on top.

Nutrition

• Calories: 455
• Protein: 12 g
• Carbs: 70 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 15 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins A and C from calabaza.
• High in dietary fiber, aiding digestion.

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