Roasted Pumpkin and Garlic Pasta With Sage and Thyme Meatballs
Grab the wool socks and put a log on the fireplace! It’s time to cozy up to some cool weather comfort food like roasted pumpkin and garlic pasta and enjoy the season!
Servings: 4 servings
Ingredients
For The Roasted Pumpkin & Garlic Pasta ::
- 1 pie pumpkin
- 4 TB butter divided
- 4 garlic cloves leave them whole and unpeeled to roast
- 3/4 cup whole milk or coconut milk you can adjust this depending on how thick or thin you want your sauce
- 1/4 cup whole sour cream or more coconut milk
- Sea salt & pepper to taste
- 1/2 - 3/4 lb cooked pasta of choice I use the Tinkyada GF rice noodles
For The Sage & Thyme Meatballs ::
- 1 lb grassfed ground beef
- 3 TB white rice flour
- 1 egg
- 2 tsp dried sage
- 2 tsp dried thyme
- 1-2 tsp garlic powder
- 1-2 tsp onion powder
- 2 tsp sea salt
- 1 tsp pepper
Instructions
- Start with roasting the pumpkin and garlic. Halve the pumpkin and scoop out the seeds. Place the pumpkin halves flesh side up on a baking sheet, and spread 2 TB of butter over the flesh of the pumpkins, then sprinkle sea salt and pepper. Roast at 425 degrees for 45-50 minutes until the flesh is soft. Put the garlic cloves on the baking sheet for the last 15-20 minutes to roast as well.
- While the pumpkins are roasting, you can make the meatballs. Put all of the meatball ingredients in a small mixing bowl and combine. Roll the meatball mixture into small, 2 inch meatballs and place on a Silpat or parchment paper lined baking sheet. You can bake the meatballs along with the pumpkin at 425 degrees for about 15-20 minutes (I like to put them in the same time as I put the garlic in).
- Once the pumpkins and garlic are done roasting and cool enough to touch, scoop the flesh of the pumpkin into a food processor or blender and squeeze the roasted garlic in. Blend the pumpkin and garlic until smooth.
- Put the pumpkin and garlic puree into a sauce pan along with 2 TB of butter and the milk and warm to a low simmer. Whisk until smooth (you can add more liquid here if you wish for a thinner sauce). Turn off the heat and whisk in the sour cream, and then sea salt and pepper to taste.
- Toss the cooked pasta with the roasted pumpkin and garlic cream sauce and top with your sage & thyme meatballs. Garnish with sage and parsley.