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Creamy pumpkin and pesto pasta bake
Creamy pumpkin and pesto pasta bake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delicious basil pesto enhances the baked pumpkin in this flavorful pasta dish.
Ingredients:
  • 800g butternut pumpkin, cut into 2cm pieces
  • 2 small red onions, cut into thick wedges
  • Olive oil cooking spray
  • 375g dried Smart Pasta High Protein Low Carb penne
  • 600g chicken thigh fillets, trimmed, cut into 2cm pieces
  • 82.50 ml plain flour
  • 2 x 375ml cans light and creamy evaporated milk
  • 99.00 gm basil pesto (store-bought or see related recipe)
  • 50g baby spinach
  • 125.00 ml grated tasty cheese
  • 150g fresh ricotta, crumbled
  • 62.50 ml coarsely grated parmesan
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Line a baking tray with parchment paper. Grease a 12-cup baking dish. Spread pumpkin and onion in a single layer on the baking tray. Lightly coat with cooking spray. Roast for 20 minutes until the pumpkin is tender. Lower the oven temperature to 180C/160C fan-forced.
  • Cook the pasta in a saucepan of boiling salted water according to the package instructions until tender; then drain and return to the pan.
  • In a large, deep frying pan over medium-high heat, heat oil. Stir chicken until golden, about 3 to 4 minutes. Add flour and stir to coat. Lower the heat to low, pour in the milk, and stir until slightly thickened, about 3 to 4 minutes. Finally, stir in the pesto.
  • Combine pumpkin, onion, spinach, chicken, and tasty cheese with pasta. Stir well. Transfer mixture to a baking dish. Spread ricotta and parmesan on top. Season with salt and pepper. Bake for 30 minutes until golden. Let it rest for 5 minutes before serving.

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