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Creamy vegetarian pumpkin pasta bake
Creamy vegetarian pumpkin pasta bake
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Cheesy pumpkin and kale rigatoni bake for a satisfying family meal.
Ingredients:
  • 1.8kg Kent pumpkin, peeled, diced into 1.5cm pieces
  • Olive oil spray
  • 500g dried rigatoni pasta
  • 50g butter, chopped
  • 1 large brown onion, chopped
  • 2 garlic cloves, chopped
  • 1 tsp ground allspice
  • 1/4 tsp ground cloves
  • 2 tsp vegetable stock powder
  • 300ml thickened cream
  • 342.48 gm milk
  • 250.00 ml finely grated parmesan (or vegetarian hard cheese)
  • 250.00 ml chopped kale
  • 200g Laurent Pane Di Casa bread, crust discarded, chopped
  • 40.00 ml pepitas
  • 8 cherry bocconcini
  • Mixed salad, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Line a large baking tray with baking paper and grease a large baking dish.
  • Lay the pumpkin on the baking tray. Coat with oil spray and sprinkle with salt and pepper. Roast for 25 minutes or until the pumpkin is soft.
  • Cook the pasta according to the instructions on the packet, then drain it while saving 1/2 cup of the cooking liquid.
  • In a large deep ovenproof frying pan, melt butter over medium heat. Sauté onion and garlic for 6 minutes until onion softens. Stir in spices and cook for 1 minute. Add stock powder, cream, and milk. Simmer until heated through, about 10 minutes.
  • Transfer three-quarters of the roasted pumpkin and cream mixture into a food processor and blend until creamy. Mix the smooth pumpkin sauce with pasta, three-quarters cup of parmesan (or vegetarian hard cheese), kale, the rest of the roasted pumpkin, and the saved cooking liquid in a large bowl. Season with salt and pepper, then transfer the mixture into a baking dish.
  • Clean and dry the food processor bowl. Pulse bread until you get coarse crumbs. Mix breadcrumbs, pepitas, and the remaining 1/4 cup of parmesan (or vegetarian hard cheese) in a small bowl. Sprinkle the mixture over the pasta, top with bocconcini, spray with oil, and bake for 20 minutes or until the top turns golden. Serve alongside a fresh salad.

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