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Creamy vegetarian pumpkin pasta bake
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Satisfying pumpkin and kale rigatoni bake with creamy parmesan sauce - a perfect 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 and a baking dish with baking paper and grease them both.
  • Spread the pumpkin evenly on the tray. Drizzle with oil and sprinkle with salt and pepper. Roast in the oven for 25 minutes, or until the pumpkin is perfectly tender.
  • 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. Stir in onion and garlic, cooking until onion softens, about 6 minutes. Add spices and cook for 1 more minute until fragrant. Pour in stock powder, cream, and milk, bringing it to a simmer. Let it cool for 10 minutes before serving.
  • Transfer 3/4 of the creamy roasted pumpkin mixture into a food processor and blend until smooth. Mix together pasta, pumpkin sauce, 3/4 cup parmesan (or vegetarian hard cheese), kale, remaining roasted pumpkin, and reserved cooking liquid in a large bowl. Season generously with salt and pepper before transferring the mixture into a prepared baking dish.
  • Make the food processor bowl clean and dry. Pulse bread in the processor until you get coarse crumbs. Mix the breadcrumbs, pepitas, and remaining 1/4 cup parmesan (or vegetarian hard cheese) in a small bowl. Sprinkle this mixture over the pasta, then add the bocconcini on top. Spray with oil and bake for 20 minutes or until the top turns golden. Serve with a fresh salad.

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