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Pumpkin and cherry tomato pasta bake
Pumpkin and cherry tomato pasta bake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate your next-day lunch with this clever and special pasta bake for two.
Ingredients:
  • 1.5kg pumpkin, peeled, seeded, chopped
  • 126.25 gm pure cream
  • 500g dried macaroni
  • 250g middle bacon rashers, rind removed, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 tsp dried chilli flakes
  • 1 bunch English spinach, trimmed, coarsely chopped
  • 375.00 ml coarsely grated colby cheese
  • 125.00 ml coarsely grated parmesan cheese
  • 2 x 250g punnets cherry tomatoes, halved
Instructions:
  • Boil pumpkin in a large saucepan until tender, about 8 minutes. Drain and transfer to a food processor. Blend with cream until smooth, then transfer to a large bowl.
  • Boil macaroni in salted water in a saucepan until tender according to package instructions. Drain well.
  • 1. Heat a large non-stick frying pan over medium heat until hot. Add bacon and cook for 3 to 4 minutes, stirring occasionally, until golden. Add garlic and chilli, cook for 30 seconds until fragrant. Finally, add spinach and cook for 1 minute until wilted.
  • Preheat your oven to 180°C/160°C fan-forced. Lightly grease a 3 litre-capacity baking dish. Combine macaroni, bacon mixture, 1 cup colby cheese, half of the parmesan, and tomatoes with the pumpkin mixture. Season generously with salt and pepper, then mix well. Transfer the mixture to the prepared dish. Top with remaining tomatoes and cheeses. Bake for 30 minutes until golden. Set aside 2 portions for later use. Serve and enjoy!

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