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Pumpkin and pasta bake
Pumpkin and pasta bake
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Elevate pumpkins with a simple, flavorful, and healthy pumpkin pasta bake.
Ingredients:
  • 60ml olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 100g bacon or pancetta, chopped
  • About 800g pumpkin, peeled, cut into 2cm cubes (to give 3 cups)
  • 1/4 tsp dried chilli flakes
  • 750ml chicken stock
  • 300g macaroni
  • 300ml pure (thin) cream
  • 20.00 ml chopped rosemary
  • 140g breadcrumbs
  • 2 tsp grated lemon zest
  • 250.00 ml flat-leaf parsley leaves
  • 150g cheddar cheese
Instructions:
  • Preheat the oven to a toasty 200°C.
  • In a frypan over medium heat, warm 1 tablespoon of oil until glistening. Saute onion, garlic, and bacon or pancetta for 2-3 minutes until onion softens. Add pumpkin and dried chilli flakes, stir well, then pour in half of the chicken stock. Cook for 5-6 minutes until pumpkin starts to soften.
  • Combine pasta with cream, rosemary, and leftover chicken stock. Season with sea salt and freshly ground black pepper to taste. Simmer until tender for about 8-10 minutes on low heat.
  • Next, combine breadcrumbs, lemon zest, flat-leaf parsley, and one third of the cheese in a food processor. Pulse the ingredients until you achieve fine crumbs. Then, add the remaining 2 tablespoons of olive oil and pulse again to blend.
  • Fold in the rest of the cheese into the pasta mixture, then transfer it to a baking dish. Sprinkle with the crumbs and bake for 15 minutes until golden brown.

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