adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin pasta bake
Pumpkin pasta bake
0 Likes
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Delightful pumpkin patch-inspired dish awaits!
Ingredients:
  • 300g dried bow-tie pasta
  • 18.20 gm olive oil
  • 20g butter
  • 170g eschalot
  • 500g butternut pumpkin, peeled, cut into 2cm cubes
  • 20.00 ml fresh thyme leaves
  • 1 garlic clove, crushed
  • 187.50 gm dry white wine (see note)
  • 300ml Cooking Cream
  • 62.50 ml finely grated parmesan cheese
  • 165.00 ml grated mozzarella cheese
  • Fresh thyme leaves, to serve
  • Mixed salad leaves, to serve
Instructions:
  • Boil pasta in salted water following packet instructions until al dente. Save 1/4 cup of cooking liquid before draining. Add pasta back to the pot along with the reserved liquid.
  • Heat oil and butter in a frying pan over medium-high heat. Sauté eschalots for 2 minutes until just softened. Add pumpkin, thyme, and garlic, and cook for 6 minutes until pumpkin starts to soften. Pour in wine and simmer for 3 minutes until reduced by half. Stir in cream, season with salt and pepper, then cook on low heat for 3 minutes until heated through. Remove from heat.
  • Combine the cream mixture, half of the parmesan, and half of the mozzarella with the pasta, then transfer to a greased 8 cup-capacity, 6cm-deep, 20cm (base) square baking dish. Sprinkle the top with the remaining parmesan and mozzarella. Cover with foil, bake for 30 minutes, then remove the foil and bake for an additional 10 to 15 minutes until the top is golden and the pumpkin is tender. Finish by sprinkling with thyme and serve with salad leaves.

Similar Recipes