Recipe Category: Main Courses
Cheesy Pumpkin and Pea Pasta Bake
Enjoy making and eating this hearty and creamy pasta tonight!
|Preparation Time:||15 minutes|
|Cooking time:||30 minutes|
- 750g diced pumpkin
- 1 large red onion, cut into wedges
- 4 whole garlic cloves
- 2 tablespoons olive oil
- sea salt and freshly ground black pepper, to taste
- 500g rigatoni, penne or macaroni pasta
- 600ml cream
- 1 cup frozen peas
- 200g tilsit, gruyere or raclette, grated
- 1/4 cup continental parsley leaves
Toss pumpkin, onion, garlic and olive oil together on an oven tray and season. Roast at 200°C for 15-20 minutes until golden and tender. Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain. Heat cream in the pot. Squeeze garlic from cloves and stir into cream with roasted vegetables, peas and pasta. Stir in half the cheese and season to taste. Spoon into an ovenproof dish, sprinkle with remaining cheese and bake at 200°C for 10-15 minutes until cheese is melted and golden. Serve sprinkled with pepper and parsley leaves.
Why not try adding 4 chopped slices of streaky bacon to the pumpkin before roasting all together.