A pasta bake’s always a welcome, comforting dish. I made a pumpkin pasta & walnut bake a few weeks ago, threw in some fresh herbs and roasted the vegies beforehand to give them that sweet, caramelised taste. The roast pumpkin slightly breaks down into the pasta and cream, making this dish super creamy and delicious with garlic and onion flavours.
- 500g Kent pumpkin, peeled and cubed into bite-sized pieces
- 1 medium onion, halved then sliced medium thickness
- 3-5 cloves garlic, left whole in skins (to taste)
- 1 scant tablespoon fresh rosemary, chopped finely
- 30mls grapeseed oil
- 220g bow tie pasta (or any short pasta of your choice)
- Sea salt and black pepper
- 24g walnuts, chopped
- 3 heaped tblspns chives, chopped
- 1/4 cup fresh basil, chopped finely
- 60g cheddar cheese, grated coarsely
- 250mls light cooking cream
- 30g parmesan, grated finely
- 30mls extra virgin olive oil
- Preheat oven to 200C. Place baking paper over a large baking tray.
- Place pumpkin, onion and garlic on the tray – I find it easier to set the garlic cloves aside in their own area. Sprinkle over chopped rosemary then drizzle over grapeseed oil and rub into vegetables – season with freshly ground sea salt and pepper. Roast for 30-40 minutes, or until light golden brown and tender. Turn pan around half-way through if needed, to prevent burning. Remove vegetables from the oven and set aside.
- Reduce oven temperature to 180C.
- Meanwhile, while vegetables are roasting, cook pasta in boiling, salted water for 11 minutes, or until al dente. Drain, reserve a few tablespoonfuls of pasta water.
You can find complete recipes of this Roast pumpkin, herb & walnut pasta bake in asplashofvanilla.com