Pasta bake with pumpkin Recipe

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  • Vegetarian

serves:

4

Skill:

easy

Cost:

cheap

Total Time:

00:00

Prep:

00:10

Cooking:

00:40

Nutrition per portion

RDA
Calories 719 kCal 36%

This dish takes the pumpkin out of its usual Halloween setting and uses it to add flavour to a delicious pasta bake.

Ingredients

  • 400g (14oz) of your favourite pasta shapes
  • 1 500g jar of ready-made tomato pasta sauce with onions and garlic
  • 1 large onion
  • 2dsp extra virgin olive oil
  • 500g (18oz) pumpkin, peeled and diced into 2cm chunks
  • 1/2 sliced red pepper
  • 1/2 sliced green pepper
  • 150g cannellini beans, cooked or use a 400g can, drained
  • 1 small handful of fresh sage leaves, chopped
  • 1 lemon, zested and juiced
  • 150g chopped low fat buffalo mozzarella
  • 80g parmesan cheese, grated
  • 3tbsp fresh breadcrumbs
  • Freshly ground black pepper

Method

  • Set oven to 190°C/375°F/gas 5.

  • Cook the pasta as per packet instructions. Cool under cold running water

  • drain and toss in a little olive oil to prevent it sticking together.

  • Fry onion in the oil until translucent, then add pumpkin and continue to cook

  • for 10 mins

  • Stir in the peppers and continue to cook for 5 mins

  • Add the beans, sauce, chopped sage leaves, lemon zest and juice. Season to taste. Bring to the boil and simmer for 5 mins.

  • Stir in the cooked pasta, check seasoning and spoon into an ovenproof dish. Top with cheeses and breadcrumbs. Bake for 30 mins until golden

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