Make this most of pumpkins with this easy, delicious and nutritious pumpkin & pasta bake.
Ingredients
- 1/4 cup (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 teaspoon dried chilli flakes
- 3 cups (750ml) Massel chicken style liquid stock
- 300g macaroni
- 300ml pure (thin) cream
- 1 tablespoon chopped rosemary
- 2 cups (140g) fresh breadcrumbs
- 2 teaspoons grated lemon zest
- 1 cup flat-leaf parsley leaves
- 1 1/4 cups (150g) grated cheddar
Method
- Step 1Preheat the oven to 200°C.
- Step 2Heat 1 tablespoon oil in a frypan over medium heat. Add the onion, garlic and bacon or pancetta and cook, stirring, for 2-3 minutes until the onion softens slightly. Add the pumpkin and dried chilli flakes, stir to combine, then add half the chicken stock and cook for 5-6 minutes until the pumpkin begins to soften.
- Step 3Stir in pasta, cream, rosemary and remaining chicken stock. Season to taste with sea salt and freshly ground black pepper, bring to a simmer, then reduce the heat to low and cook for about 8-10 minutes until the pasta and pumpkin are tender.
- Step 4Meanwhile, place the breadcrumbs, lemon zest, flat-leaf parsley and one third of the cheese in a food processor and process until you have fine crumbs. Add the remaining 2 tablespoons olive oil and pulse to combine.
- Step 5Stir the remaining cheese into the pasta mixture, then transfer to a baking dish. Scatter with the crumbs, then bake for 15 minutes or until golden.
- Low carb
Nutrition
3133 kj
Energy
43g
Fat Total
22g
Saturated Fat
7g
Fibre
22g
Protein
81mg
Cholesterol
1066.72mg
Sodium
12g
Carbs (sugar)
65g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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