I made this pasta bake with leftover pumpkin puree from the Snickerdoodles I made. I've only once had pumpkin pie at a restaurant, so my experiences of pumpkin are limited but this was really good, so much so that it prompted me to by a whole pumpkin and have a go! I added greens and left out the bacon to make it vegetarian, mostly because I forgot to take the bacon out the freezer!
Pumpkin Pasta Bake (adapted from Skinny Taste)
(Serves 4)
240g dried pasta shapes
1 onion, finely chopped
1 head greens, sliced
1 400g can pumpkin puree
250ml veg stock
3 tbsp grated Parmesan cheese
salt and pepper
1/2 tsp fresh rosemary, chopped
handful grated mozzarella cheddar mix
Preheat oven to 180°C. Spray a 23 x 23 cm oven-proof dish with cooking spray.
Bring a large pan of water to a boil. Cook the pasta according to packet instructions and drain.
Meanwhile, in a medium saucepan over a medium heat, add the onion and cook for a couple of minutes, add the greens and cook for 3-4 mins. Add the pumpkin, veg stock, rosemary and 3 tbsp Parmesan, stir and season; simmer for about 5 mins.
Meanwhile, in a medium saucepan over a medium heat, add the onion and cook for a couple of minutes, add the greens and cook for 3-4 mins. Add the pumpkin, veg stock, rosemary and 3 tbsp Parmesan, stir and season; simmer for about 5 mins.
When the pasta is cooked add it to the sauce pan and mix well to combine. Transfer to an oven-proof dish and sprinkle over the grated cheese.
Put into the oven and bake for 25-30 mins, cover with foil if it gets too dark. Serve with salad.
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