Despite not being a huge pasta eater, sometimes all I want is a pasta bake and this pumpkin herb pasta bake is a real winner. It’s warming and hearty, perfect for these cooler Autumn nights. Plus, it uses one of my favourite veggies – pumpkin!
I tweaked a recipe I found on A Splash of Vanilla
Ingredients List
- 500g pumpkin
- 1 onion
- 4 cloves garlic
- 1tbs fresh rosemary
- Coconut oil
- 220g small pasta (I used curls)
- 1/3 cup walnuts
- 3tbs chives + 1tsp for the crumb
- 1/4 cup basil leaves
- 60g cheddar
- 200ml cream
- 1 cup breadcrumbs
- Zest of 1 lemon
- 30g parmesan style cheese (or nutritional yeast)
Steps
- Preheat oven to 220C
- Cut the pumpkin into cubes and thickly slice the onion.
- Line a baking tray and toss the pumpkin, onion and whole garlic cloves in chopped rosemary and coconut oil. Season with salt and pepper
- Roast for 30-40 minutes, turning once, until slightly caramelised and tender
- Meanwhile, cook the pasta until al dente and drain, reserving 1/2 cup of the cooking water
- Add the pasta to your serving dish and add the walnuts, chopped chives and basil, cheddar and cream. Toss to combine, slowly adding the pasta water until everything is coated. You might not need it all.
- Fold in the pumpkin and onion then squeeze the garlic out of its skins and mix through, seasoning with salt & pepper
- Blitz together the breadcrumbs, lemon zest, chives and parmesan until combined and sprinkle over the top of the pasta with a drizzle of oil
- Bake for 20 minutes until bubbling and the crumb is golden
Roasting the pumpkin adds a bit of time to this dish but in my mind it is well worth it. It really brings out the sweetness and adds a whole host more flavour. This pumpkin herb pasta bake keeps well, so you can always put it together on a Sunday afternoon and just add the crumb and cook on Monday night after work for an extra delicious Monday meal.
it might not be the healthiest of dinners but it sure is tasty! I usually serve it with a giant pile of greens like spinach or broccoli on the side to balance things out a little – although sometimes I just want the pasta bake as is! Most people seem to use bow pasta for their pasta bakes but I’m definitely a fan of the curly pasta. I feel it grabs on to more of the mixture, but that could just be me!
How do you feel about pasta bakes? Maybe this pumpkin herb pasta bake will be up your alley!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!