Recipe Creamy vegetarian pumpkin pasta bake : Easy, Special and Delicious

Recipe Creamy vegetarian pumpkin pasta bake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Creamy vegetarian pumpkin pasta bake. This Recipe Creamy vegetarian pumpkin pasta bake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Creamy vegetarian pumpkin pasta bake was necessary 30m, cook 55m and serving 6. Attention: allergies . Without having to wait long, let's just check the Recipe Creamy vegetarian pumpkin pasta bake

This vegetarian rigatoni tray bake is packed with pumpkin, parmesan cheese, cream and kale. Family dinner is sorted!

17 Ingredients

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  1.8kg Kent pumpkin, peeled, diced into 1.5cm pieces
  
  
  


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  Olive oil spray
  
  
  


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  500g dried rigatoni pasta
  
  
  


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  50g butter, chopped
  
  
  


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  1 large brown onion, chopped
  
  
  


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  2 garlic cloves, chopped
  
  
  


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  1 tsp ground allspice
  
  
  


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  1/4 tsp ground cloves
  
  
  


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  2 tsp vegetable stock powder
  
  
  


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  300ml thickened cream
  
  
  


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  1 1/3 cups milk
  
  
  


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  1 cup finely grated parmesan (or vegetarian hard cheese)
  
  
  


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  1 cup chopped kale
  
  
  


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  200g Coles Laurent Pane Di Casa bread, crust discarded, chopped
  
  
  


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  2 tbsp pepitas
  
  
  


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  8 cherry bocconcini
  
  
  


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  Mixed salad, to serve
  
  
  


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  Select all ingredients
  
  
  

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200C/180C fan-forced. Grease and line a large baking tray with baking paper. Grease a large baking dish.
  
  
  


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  Step 2
  
  
  
  
  Place pumpkin on prepared tray. Spray with oil. Season with salt and pepper. Bake for 25 minutes or until pumpkin is tender.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, cook pasta following packet directions. Drain, reserving 1/2 cup cooking liquid.
  
  
  


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  Step 4
  
  
  
  
  Melt butter in a large deep ovenproof frying pan over medium heat. Add onion and garlic. Cook, stirring for 6 minutes or until onion softens. Add spices. Cook, stirring, for 1 minute or until fragrant. Add stock powder, cream and milk. Bring to a simmer. Cool 10 minutes.
  
  
  


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  Step 5
  
  
  
  
  Place 3/4 of the roasted pumpkin and cream mixture in a food processor. Process until mixture is smooth. Combine pasta, pumpkin sauce, 3/4 cup parmesan (or vegetarian hard cheese), kale, remaining roasted pumpkin and reserved cooking liquid in a large bowl. Season with salt and pepper. Place in prepared baking dish.
  
  
  


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  Step 6
  
  
  
  
  Wash and dry food processor bowl. Process bread until coarse crumbs. Combine breadcrumbs, pepitas and remaining parmesan (or vegetarian hard cheese) in a small bowl. Sprinkle over pasta. Top with bocconcini. Spray with oil. Bake for 20 minutes or until top is golden. Serve with salad.
  
  
  

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