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Pumpkin and cherry tomato pasta bake

  • 0:20 Prep
  • 1:00 Cook
  • 4 Servings


  • 1.5kg pumpkin, peeled, seeded, chopped
  • 1/2 cup pure cream
  • 500g dried macaroni
  • 250g middle bacon rashers, rind removed, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 teaspoon dried chilli flakes
  • 1 bunch English spinach, trimmed, coarsely chopped
  • 1 1/2 cups coarsely grated colby cheese
  • 1/2 cup coarsely grated parmesan cheese
  • 2 x 250g punnets cherry tomatoes, halved


  • 1
    Cook pumpkin in a large saucepan of boiling water for 8 minutes or until tender. Drain. Transfer to a food processor. Add cream. Process until smooth. Transfer to a large bowl.
  • 2
    Cook macaroni in a medium saucepan of boiling, salted water, following packet directions, until tender. Drain.
  • 3
    Heat a large non-stick frying pan over medium heat. Add bacon. Cook, stirring occasionally, for 3 to 4 minutes or until golden. Add garlic and chilli. Cook, stirring, for 30 seconds or until fragrant. Add spinach. Cook, stirring, for 1 minute or until wilted.
  • 4
    Preheat oven to 180°C/160°C fan-forced. Lightly grease a 3 litre-capacity baking dish. Add macaroni, bacon mixture, 1 cup colby cheese and half the parmesan and tomatoes to pumpkin mixture. Season with salt and pepper. Stir until well combined. Spoon mixture into prepared dish. Sprinkle with remaining tomatoes and cheeses. Bake for 30 minutes or until golden. Set aside 2 portions (see below). Serve.

Source: taste.com.au


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