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Pumpkin pasta bake

  • 0:20 Prep
  • 0:45 Cook
  • 4 Servings


  • 300g dried bow-tie pasta
  • 1 tablespoon olive oil
  • 20g butter
  • 4 (170g) eschalots, peeled, finely chopped
  • 500g butternut pumpkin, peeled, cut into 2cm cubes
  • 1 tablespoon fresh thyme leaves
  • 1 garlic clove, crushed
  • 3/4 cup dry white wine (see note)
  • 300ml light thickened cooking cream
  • 1/4 cup finely grated parmesan cheese
  • 2/3 cup grated mozzarella cheese
  • Fresh thyme leaves, to serve
  • Mixed salad leaves, to serve


  • 1
    Cook pasta in a saucepan of boiling, salted water, following packet directions, until just tender. Drain, reserving 1/4 cup cooking liquid. Return pasta and cooking liquid to pan.
  • 2
    Meanwhile, heat oil and butter in a frying pan over medium-high heat. Cook eschallots, stirring, for 2 minutes or until just softened. Add pumpkin, thyme and garlic. Cook, stirring, for 6 minutes or until pumpkin starts to soften. Add wine. Simmer for 3 minutes or until reduced by half. Add cream. Season with salt and pepper. Reduce heat to low. Cook for 3 minutes or until heated through. Remove from heat.
  • 3
    Add cream mixture, half the parmesan and half the mozzarella to pasta. Toss to combine. Transfer to a greased 8 cup-capacity, 6cm-deep, 20cm (base) square baking dish. Sprinkle top with remaining parmesan and mozzarella. Cover with foil. Bake for 30 minutes. Remove foil. Bake for 10 to 15 minutes or until top is golden and pumpkin tender. Sprinkle with thyme. Serve with salad leaves.

Source: taste.com.au


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