Cheddar Pumpkin And Almond Pasta Bake Recipe

Name: Cheddar Pumpkin And Almond Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs pumpkin, peeled and chopped coarsely; 16 oz spiral pasta; 3 1/2 tbsp butter; 2 tbsp flour; 1 cup milk; 1 1/4 cups cream; 1/2 cup ground almonds; 2 tbsp fresh flat-leaf parsley, finely chopped, plus extra leaves, to serve; 1 tbsp fresh chives, finely chopped; 2 oz Parmesan cheese, finely grated; 5 oz Cheddar cheese, coarsely grated; 2 oz flaked almonds

Servings: persons

2 lbs pumpkin, peeled and chopped coarsely
16 oz spiral pasta
3 1/2 tbsp butter
2 tbsp flour
1 cup milk
1 1/4 cups cream
1/2 cup ground almonds
2 tbsp fresh flat-leaf parsley, finely chopped, plus extra leaves, to serve
1 tbsp fresh chives, finely chopped
2 oz Parmesan cheese, finely grated
5 oz Cheddar cheese, coarsely grated
2 oz flaked almonds

1
Preheat oven to 350u00b0F. Boil pumpkin 10 mins, until tender. Drain, reserving 1 cup of cooking liquid.
2
Meanwhile, cook the pasta according to package directions and drain.
3
For the white sauce, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 2 mins, until very thick. Combine the milk and cream and add gradually to the pan, stirring, until the sauce boils and thickens. Season to taste.
4
Place the pasta and pumpkin in a large heatproof bowl along with the sauce, ground almonds, herbs, Parmesan, half the Cheddar and the reserved cooking liquid, then toss to combine. Season to taste. Pour into a deep 12-cup ovenproof dish and sprinkle with the remaining Cheddar and the flaked almonds. Bake 30 mins or until golden brown. Sprinkle with extra parsley leaves to serve.

1222

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs pumpkin, peeled and chopped coarsely, 16 oz spiral pasta, 3 1/2 tbsp butter, 2 tbsp flour, and more.

Yes, Cheddar Pumpkin And Almond Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheddar Pumpkin And Almond Pasta Bake

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