Pumpkin Pasta Bake – a delicious recipe with nuts, brown onion, celery, baby spinach leaves, pouring cream, fetta cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 350F
2
1. Remove skin and dice pumpkin, place in pot of water and boil until tender. Drain the water and mash the pumpkin. Set aside.
3
2. Peel and finely chop the onion, place in heated frying pan with a splash of olive oil, pine nuts and chopped celery. Cook until the onion is tender and the pine nuts are lightly browned, about 3-4 minutes. Add onion mixture to mashed pumpkin but do not stir it in at this stage.
4
3. Cook the pasta in boiling water according to instructions, usually about 9 minutes, drain.
5
4. Add the pumpkin and onion mixture to the pasta along with the fetta, baby spinach and cream, stir lightly trying not to let the pasta break up too much.
6
5. Pour pasta mixture into a baking dish, sprinkle mozzarella over the top and cook until the cheese is melted and lightly browned.
7
6. Serve and eat!
534
kcal
Calories
40
g
Fat
26
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 x 500g bag of instant pasta spirals (I like to use the gluten free ones), 500g kent pumpkin, 50g pine nuts, 1 small brown onion, and more.
Yes, Pumpkin 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
