Roast Pumpkin, Herb & Walnut Pasta Bake

1. 1

   Preheat oven to 200C. Place baking paper over a large baking tray.

2. 2

   Place pumpkin, onion and garlic on the tray - I find it easier to set the garlic cloves aside in their own area. Sprinkle over chopped rosemary then drizzle over grapeseed oil and rub into vegetables - season with freshly ground sea salt and pepper. Roast for 30-40 minutes, or until light golden brown and tender. Turn pan around half-way through if needed, to prevent burning. Remove vegetables from the oven and set aside.

3. 3

   Reduce oven temperature to 180C.

4. 4

   Meanwhile, while vegetables are roasting, cook pasta in boiling, salted water for 11 minutes, or until al dente. Drain, reserve a few tablespoonfuls of pasta water.

5. 5

   Squeeze cooked garlic out of skins. Place near the other roast vegies.

6. 6

   Add penne to a large, shallow, ceramic baking dish (mine is around 4cm high). Add walnuts, herbs, cheddar cheese and cream. Add a 3-4 tablespoons of pasta water and mix through until combined. Gently fold in vegetables until everything is combined- grind over black pepper. Scatter over parmesan evenly then drizzle over extra virgin olive oil.

7. 7

   Bake for 25 minutes, or until hot, creamy and bubbling. Scatter over more freshly chopped chives before serving if you like.

8. 8

   Serves: 4 lunch sized servings

* Per serving · 4 servings · Values may vary.