Roast Pumpkin, Herb & Walnut Pasta Bake Recipe

Name: Roast Pumpkin, Herb & Walnut Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces pumpkin, peeled and cubed into bite-sized pieces; 1 medium onion, halved then sliced medium thickness; 3-5 cloves garlic, left whole in skins (to taste); 1 tablespoon (scant) fresh rosemary, chopped finely; 2 tablespoons grapeseed oil; 8 ounces bow tie pasta (or any short pasta of your choice); Sea salt & black pepper, to taste; 3 tablespoons walnuts, chopped; 4 tablespoons (heaped) chives, chopped; 1/4 cup fresh basil, chopped finely; 2 ounces cheddar cheese, grated coarsely; 1 cup light cooking cream; 1 ounce parmesan, grated finely; 2 tablespoons extra virgin olive oil

Servings: persons

18 ounces pumpkin, peeled and cubed into bite-sized pieces
1 medium onion, halved then sliced medium thickness
3-5 cloves garlic, left whole in skins (to taste)
1 tablespoon (scant) fresh rosemary, chopped finely
2 tablespoons grapeseed oil
8 ounces bow tie pasta (or any short pasta of your choice)
Sea salt & black pepper, to taste
3 tablespoons walnuts, chopped
4 tablespoons (heaped) chives, chopped
1/4 cup fresh basil, chopped finely
2 ounces cheddar cheese, grated coarsely
1 cup light cooking cream
1 ounce parmesan, grated finely
2 tablespoons extra virgin olive oil

1
Preheat oven to 200C. Place baking paper over a large baking tray.
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
Reduce oven temperature to 180C.
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
Squeeze cooked garlic out of skins. Place near the other roast vegies.
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
Bake for 25 minutes, or until hot, creamy and bubbling. Scatter over more freshly chopped chives before serving if you like.
8
Serves: 4 lunch sized servings

776

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 18 ounces pumpkin, peeled and cubed into bite-sized pieces, 1 medium onion, halved then sliced medium thickness, 3-5 cloves garlic, left whole in skins (to taste), 1 tablespoon (scant) fresh rosemary, chopped finely, and more.

Yes, Roast Pumpkin, Herb & Walnut 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.

Roast Pumpkin, Herb & Walnut Pasta Bake

How did you like this recipe?

Frequently Asked Questions