Pumpkin And Pasta Bake

Make this most of pumpkins with this easy, delicious and nutritious pumpkin & pasta bake.

The ingredient of Pumpkin And Pasta Bake

• 1 4 cup 60ml olive oil
• 1 onion finely chopped
• 3 garlic cloves finely chopped
• 100g bacon or pancetta chopped
• about 800g pumpkin peeled cut into 2cm cubes to give 3 cups
• 1 4 tsp dried chilli flakes
• 3 cups 750ml massel chicken style liquid stock
• 300g macaroni
• 300ml pure thin cream
• 1 tbsp chopped rosemary
• 2 cups 140g fresh breadcrumbs
• 2 tsp grated lemon zest
• 1 cup flat leaf parsley leaves
• 1 1 4 cups 150g grated cheddar

The Instruction of pumpkin and pasta bake

• preheat the oven to 200u00b0c
• heat 1 tablespoon oil in a frypan over medium heat add the onion garlic and bacon or pancetta and cook stirring for 2 3 minutes until the onion softens slightly add the pumpkin and dried chilli flakes stir to combine then add half the chicken stock and cook for 5 6 minutes until the pumpkin begins to soften
• stir in pasta cream rosemary and remaining chicken stock season to taste with sea salt and freshly ground black pepper bring to a simmer then reduce the heat to low and cook for about 8 10 minutes until the pasta and pumpkin are tender
• meanwhile place the breadcrumbs lemon zest flat leaf parsley and one third of the cheese in a food processor and process until you have fine crumbs add the remaining 2 tablespoons olive oil and pulse to combine
• stir the remaining cheese into the pasta mixture then transfer to a baking dish scatter with the crumbs then bake for 15 minutes or until golden

Nutritions of Pumpkin And Pasta Bake

fatContent: 748 787 calories
saturatedFatContent: 43 grams fat
carbohydrateContent: 22 grams saturated fat
sugarContent: 65 grams carbohydrates
fibreContent: 12 grams sugar
proteinContent: n a
cholesterolContent: 22 grams protein
sodiumContent: 81 milligrams cholesterol

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