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Pumpkin Pesto Pasta Bake
A super rich and creamy pasta bake just perfect for fall, and so many uses for the pesto to
Ingredients
pumpkin pesto
- 300 g peeled and chopped (1cm cubes) pumpkin flesh
- 3 cloves unpeeled garlic
- 1 sprig rosemary
- 2 sage leaves
- 1 tbsp olive oil
- salt pepper to taste
- 3 tbsp pumpkin seeds
- 2 tbsp parmesan grated
- 2 tbsp olive oil
pasta bake
- 200 g vesuvio or other pasta shapes
- 125 g mozzarella pulled into pieces
- 1 tbsp parmesan grated
Instructions
pumpkin pesto
- Roast the pumpkin with the garlic and herbs plus olive oil and seasoning at 200C for approx 20 minutes till pumpkin is tender. Allow to cool and pop garlic out of skins
- toast the pumpkin seeds in a dry pan over medium heat until they are golden and aromatic, about 3 minutes
- whizz 2 tbsp of the pumpkin seeds in mini food processor (save the rest to sprinkle on the pasta bake) then add the garlic and the pumpkin and whizz again. Add parmesan, seasoning and enough olive oil to make the consistency of pesto sauce you like
pasta bake
- boil a pan of water and add salt and pasta and cook according to manufacturers instructions till al dente, drain and reserve 1/2 cup pasta cooking water
- Mix the pesto with the pasta and the pasta water and spread on the bottom of oven-proof dish
- sprinkle over some pieces of mozzarella and top with more pasta and sauce mix then do the same again and finally sprinkle top of pasta bake with parmesan, some snipped herbs and the reserved pumpkin seeds
- bake at 180C for approximately 20 minutes till bubbling
Video
Notes
This pumpkin pesto is perfect with all sorts of dishes and as a dip too. The pumpkin pesto pasta bake makes a great midweek meal
Nutrition
Calories: 906kcalCarbohydrates: 89gProtein: 36gFat: 46gSaturated Fat: 14gTrans Fat: 1gCholesterol: 56mgSodium: 516mgPotassium: 930mgFiber: 5gSugar: 8gVitamin A: 13261IUVitamin C: 15mgCalcium: 467mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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