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Roast pumpkin, herb & walnut pasta

Creamy Roast Pumpkin, Herb & Walnut Pasta Bake Delight

Indulge in the cozy flavors of roast pumpkin, herb & walnut pasta, a comforting vegetarian dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Bake
  • 1 kg Kent or Butternut Pumpkin Adds sweetness and creaminess
  • 1 medium Onion Provides aromatic base flavor
  • 3 cloves Garlic Use roasted garlic for a sweeter note
  • 2 sprigs Fresh Rosemary Offers fragrant, earthy notes
  • 2 tbsp Grapeseed Oil Essential for roasting vegetables
  • 300 g Bow Tie Pasta (or short pasta) Use gluten-free pasta for a gluten-free option
  • to taste Sea Salt Essential for seasoning
  • to taste Black Pepper Essential for seasoning
  • 100 g Walnuts Adds crunch and nuttiness
  • 2 tbsp Chives Provides a mild onion flavor
  • 30 g Fresh Basil Offers a fragrant herbal lift
  • 150 g Cheddar Cheese Creates creaminess and flavor
  • 200 ml Light Cooking Cream Ensures a rich, creamy texture
  • 50 g Parmesan Cheese Adds savory depth
  • 2 tbsp Extra Virgin Olive Oil Drizzled for added richness

Equipment

  • baking tray
  • Mixing bowl
  • Pot
  • Colander
  • Baking Dish

Method
 

Preparation Steps
  1. Preheat your oven to 200°C (392°F) and line a baking tray with baking paper.
  2. In a mixing bowl, toss together diced pumpkin, sliced onion, whole garlic cloves, fresh rosemary, grapeseed oil, sea salt, and black pepper.
  3. Spread the mixture on the prepared baking tray and roast for 30-40 minutes, turning halfway through.
  4. Lower the oven temperature to 180°C (356°F).
  5. Cook the bow tie pasta in a large pot of salted boiling water for about 11 minutes until al dente, reserving a cup of pasta water before draining.
  6. Squeeze the roasted garlic from its skins and mix it with the roasted pumpkin and onion.
  7. In a large baking dish, combine the drained pasta, roasted vegetable mixture, chopped walnuts, fresh herbs, cheddar cheese, and cooking cream. Add a splash of reserved pasta water.
  8. Sprinkle parmesan cheese over the top and drizzle with extra virgin olive oil.
  9. Bake for 25 minutes or until bubbling and heated through. Let cool slightly before serving, garnished with chives.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in a preheated oven at 180°C (356°F) for best results.

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